Koorka Mezhukkupuratti | Sirukizhangu | Chinese Potato
Koorka Mezhukkupuratti is a simple Kerala Style Stir Fry made with koorka, sirukizhangu or Chinese potato. Simple non-spicy, stir fry recipe cooked in coconut oil and served with Rasam, steamed rice
Servings 4
Equipment
- Pressure Cooker
Ingredients
- 1 kg Koorka read notes and instructions on how to clean
- 2 ½ tablespoon Coconut Oil
- Curry Leaves 3-4 sprigs atleast
- 1 teaspoon Mustard Seeds
- ½ teaspoon Turmeric powder
- Salt to taste
Instructions
- Soak Koorka for 15-20 mins. Wash thoroughly under running tap water to remove mud particles.
- Pressure cook Koorka for 3-4 whistles. Cool completely before peeling the skin. The big pieces can be cut in half or kept as it is (depending on your choice).
- Heat a pan, add coconut oil and mustard seeds. Once mustard crackles, add curry leaves (careful, it splutters).
- Next add the cooked and peeled koorka, turmeric and salt to taste.
- Mix well, reduce heat and allow it to roast. Do not over mix. Just gently sauté at regular intervals until it roasts evenly.
- Once done, remove in a serving bowl and serve as side with rasam and steamed rice.
Notes
Variation
- This is a basic recipe. If you like spicy version, add red chili powder along with turmeric.
- You can also add shallots or chinna vengayam. Add it after the mustard crackles and the curry leaves splutter. Saute until translucent and then add cooked koorka.
- Some of my favorite mezhukkupuratti varieties are made with raw banana, Colocasia (arbi), senaikizhangu, achinga payar (long beans). It can be made with a combination of 2 or more vegetables as well. Eg. Senai and raw banana or koorka and raw banana.
- The most effective method is to soak the Koorka for 15-20 mins in water. When fully submerged, the mud particles that are deeply stuck to the skin, loosens up and can be cleaned easily.
- I prefer cooking koorka in the pressure cooker for 3-4 whistles. The skin can be peeled off easily.
- I prefer the cleaning and pressure cooking done a day earlier. You can also peel the skin, refrigerate and cook the next day.