This is one of my favorite and tastiest recipes…Koorka mezhukkupuratti in Nadan Kerala style. Koorka/ Chinese potato is very much famous among most of the malayalees in Kerala. Small tuber sized potatoes with a moist and pleasant flavor stir fried with small onions and chili flakes in coconut oil makes a best combination with plain white rice and also can be tried with soft chapathis. Cleaning the skin of koorka is a bit tedious job but once cleaned and cooked gives an earthen aromatic smell which tempts us more to have a bite of this dish. Let’s get into the recipe and enjoy it….
- Koorka/ Chinese potato – 500gms
- Cheruulli/ Small onions/ shallots – 8nos
- Chili flakes/ Chadhacha mulaga – 1tbsp
- Pepper powder – ½ tsp (optional)
- Curry leaves – 5 to 6 leaves
- Coconut Oil – 3tbsp
- Salt as per taste.
- Immerse koorka in normal water for 3hours.Remove skin and clean it properly. Then cut koorka in desired shape in a deep bottom vessel.
- Add 1 ½ glass of water and little salt. Keep it in high flame. When the koorka starts boiling, low flame and close the vessel with a lid and cook for 15mins.
- Remove the lid and check whether koorka is cooked by taking one piece and smashing it with a spatula.
- Don’t overcook it.
- Drain the excess water from koorka and allow it to cool.
- In the meantime, slightly smash cleaned shallots in a mixer or else with a pestle.
- Heat 1tbsp of oil in a kadai, add smashed shallots, curry leaves and add little salt.
- When the onion turns slight brown in color, add chili flakes and pepper powder. Sauté well.
- Now add cooked koorka and mix well. Adjust salt as per taste.
- Then in low flame, slightly roast koorka by adding 1tbsp of oil. In between sauté the uperi.
- After 3mins, again add the balance oil and allow it to roast for 5mins in low flame.
Koorka mezhukkupuratti is ready to serve with hot rice.