Chinese Potato Recipe | Kerala Koorka Mezhukkupuratti

June 15, 2014

15 minutes

easy

serve 4

INDIAN RECEIPE VEGETABLES VEGETARIAN Videos

This Chinese potato recipe, known as koorka recipe in Kerala and other parts of South India, is a simple traditional side dish prepared with coconut oil, shallots, garlic, curry leaves and mild spices.

Chinese potato, or koorka, is a small root vegetable with a firm texture and pleasantly nutty flavour. In this Kerala koorka recipe, the potatoes are boiled and peeled before being gently sautéed with mustard seeds, dried red chilli, garlic, shallots and turmeric.

The cooking style is similar to koorka mezhukkupuratti, where the vegetable is cooked with minimal spices and oil so its natural flavour remains prominent. It works beautifully with rice and traditional Kerala meals, but can also be served with chapati or enjoyed as a simple snack.

This is a useful addition to collections of South Indian recipes, Indian vegetarian recipes, Indian food recipes and easy Indian recipes.

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Ingredients

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	500g Chinese potato / koorka
	15ml coconut oil
	2g mustard seeds
	2 dried red chillies, broken into pieces
	10g garlic, roughly chopped
	75g shallots or small onions, roughly chopped
	1 sprig Curry leaves
	¼ tsp Turmeric powder
	¾ tsp Salt
	¼ tsp Crushed black pepper
	1 Green chilli

Nutritional Information

640 Kcal Calorie

10 g Protein

96 g Carbohydrate

28 g Fat

14 g Fiber

Directions

1.

Prepare the Koorka

Wash the Chinese potatoes thoroughly. Boil them until just tender, drain and allow them to cool. Peel the potatoes after boiling. You can also use ready-cooked frozen koorka if available.

Mustard seeds garlic and dried red chilli tempering for Chinese potato recipe

Heat coconut oil in a deep pan over medium heat. Add mustard seeds and allow them to crackle.

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2.

Add the Red Chilli & Garlic

Reduce the heat slightly and add the broken dried red chillies. Stir briefly so their flavour infuses into the coconut oil without burning.

Koorka recipe cooking with shallots curry leaves and dried chilli

Add the roughly chopped garlic. Sauté until it becomes lightly golden and aromatic. Add the chopped shallots and sauté for about 1–2 minutes.Do not cook them too much; retaining a little texture works well in this koorka recipe.Add the curry leaves followed by turmeric powder.

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3.

Add the Chinese Potato

Add the boiled and peeled koorka. Toss gently until all the pieces are coated with the coconut oil and spices. Add salt and mix. Reduce the heat, cover and cook for approximately 2–3 minutes. This allows the flavours to penetrate the potatoes while keeping their characteristic firm texture.

Chinese potato recipe Kerala koorka mezhukkupuratti with curry leaves and spices

Remove the lid and check the seasoning. Add crushed black pepper or chopped green chilli if you prefer the Kerala koorka recipe slightly spicier. Toss gently for another minute. Serve the Chinese potato recipe hot as a side dish with steamed rice, Kerala meals, chapati or other Indian breads. It can also be served as a simple Indian snack recipe or vegetarian starter.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case*

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment*