This koorka mezhukkupuratty is a tasty variation from the normal mezhukkupuratty because I have added coconut pieces and garam masala to it. I love this mezhukkupuratty to be crispy, so I roast them for a long time.
Koorka, the much common root vegetable in Kerala, is yet another favourite of a Malayalee, which finds its way on the lunch tables in many avatars! Known as Chinese Potatoes in English it has a distinct (yummy) flavour.
Cleaning koorka is a hurdle….An easy, tested and tried way to clean koorka is to soak them in water for half an hour to one hour and peel the skin by rubbing it on a hard surface.
This tasty mezhukkupuratty makes an excellent combination with rice and curry…
Ingredients
- ½ kg Koorka (chinese potato)
- 10 nos. Shallots
- 5 nos. Garlic cloves
- ½ tsp. Chilli powder
- 2-3 nos. Whole dry red chilli
- ½ tsp. Turmeric powder
- ½ tsp. Garam masala
- ⅓ cup Coconut bites (thengakothu)
- 1-2 tbsps. Hot water
- ¼ tsp. Mustard seeds
- Coconut oil, for frying
- Salt, as required
- 1-2 sprigs Curry leaves
Method
- Wash and clean koorka. Cook the cleaned koorka with salt and turmeric powder. Make sure you don’t over cook it. There should be a small bite to it.
- Chop the shallots and garlic and keep it aside.
- Heat oil in a pan and crackle the mustard seeds. Add the chopped shallots and garlic.
- Next add the red chillies and curry leaves. Cook it till the shallots turn golden brown.
- Add masala powders and fry for 2-3 minutes. Again add 2 tablespoons hot water and mix well.
- Add the cooked koorka and coconut bites. Mix well. Cook it on low flame for 10-15 minutes.
- Serve tasty koorka mezhukkupuratty with rice.
