Koorka (chinese potato) Mezhukavarti

 

Koorka (Chinese potato) is one of the vegetable grown in kerala. During November and December Koorka farming is prepared in the fields of kerala. Koorkka is very small in size so cleaning and removing skin is a tedious and time taking job. But because of its awesome taste its ok to spend time cleaning it.  Now a day’s cleaned koorka are available in most of the supermarkets. This recipe is my grandma’s recipe inherited to my mom too in which koorka are cooked in low flame and turns into dark color like fry and tastes yummy. This is a side dish accompanied with any curry. It goes well with sambhar.  It’s a simple and easy recipe. Once its served in bowl mom used to add hot steamed rice a pinch of salt in the iron kadai in which this recipe is prepared and mix it with her hands to make a small ball and feed me. It used to taste heavenly .

INGREDIENTS

    Koorka (Chinese potato) 1/2kg (finely chopped)

   Turmeric powder 1/4tsp

    Chilly powder 1/2tsp

     Salt

For Tadka

Rai 1tsp

Small onion 10-12 no’s crushed

Red chilly 2no crushed

Coconut oil

1 spring Curry leaves

 

 METHOD:

 

 In a bowl boil koorka with water chilly powder turmeric and salt. Once cooked drain water and keep aside. In kadai add coconut oil add tadka ingredients once spluttered add crushed onion and red chilly  curry leafs and sauté for few seconds. Then in low flame add cooked koorka  and chilly powder cover it with lid cook it  once you feel its cooked remove the lid and let it fry in oil . Add oil if needed. Make it dry and dark in color.  Switch off the flame and Serve it hot.