Koorka Mezhukkupuratti | Chinese Potato Stir Fry

Koorka or Chinese potato are small round tuber “potatoes”, that are pleasant in flavor, with a moist and grainy texture mainly used in Kerala and Tamil Nadu.

Cleaning koorka is a laborious task. In olden times, the skin was peeled by putting the koorka in a sack and beating it on the ground till the skin peels off!

How to clean Koorka (Chinese Potato)

Wash the koorka in water numerous times till the dirt and sand is completely gone. Now days we get cleaned koorka but if you got unclean ones, soak in water overnight.

There are 2 ways to remove skin of koorka. Easiest way is cook them in pressure cooker for 1 or 2 whistles or 5 minutes which will make it easier to peel the skin. Peel the skin immediately after removing from cooker and wash well.

Second way is to remove the skin using a knife or peeler, which is bit time consuming. If you do not want to compromise on the taste, you can go for the second method but I being the lazy kind went for the easier option.

After removing the skin wash well and cut the koorka into small cube size pieces. Put koorka in water until they are ready to cook to prevent them from turning brown.

Koorka Mezhukkupuratti | Chinese Potato Stir Fry

Print Pin Recipe

Servings 4

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Ingredients

• 4 cup koorka/Chinese potato
• 1 cup shallots/small onions sliced
• 1 tsp mustard seeds
• ¼ tsp turmeric powder
• 2 tsp red chilli flakes
• Salt to taste
• 1 tbsp coconut oil

Instructions

• Heat oil in a cheenachatti/kadai and add mustard seeds. Once they crackle, add the sliced shallots and fry till they are red.
• Add the koorka, turmeric powder and salt. Stir well and cover and cook till koorka becomes soft.
• Once the koorka is 3/4 cooked, add red chilli flakes and little more oil and fry them in low flame, stirring them occasionally till they are slightly brown.

Course: Main Course

Cuisine: Indian

Keyword: Stri-Fry