Tuesday, May 21, 2013

Koorka(Chinese Potato) Ularthiyathu / Stir Fry /Spiced Koorka Roast with Coconut Slices

Koorka (chinese potato) is a particular variety of tuber widely used in Kerala kitchens.These are cultivated in East and West Africa,South Africa,South Asia and South India.
Koorka is a hairy tuber that looks similar to small chembu or a colocasia/taro.It is a seasonal vegetable.In Kerala,it is normally cultivated during the months of July-August.

Today I am going to share with you a tasty and delicious recipe of Koorka Ularthiyathu/Stir fry/roast.
 
  Ingredients:
  1. Koorka/Chinese potato-1/2kg
  2. Small onion/shallots-12-15,sliced
  3. Garlic-3 cloves
  4. Coconut bits(thenga kothu)-a handful
  5. Turmeric powder-a pinch
  6. Coriander powder-1tbsp
  7. Chilly powder-1/2tbsp
  8. Garam masala-1/2tbsp
  9. Pepper-1/2tsp,crushed
  10. Mustard seeds-1/2tsp
  11. curry leaves-2 sprigs
  12. Coconut oil-as required




Method:
  1. Scrape off the skin of each chinese potato/koorka using a knife and immediately immerse it in water to prevent them from changing into a dark brown colour.
  2. Wash them again and cut each one into halves,or quarters,or even smaller,depending on the size.Put them back into the water.
  3. Drain the water and immediately add koorka pieces into a cooking pan along with coconut bites,turmeric powder,salt,chilly powder,coriander powder,half of the sliced onion,garam masala,crushed pepper and a few curry leaves.Add 1/2 cup of water,cover and cook until the koorka turns soft and almost all the water has been absorbed.
  4. Heat coconut oil in a pan.Splutter mustard seeds.Add half of the sliced small onions and crushed garlic and stir in low flame till it turns translucent.Tear off half of the curry leaves to this and stir for a minute without burning the same.
  5. Now add the cooked koorka and stir continuously on a low flame for few more minutes.Do a taste-test and adjust salt if required.
  6. Drizzle coconut oil while stirring.Just before turning of the heat,tear off rest of the curry leaves and sprinkle 1/2tbsp of coconut oil.Do not skip this step as it really enhances the taste and aroma of this dish.
 Tips:
  1.  Do not overcook the koorka(chinese potato).
  2.  After scraping off skin of each one,immediately immerse it in a bowl of water.This will prevent them to turn dark brown colour.
Serve hot with Rice and  Sambar  or Rasam or with Chapati. Happy Cooking!!!
  

11 comments:

  1. love your version,pairs perfectly with rasam.

    ReplyDelete
    Replies
    1. Hi Meena,
      Yeah It pairs with rasam too....Give a try and let me know your feedback....

      Cheers
      LOTUS

      Delete
  2. unique version.,.looks so spicy...

    ReplyDelete
    Replies
    1. Hi Saranya,
      This is not spicy as it looks....It's a flavorful and aromatic tasty side dish with rice...Thanks for your comment...

      Cheers
      LOTUS

      Delete
  3. Chinese potato, never tasted it till now, stir fry looks droolworthy.

    ReplyDelete
    Replies
    1. Hi Priya,
      Once you tried Chinese potato recipes,I can assure you that u will cook again and again....Thanks for the comment....

      Cheers
      LOTUS

      Delete
  4. Replies
    1. Hi Arthy,
      Thank you so much....Hope you will try this dish soon and let me know your feed back....

      Cheers
      LOTUS

      Delete
  5. Super ! Thank You,

    Shajith Mylat

    ReplyDelete
    Replies
    1. Thanks for your lovely comment.....

      Delete
  6. Hi, Really great effort. Everyone must read this article. Thanks for sharing.

    ReplyDelete