Koorkka Mezhukkuperatti
Veg
Vegan
Chinese potato (koorkka/crosnes) — small, earthy, ridged tubers — stir-fried in coconut oil with shallots, dried red chillies, and curry leaves until lightly crisp. A uniquely Kerala-Christian seasonal vegetable preparation, koorkka appears on lunch tables from November through February when the tubers are harvested.
Cuisines
Travancore
Kerala
Kerala Christian
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 250 grams | koorkka (Chinese potato) |
| 2 tablespoons | coconut oil |
| 1 teaspoon | mustard seeds |
| 2 | dried red chilies |
| 1 sprig | curry leaves |
| 0.5 teaspoon | turmeric powder |
| 0.5 teaspoon | red chili powder |
| — | salt to taste |
Instructions
- 1 Wash the koorkka thoroughly to remove all dirt.
- 2 Boil the koorkka in water for about 10-15 minutes until tender.
- 3 Drain the water and peel the koorkka once it is cool enough to handle.
- 4 Cut the peeled koorkka into small cubes.
- 5 Heat coconut oil in a pan over medium heat.
- 6 Add mustard seeds and let them splutter.
- 7 Add dried red chilies and curry leaves, sauté for a few seconds.
- 8 Add the cubed koorkka, turmeric powder, red chili powder, and salt.
- 9 Stir well to coat the koorkka with the spices.
- 10 Cook on low heat for about 10 minutes, stirring occasionally, until the koorkka is well roasted and slightly crispy.
Tips
For a more authentic flavor, use fresh coconut oil and adjust the spice levels according to your preference.