- Koorkka (Chinese Potato) – 3 cups cubes (cleaned and cut into bite sized pieces)
- Shallots -6 nos sliced or 1 big onion quartered and sliced (Optional)
- Red chilies flakes – 1 teaspoon. You can reduce the spice level if you don’t want it spicy. You can replace it 4 broken dry red chili
- Red chili powder – 1/4 teaspoon
- Coriander powder – 1 teaspoon
- Turmeric – 1/4 tsp + a tiny pinch
- Curry leaves – 1/2 spring
- Pepper – 1 teaspoon
- Fresh coconut slices (Thengakothu) – 1/4 cup (Optional)
- Salt- to taste
- Coconut Oil – 2 tbsp
- Mustard seeds – 1/2 teaspoon
- Urad Dal – 1/2 teaspoon
- Cumin seeds – 1/4 tsp
- Parboil the koorkka with a pinch of turmeric and 8 cups of water.
- Drain and discard water
- Heat oil in a pan or kadai.
- Add mustard seeds, urad dal, cumin seeds and crushed dry red chilies
- Once the mustard seeds pops up add in the chopped onions, coconut pieces and curry leaves.
- Saute till onion turn translucent
- Now add red chili powder, coriander powder, pepper powder and salt.
- Add the koorkka.
- Stir fry for approx 10 min in a medium heat till all sides are fried well.
Serve hot with curd rice or plain rice. The best combination is Rice, Chutney and Koorkka
1. Cleaning the koorkka is a messy work. It will leave stains on your fingers so better use gloves to keep your fingers clean.
2. At first wash the koorkka properly. Then leave in water. Skin one by one and immerse in water. Once done wash and leave the whole koorkka in water as it can change the color. Even after making them tiny cubes you can again wash and keep in water.
Above pictures I clicked when I dint add Onions and Coconut in the recipe. Below are few old pics 🙂