Koorkka Mezhukkupuratti || Chinese Potato Stir Fry ||Easy Cleaning Method|| Ep No : 64

Koorkka or Chinese Potatoes are seasonal vegetable usually starts available fro November to March in Kerala.It has an unique taste with a distinct earthy flavor. It takes lot of patience and effort to clean the Chinese Potatoes. But if its fresh enough and not dried too much then it,s easy to remove the outer skin.The effort is worthy, as it has an yummy taste.The dish can be served with rice or porridge.  

 Here's the recipe of Chinese Potato stir fry , which is a best combination with hot rice.

Put one kg Chinese potatoes into a basket and rub well in it.

Do the rubbing of these Chinese potatoes under running water. 

If the Chinese potatoes are fresh, it's easier to remove the outer skin easily.

Transfer these Chinese potatoes to a vessel containing water, remove the remaining left ou skin with a knife and cut its both ends slightly.

Cut Chinese Potatoes lengthwise and put it in water.

Wash well under running water and transfer them to an earthen pot .

Add one teaspoon red chili powder, quarter teaspoon turmeric powder , a pinch of coriander powder , half tablespoon salt and mix well.

Add half glass of water , 2 sticks fresh curry leaves , switch on  the flame , cover and cook on high flame initially.

Once it's boils and steam comes out , reduce the flame , cover and cook again.

After 5 minutes , open and shake the pot , so that the Chinese potatoes comes upside down and cooks evenly.

Few minutes later, check cooking level of Chinese potatoes , it it's cooked well keep on high fame and reduce the water in it.

When the left over water reduces, switch off the flame.

Keep another vessel and add 5 tablespoon of coconut oil , when oil gets hot,add one teaspoon mustard seeds.

When the mustard seeds splutters , add 2 sticks of fresh curry leaves and add cooked Chinese potatoes to it.

Mix altogether , check salt and spice level.

Keep on high flame and make it dry , by evaporating the water content in it.

When it dry and mix well in coconut oil, switch off the flame.

Serve with hot rice.



Ingredients

Fresh Chinese Potatoes - One Kg

Dry Red Chili- One Teaspoon

Turmeric Powder - Quarter Teaspoon

Coriander Powder - A Pinch

Coconut Oil - 5 Tablespoon

Mustard Seeds - One Teaspoon

Curry Leaves - 4 Sticks

Salt - As Per Taste

Water - As Required

More Yummy Pics Of Chinese Potato Stir Fry






Thank you


Dedicated to Mummy



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