Koorka Recipe – Mildly Spiced, Slow Fried Chinese Potatoes
The aromatic, earthy flavor is hard to resist. Chinese potatoes are not as easy to peel as regular potaotoes, but trust us – it’s well worth the effort. Follow this Koorka Recipe to make authentic and simple, homestyle Koorka Mezhukkupuratti.
- 2 cups chinese potatos, cleaned, washed and cut into even sized wedges(See notes on how to clean them).
- ½ tsp mustard seeds
- 1-2 tsp urudh/black gram dal
- 4 dry chilly, cut
- 6 curry leaves
- 2 large onions OR same amount in shallots, chopped
- 2 cloves garlic, crushed
- 2 green chillies slit
- ¼ tsp turmeric
- pinch cracked pepper
- Boil the cleaned, chopped chinese potatoes in just a little water with turmeric and salt to taste. Cook till they can be cut up with a fork. Drain and set aside.
- Heat oil in a wok.
- Add mustard seeds, then black gram dhal and allow the mustard seeds to splutter.
- Add curry leaves and dry chillies.
- When aromatic add garlic, onion, green chilly and saute till golden.
- Add the potato and stir fry on low heat. till all the flavors combine. Add salt to taste and pepper.
- Sprinkle some water and gently cook, covered till the potatos mash if pressed with a fork. Mash the potatos just a bit so that some potatoes are mashed slightly and some remain whole.
Did you enjoy our Mildly Spiced, Slow Fried Chinese Potatoes – Koorka Recipe ?
You can add ½ cup of grated coconut before covering if you would like a ‘thoran’. Toss well on higher heat.
You may also add coconut slivers ‘thenga kothu’ for bite and flavor.
To clean/peel the chinese potatoes (Koorka)– due to thier small and irregular size, using a peeler may prove tricky unless you have a pointed peeler. Instead, use a small sharp knife.
If the outer skin is heaviily crusted, you can follow this trick:
Put them into a sack or cloth bag and grip tightly. Smack them against a marble counter top a couple of times. This will loosen the crust and make them easier to peel.