Koorkai is one of the famous tubers that grows mostly in South Indian states like Tamilnadu and Kerala. The best translation that I got from the internet for koorkai is Chinese potato. This is one of my favourite vegetables. They are cultivated during July and August in Kerala. And you can harvest it after four to five months from planting. So you will find it in the shops during winter. The main process lies in cleaning and peeling off the skin. After this you can make this recipe in no time. Though the recipe requires very less ingredients, it is very yummy. I love it a lotttt…..
Special note: For the first time, my husband made a dry sabji/poriyal with my guidance. I enjoyed capturing the video and he made it.
Koorka – 1kg
Coconut oil – 4 tbsp
Mustard – 1 tsp
ZUrad dhal – 1 tsp
Salt – As required
Turmeric powder – A pinch
- Wash the koorka well in water, to remove the mud and the dust particles. Repeat it two or three times.
- Then peel off the skin with a knife or the peeler.
- Take enough water in a vessel.
- Chop it into small pieces and drop it in the water. Else it will turn brown.
- Then drain the water and wash it again.
- In a pan, add the chopped koorka and add enough water.
- Sprinkle turmeric powder and salt.
- Cover with a lid and allow it to cook.
- After sometime, just take one piece from the pan and mash it to check whether it has been cooked. Donot overcook.
- Drain the remaining water.
- Add coconut oil and fry for some more time.
- Season it with mustard seeds and urad dhal.
- There is no need to add asafoetida. The koorka has its own fragrant aroma when cooked.