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.
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Chambakka, a bell shaped fruit that can be called with many names.We have this tree in our backyard. We got the sapling from one of our family friends. He makes garland out of this fruit. It blossoms in summer. The colour of the fruit varies from white to red. Though at first we were not able to find the name of the fruit, later we found that it is chambakka. I enjoy to see the tree with its red colour fruits. I spent a lot of time in taking snaps bacause it is a priceless moment that I didnot want to lose. It has got a lot of medicinal properties.
Today I am going to make thoran out of it. Thoran is a keralite recipe.This popular and common dish is usually prepared to be eaten along with steamed rice. It is usually served as part of the sadya along with other dishes.
Chambakkas/Water Apples – 2 cups
Coconut – 1 cup
Green chillies – 3
Mustard seeds – 1/2 tsp
Channa dhal – 1 tsp
Urad dhal – 1 tsp
Whole Red chilly – 2
Curry leaves a few
Salt as required
- Slice the fruits into two, deseed and remove the brown fibers. Then slice it lengthwise or chop it.
- Heat oil in a pan and splutter mustard seeds. When mustard seeds crackle, add channa dhal, urad dhal add whole red chilly cut in to half. Then and curry leaves and fry for a few seconds.
- To this add the sliced chambakka and salt. Mix everything well and cook in medium heat for five minute, stirring occasionally.
- Meanwhile, prepare the coconut mixture. Grate coconut and ground with green chilies and a tinge of salt (do not add more salt here as you have already added while cooking chambakka).
- Add this coconut mixture to the chambakka and cover it and cook in medium heat for five minute stirring occasionally.
- Open the lid and gently mix everything together and let it sit in low heat for a minute or two.
- Now mix it with hot rice and have.
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