Tuesday, 6 February 2018

Koorka Thoran | Kerala Style Kurka Thoran | Chinese Potato Stir Fry


Many of you might not know this veggie or tuber vegetable 'Koorka'. This is a well know veggie in Kerala and is a winter vegetable. You find it mostly during the months of November, December. The best translation that Google could find me was 'Chinese potatoes'.. Don't ask me why or how, I just don't know :D All I know is that it's a very tasty veggie and is a family favourite and slightly difficult to clean ;) But don't lose heart. It's worth the effort as it tastes really yum :) 

It looks very similar to Arbi (taro root) but not slimy like it.. Since it's small and has different small twists and turns like ginger and hence cleaning or scraping it's skin is a little tedious. You can make a thoran (stir fry with coconut) or a upperi/mezhukkupuratti (stir fry without coconut). Both tastes awesome but we are slightly partial to thoran.. I will post both recipes here.. And today I'm posting the thoran, as you guessed it right :D


Preparation Time : 25 minutes

Cooking Time : 25 minutes


Recipe source : Ma


Serves : 4 persons





I Used:


Koorka - 250 gm (around 2 cups after slicing)
Coconut Oil - 3 tbsp
Mustard  - 1 tsp
Curry leaves - 2 sprig
Grated Coconut - ¼ cup
Shallots/Small Onions - 10 nos
Red Chilly - 2 nos
Garlic - 5 nos 



The Way:


1. Soak the koorka/chinese potato in water for half an hour to one hour. Then scrape the skin off it using a knife. Alternately you can pressure cook the koorka for 1 whistle and then peel the skin off like you do for a potato. Or there is a third method that is predominantly followed in many Kerala families, you take the koorka in a jute or sack or a gunny bag and hit the bag gently on the floor repeatedly. After a while you can see that the koorka skin comes off easily

2. Once the skin is removed completely, rinse them again in water. Then chop them or slice them, as you prefer, to bite sized pieces


3. Take the sliced koorka in a kadai or pan. Add salt and turmeric powder along with 1/4 - 1/2 cup of water and cook them till done. It takes about 10-12 minutes. You can touch and see to see if it's cooked. You should get a similar feel like that of cooked potato. Once done, drain off the excess water and keep the koorka aside. If you had pressure cooked the koorka in the first step then omit this step

4. While the koorka is cooking, take grated coconut, shallots, red chilly and garlic in a mixer jar and give a coarse blend. 3-4 pulses is sufficient. Do not grind to a smooth paste


5. Now take coconut oil in a kadai/pan. Splutter mustard. Then add curry leaves

6. Then add the coarsely ground coconut - shallot paste. Saute for 3-4 minutes till it's cooked and the raw smell of the garlic and shallots goes off

7. Now add the cooked koorka and give a gentle stir. Allow it to simmer for another 3-4 minutes till it's mixed well. Then remove from fire and serve


Serve with red rice, moru curry and pappad!


Notes:

  • There are a few ways in which you can clean koorka like
    • Soak the koorka/chinese potato in water for half an hour to one hour. Then scrape the skin off it using a knife. 
    • Pressure cook the koorka for 1 whistle and then peel the skin off like you do for a potato
    • This method is predominantly followed in many Kerala families, you take the koorka in a jute or sack or a gunny bag and hit the bag gently on the floor repeatedly. After a while you can see that the koorka skin comes off easily
  • Always if possible, parboil the koorka, drain off the excess water and use it. Also pressure cooking the koorka reduces it's taste. It tastes much better while cooked normally 
  • I have used lesser quantity of garlic here as my family prefers it that way. If you like the flavour more then you can add more
Cheers,
Chitz

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