Koorka Upperi | Kurka Ularthiyathu | Kerala Style Koorka (Chinese Potato) Stir fry

I know that this is not the season for Koorka (Chinese Potato). But I so love them that I have been dreaming about them for the past couple of days :D They are very tasty but slightly difficult to clean ! To know more about them read my Koorka Thoran post. You can actually call this a cousin of potato. But I feel it's more tastier than potato coz of the fibrous feel in that every bite :) I know I'm praising this tuber too much but if you can get past the cleaning and make this stir fry you wouldn't think twice to agree with me ;) And today's recipe is an easy stir fry with koorka and that also without coconut. My family is little partial to Koorka Thoran which is with coconut. But this also tastes excellent. Pair it with moru curry or moru kachiyathu and a non veg ularthiyathu or just some hot pickle, you will definitely go for that extra helping of rice :D So let's dive into the recipe!

Preparation Time : 25 minutes

Cooking Time : 25 minutes

Recipe source : Amma

Serves : 4 persons

I Used:

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

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 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

4. Heat coconut oil in a pan/kadai. Splutter mustard 

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

6. Then add turmeric powder and salt. And then add the curry leaves

7. Now add the koorka and give a stir. Allow it to cook in low flame with the lid of the pan closed. This will take around 15 minutes or so. In between remove the lid and give an occasional stir so that it does not get burnt 

8. If needed sprinkle water. Do not add more water as the koorka will turn soggy. Once cooked, 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. Or cook the koorka normally like potato as detailed in this recipe. 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