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

Chena Upperi | Chena Mezhukkupuratti | Kerala Style Elephant Yam Stir Fry

Do you like recipes that are ready in a jiffy or do you love elaborate cooking process and the satisfaction that you get from it? I do love elaborate cooking but i'm quite lazy nowadays ! So ready in a jiffy seems to be doing great in my vocabulary for now :D Maybe the effects of running day long behind my toddler ;) Well, anyways there was a stage in my cooking days where I was scared of dishes that used minimal ingredients.. You know, you have to get the dish right with those limited number of spices or ingredients. And the actual taste lies in using those ingredients subtly ! Well, I wouldn't say I am completely past that phase but I'm way better from where I started :) 

And talking about ready in a jiffy and minimal ingredients, this recipe does justice to both those terms. We use pretty much the same process for many of the stir fries like this yam, raw banana, chinese potato, potato and likes.. It is a fast recipe and elephant yam (chena) can actually make you feel better on days when you do not eat non-veg right? So as I would like my non veg roasts, I serve this stir fry also with some moru curry and pappad :) So check out the recipe and thank me later for saving your time packing lunches on a busy morning :)

Recipe Source: Mil

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Serves : 3-4 persons 

I Used:

Chena/Elephant Yam	-	1 cup heaped (after cutting to cubes)
Salt	-	As Needed
Turmeric powder	-	½ tsp
Coconut Oil	-	2-3 tbsp
Mustard	-	½ tsp
Curry Leaves	-	2-3 sprigs

To Coarsely Grind:

Shallots	-	10 nos
Garlic	-	5 medium sized pods
Red Chilly	-	2 nos

The Way:

1. Clean chena/elephant yam by removing the outer skin and rinsing it well in water. Then cut them into bite size cubes (1 or 1/2 inch according to your preference)

2. Pressure cook them long with salt, turmeric powder and a little water (less than 1/4 cup) for 1 or 2 whistles till cooked. Do not keep for more than 2 whistles else it will become mushy. Good variety of yam gets cooked in 1 whistle

3. While the yam 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

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

5. 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

6. Now add the cooked chena/yam 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!

Cheers,

Chitz

Vazhapindi Upperi | Unnipindi Mezhukkupuratti | Banana Stem Stir Fry | Plantain Stem Stir Fry | Vazhaithandu Poriyal (without coconut)

Is vazhapindi a veggie that you like? I like it the most in sambar.. Ehh, u didn't know that you can add them in sambar? You sure can.. Cut them into round disks and add them in sambar just like you add radish.. Once it is cooked and soaked well in the sambar it justs tastes yum :) I know you will thank me for it once you have made and tasted it ;) I have already posted a kootu recipe from vazhathandu here, so today it's an easy upperi or stir fry from Kerala that can be made ready in a jiffy. It tastes really well with rice and a tangy gravy.. So let's see how it can be done. 

Recipe Source: Mil

Preparation Time : 10 minutes

Cooking Time : 50 minutes

Serves : 4 persons 

I Used:

Banana Stem/Vazathandu/Unnipindi	-	1 ½ cup (after chopping)
Coconut Oil	-	2 tbsp
Mustard	-	½ tsp
Red Rice/Kuthari	-	3 tbsp
Re Chilly	-	2 nos
Curry Leaves	-	2 sprigs
Turmeric powder	-	¼ tsp
Salt	-	As Needed

The Way:

1. Clean the plantain stem/vazhaithandu by removing the outer rings till you reach the hard core central pith. Then slice them into 1/4 inch thick round disks. There will be fibre surrounding the disks, remove and discard them. now chop the round disks into small cubes an keep them immersed in water or preferably buttermilk (so as to retain the colour of the stem) 

2. Now take the chopped stem along with salt, turmeric powder and a 1/4 cup of water in a pressure cooker and cook them for 3-4 whistles in medium flame. If it is a good variety stem it will get cooked well else will take longer. See if it becomes soft and is cooked after 3-4 whistles, if not cook again till done. Alternately you can cook them in a pan also. If then refer step 5

3. Once the stem is cooked, heat the coconut oil in a pan. Splutter mustard

4. Add the red rice and broken red chillies. Saute on low flame for 3-4 minutes till the rice starts popping. Add the curry leaves

5. Finally add the cooked stem along with water if any. Give a nice stir and allow the water to dry. If you are not pressure cooking the stem, add them now with enough water (1/4 -1/2 cup) and allow it to cook covered over medium flame for 15-20 minutes. Cook till it is done and becomes soft and transparent. Also it should become dry

Switch off the flame and serve with red rice (or white) and a tangy gravy like puli kuzhambu or fish gravy!

Cheers,

Chitz

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, and 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. 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

Chembila Thoran | Chembin Ila Upperi | Colocassia Leaves Stirfry

Hello pals ! If you are wondering where I got hold of some chembu ila here in Pune, it is nowhere else but in Big Basket. I was very excited and bought some immediately. Deeps' aunt prepares upperi out of this and makes a gravy also out of the stalks (thandu). So I too set about to make the same. It is very simple to make this upperi/thoran as it takes very little time. These leaves get cooked really fast and there is no need to add/sprinkle water. This should be cooked in steam. It tastes like a variety of spinach only, more closer to the taste of drumstick leaves. So if you get hold of some of these, do try out this recipe!

My other spinach recipes are Cheera Parippu Curry, Chembin Thandu Parippu Curry, Sirukeerai Paruppu Masiyal, Vallarai keerai Poriyal, Palak Paneer, Cheera Thalippu & Cheera Thoran

Recipe Source: Amma

Serves: 2 persons

I Took: 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

I Used:

Oil	-	2 tbsp
Colocassia Leaves/Chembin Ila	-	10 nos
Shallots/Cheriya Ulli	-	15-18 nos
Red Chilly	-	2 nos
Salt	-	As Needed

The Way:

1. Rinse the leaves in water and remove the stalks (thandu). Chop the leaves like you chop any spinach (cheera). Peel the shallots (cheriyulli) and slice them round.

2. Heat oil in a pan/kadai. Add the chopped shallots, broken red chillies and salt. Saute well. The shallots should turn slightly brown in colour.

3. Once the shallots change colour, add the chopped chembu leaves. Give a stir. Do not add water. Instead the leaves should cook in the steam. So close the pan and cook. Open the lid and stir occasionally. This leaves get cooked quickly, in about 5-7 minutes. So take care not to burn. 

Serve with rice and a gravy of your choice !

Cheers,

Chitz

Vazhakka Payar Upperi | Kaya Achinga Mezhukkupuratti | Long Beans & Raw Plantain Stir Fry

 I am always in love with this veggie Achinga Payaru. It's called by different names in different parts of the world like Thattai Payar or Long beans or String beans. Make a simple stir fry out of it & it would just taste awesome with steamed rice & a kootan/gravy. Or have it as a side for the night kanji/rice porridge, that would also taste divine ! I learned this combination stir fry from my Mil. It's very easy to make & healthy & tasty too.. So let's see how it's done !

Recipe Source: Mil

Serves: 2~3 persons

I Took: 25 minutes

I Used:

Long Beans/Achinga Payar	-	1 cup - cut into long pieces
Raw Plantain/Vazhakka	-	1 cup - diced
Green Chilly	-	2 no
Curry leaves	-	A sprig
Mustard	-	½ tsp
Oil	-	2 tsp
Salt	-	As Needed

The Way:

1. Heat oil in a pan. Splutter the mustard. Add slited green chilly & saute
2. Add the diced raw plantain & saute for a minute or two
3. Add the cut long beans & curry leaves & salt, mix well. Cook covered over medium fire till the vegetables are done. Give an occasional stir to make sure they do not get burned

Pair up with steamed rice & a gravy of your choice or rice porridge.

Cheers,

Chitz

Pudalangai Poriyal (without coconut) | Padavalanga Upperi | Snake Gourd Stir Fry

Snake Gourd boiled with onion & sauteed with Roasted Gram

Friends & fellow mates, I am back from THE long vacation. Food, food & food everywhere. Savoring the chakkas & maangas & payasams (Jackfruit, Mango, & Kheer), I had a really good foodie vacation. And yes, you could say that it was this so called writer's block that took me a week after I am back, to post something new !! Or is it my lethargy or the need to clean & set up my home as it was before ;) Anyways, the reasons could be plenty, but the point is that it's been a long long time since I took a serious peep into my blog & so I am back with a vegetarian side dish :)

This is a very simple easy to make recipe with a slight twist in the climax. Who doesn't like a twist, isn't it !! Usually we add grated coconut or roughly ground peanuts at the end of a veggie stir fry. For a change, it is roasted gram this time.. Or as u may call it, pottu kadalai or udacha kadalai (chutney dal or fried gram). Taste is high & also the crunchiness. A very taste effective way to substitute your daily share of coconut, right? So shall we dive into the recipe??

I Took: 30 minutes

Serves: 2-3 portion

Recipe Source: Ma

I Used:

Snake Gourd (Pudalangai)	-	½ cup
Onion	-	1 no (medium sized - chopped)
Roasted Gram (Udacha Kadalai)	-	1 tbsp
Red Chilly Powder	-	1 tsp
Turmeric Powder	-	½ tsp
Mustard	-	½ tsp
Curry leaves	-	A sprig
Salt	-	As Needed

The Way:

1. Clean (discard the middle soft portion) & cut snake gourd into small cubes
2. Grind the udacha kadalai coarsely in a mixer/blender
3. In a pressure cooker add the diced snake gourd, chopped onion, red chilly powder, turmeric powder & salt. Add a little water & mix
4. Pressure cook the gourd for a whistle and release the full pressure immediately. This is to allow the gourd to cook & at the same time to prevent it from getting mashed
5. In a kadai, heat up 2 tsp oil. Splutter mustard & curry leaves
6. Add the cooked snake gourd to it & saute for it to become dry leaving off the excess water
7. Add the coarsely ground udacha kadalai & mix well & remove from fire 

Serve hot with rice & Sambar

Cheers,

Chitz