Koorka Mezhukkupuratti

Get ready by washing the koorka well and rubbing off the mud. Wash the green chillies and curry leaves. Peel and slice the shallots, slit the green chillies, peel and crush the garlic, and break the dry red chilli.

Add the cleaned koorka, water and salt to a pressure cooker. Cook on medium flame for 2 whistles, about 8 minutes. Let the pressure come down naturally for about 10 minutes, until the pressure pin drops. The koorka should be soft but not falling apart.

Koorka (Chinese Potato)WaterSalt

Drain the koorka and cool it enough to handle. Peel off the thin skin and cut the koorka into small pieces. Finish this in about 10 minutes, while the koorka is still firm enough to hold its shape.

Heat the coconut oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and cook for 1/2 minute until they splutter. Add the urad dal, dry red chilli and curry leaves, and fry for 1 minute until the dal turns light golden.

Coconut OilMustard SeedsUrad Dal (split)Dry Red ChilliCurry leaves

Add the shallots, green chillies and garlic. Fry on medium flame for 4 to 5 minutes until the shallots turn soft and light golden and the raw smell of garlic goes.

Small Onion (Shallots)Green ChilliGarlic

Add the turmeric powder, red chilli powder and salt. Stir on low flame for 1/2 minute until the raw smell of the powders reduces. Do not burn the powders.

Turmeric PowderRed Chilli PowderSalt

Add the cooked koorka and mix gently. Stir-fry on medium flame for 6 to 8 minutes until the pieces are dry, coated with the spices and lightly roasted. Serve hot.