Kerala

Koorka mezhukkupuratti

Name: Koorka mezhukkupuratti
Total time: 50 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 500 g peeled and halved koorka (chinese potato); 1/4 tsp turmeric (ground turmeric); Salt, to taste; Water, for boiling; 2 tbsp coconut oil; 1/2 tsp mustard seeds; 8 crushed shallots; 4 cloves crushed garlic; 3 coarsely crushed dried red chilli; 2 sprigs curry leaves; 1/2 tsp crushed black pepper

Tiny Chinese potatoes in coconut oil with shallots and crushed chilli. Worth every minute of peeling.

50 minTime

3 gProtein each

mediumSpice

The little tuber3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

193kcal

3 gprotein

3 gfibre

50minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Koorka (chinese potato)500 g, peeled and halved

Turmeric (ground turmeric)¼ tsp

Saltto taste

Waterfor boiling

Coconut oil2 tbsp

Mustard seeds½ tsp

Shallots8, crushed

Garlic4 cloves, crushed

Dried red chilli3, coarsely crushed

Curry leaves2 sprigs

Black pepper½ tsp, crushed

Method

5 steps

1Soak the koorka in water for 30 minutes. Rub them in a coarse sack or with a scrubber to peel, then scrape off any remaining skin with a knife and halve.
2Boil the koorka with turmeric, salt and water until just tender, then drain.
3Heat coconut oil in a wide pan. Splutter the mustard, then add shallots, garlic, crushed red chilli and curry leaves. Fry until the shallots turn golden.
4Add the koorka and stir fry on medium, tossing every few minutes, until the edges turn brown and crisp.
5Sprinkle crushed pepper, toss and serve hot.

Serve it like this

Serve in a small bowl with rice, moru curry and a pappadam.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Koorka mezhukkupuratti

Make it your way

Ingredients

Method

Make it a meal