Koorkka is a particular variety of tuber widely used in Kerala kitchens. On the frozen packet I got, it is written 'Chinese Potato ' but the chinese potato I have seen here at the local farmers market has no resemblance with the Koorkka I have seen back home. I am not certain of the English name of this particular tuber, but a post by Inji Pennu has some significant information. Please check her post and the picture of Koorkka she has harvested from her backyard.
Koorkka Olathiyathu/Stir -Fry is one of my favourite side dishes. Strange as it may sound, I enjoy this dish as a snack along with a glass of ice cold water....one of my childhood pleasures :) It is one of the simplest preparations but something that gains its character with a dash of coconut oil and a touch of curry leaves.
- 2 cups Koorkka, skin scraped and cut into small pieces
- 4-5 Indian green chillies, cut lengthwise
- ½ tsp turmeric powder
- Salt to taste
- 15-17 small red pearl onions ( If big, use around 8-10)
- 2 garlic cloves
- 1 sprig curry leaves
- 1 ½ tsp crushed dry red chillies/ red chilly flakes (adjust as per your tolerance)
- 1 ½ tbsp + ½ tsp coconut oil
- Water to cook Koorkka
- Cook chopped Koorkka along with turmeric powder, green chillies , salt and enough water in a pressure cooker or on a shallow pan, until it is cooked fully and soft.
- Crush small red pearl onions and garlic cloves with mortar and pestle or pound and crush with the flat end of a rolling pin.
- Heat oil in a pan, add crushed onions, garlic and stir in low flame till translucent. Tear off half of the curry leaves and add to this; sprinkle crushed dry red chillies/chilli flakes and stir for a minute without burning the same. Now add the cooked Koorkka (without any water) and let it cook along with the onion-garlic chilli base for a minute or two in low flame. Do a taste-test and adjust salt if required. Just before turning off the heat, tear of the rest of the curry leaves and sprinkle ½ tsp coconut oil . Do not skip this final ceremony as it really enhances the taste and aroma of this dish.
- Serve as a side dish for rice.