Koorka Mezhukupiratti / Chinese Potatoes Stir Fry

You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it. - Julia Child

My affair with Koorka

Koorka is something I was introduced to after my wedding.(I know, I know....but I am not an authentic Mal) My husband dear, loves it so much that I tease him saying he smiles only in the month of November and December. My FIL is from Wayanad, and every relative's house ( believe me, there are quite some) we visit there, will proudly display Koorka in some form to show their love. The first time I got to see this spectacle, I was amazed. I am a potato fan and when Husband dear mentioned that potatoes do not stand a chance with Koorka, I was annoyed. You see, potato was  is was is the love of my life and I could not take this remark. But when I tasted koorka, I fell in love and things have never been the same again.

As I tag along everywhere with him, I get to eat too.This is a great incentive because you get to eat Koorka without going through the PAIN of cleaning it.
 
  

Ingredients :

Koorka - 1/2 kg ( Cleaned and cut lengthwise into thin slices)
Small Onions - 10-12 ( Peeled and washed)
Turmeric powder - 1/2 tsp
Red chillies - 3 long ( More if you want it spicy)
Coconut - cut into 1/2 inch chunks - 2 or 3 Tablespoons
Salt to taste
Grind Small onions and dry red chillies into a coarse paste.

Tempering :

Mustard - 1/2 tsp
Curry leaves - 1 spring
Coconut oil - 1or 2  tablespoon as per your preference.

Method :
Heat coconut oil in a kadai.
Splutter mustard and curry leaves when the oil heats up.
Add the Coconut chunks. Cook for few seconds.
Add the cleaned and cut Koorka along with the ground onion and red chillies paste.
Sprinkle salt.Mix well to ensure the spice mix is coated well.
Sprinkle a little water and cover and cook on low flame.
Keep checking often and stir well every now and then. Sprinkle more water as and when needed.
Cook till the Koorka is done.
Turn the flame on high and cook till the Koorka is slightly browned.
Serve hot with rice.

Notes:

1.The cleaning of Koorka is a tedious process.I will not get into the details of cleaning it as Mother Google has enough posts for the newbies.Just consider the cooked Koorka as a hard earned gift. It is trully worth the effort.
2. In most of the online recipes that I checked, most of the cooking was done using pressure cooker. Definitely saves time and fuel. But back then, when fuel was not a constraint, this is how Koorka was cooked.
Just a little water sprinkled every now and then to ensure the Koorka is cooked just right. This cooking method takes quite some time. Best done when you have a parallel activity going on in the kitchen.
3. Coconut oil is a must for this recipe. Avoid it only if there is a valid reason. The taste is not the same with any other oil. Also, you cannot skimp on the oil for this recipe. One consolation being Koorka is a seasonal vegetable and hence is not something you consume often. So when you do, eat like how it should be eaten.