Koorka Mezhukupuratti(Upperi) | Chinese Potato Stir Fry(Step by Step Pics)

Koorka mezhukuparetti(upperi) has been always our family favorite.Back in Kerala,koorka(chinese potato) is available in large amounts during summer.Here I have hardly seen the fresh ones any except for the cooked freezed packets.They look similar to taro root but smaller in size.The fresh ones requires a day's effort to clean and scrape the skin.There is nothing fancy about the making of this recipe and is made just like any other Kerala stir fry but the taste is appetizing and the coconut bits adds a nice crunch in between.This is usually served as a side with steamed rice.Try and enjoy !!!

For more Kerala style stir fries(mezhukuparetti),click this link here.

Preparation time~ 20 minutes
Cooking time~20 minutes
Serves~4-5
Ingredients
chinese potato/koorka 400 g
shallots 7-8 big,cut in quarters
garlic cloves 4 crushed
coconut pieces 1/3 cup or a handful
dry red chilli 1 broken
red chilli powder 1/2-1 tsp
garam masala 1/2 tsp
turmeric powder 1/4tsp
mustard seeds 1/2 tsp
curry leaves a sprig
salt to taste
oil 2-3tbsp

Method

• If you are using fresh koorka,then put this in a sackcloth(burlap) and close the sackcloth(those found in kerala,jute ones).By holding the open mouth or tightly closing the opening,beat the sackcloth(burlap) on a rough surface like grinding stone several times.Then,add the half peeled ones in water and soak for half an hour till the skin softens.Using a pairing knife or any other,scrub the skin to get clean ones.Cut them in quarters and add this to a bowl of water and then finally wash it several times to drain any mud.Add this to a cooker with enough water,salt and turmeric powder,cook on high for 2 whistles or until done(don't over cook else it may not hold shape).If any water is left out,then drain it out and use only the koorka(chinese potato).

• I have used frozen cooked ones found here,so skipped the cleaning process.Thaw the cooked ones and then add to a pan,add 1/4 cup water,salt and turmeric powder.Cook covered for 5-6 mins on medium flame until the salt seeps in and the pieces becomes tender(in case of fresh koorka that may take longer time to cook compared to the thawed ones so adjust water and heat accordingly).Dry out the water completely or if you feel they may become overcooked then drain the water off.
• Heat oil in a wide open pan and add mustard seeds when hot.When it splutters,add in dry red chillies followed by crushed garlic and saute until the raw smell disappears(about 45secs) then add in the quartered shallots,curry leaves and coconut pieces.Saute until the shallots turn slightly browned and wilted.Add spices at this point and saute until raw smell disappears.Add the drained cooked koorka.
• Mix it well until the spices coat well.Cook on high for 2-3 minutes until the koorka turns slightly crisp(if you like that way).Switch off flame and serve hot as a side with steamed rice.

NOTES
* Though the frozen packets are pre cooked but I prefer to cook it with a little water to soften them and to add salt which other wise looks very dry.You may use it just like that too.
* Add more oil to make it crisp and reduce oil if you like the soft ones.That is solely personal preference.

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