Koorka Mezhukkupuratti Recipe – Chinese Potato Stir Fry2013-03-03
- Yield : 500gm
- Servings : 4 nos
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
Koorka Mezhukkupuratti Recipe – Chinese Potato Stir Fry
Koorka Mezhukkupuratti is a tasty stir fry. Koorka is also known as Chinese potato which is a popular tubar in Kerala. Though it is similar in shape to small potatoes and koorka can be hairy and it has got a unique taste, quite different from conventional potatoes. Its biological name is ‘coleus parvyflorus and also called plectranthus rotundifolus. The leaves of the plant are aromatic, but the tubers are neither fragrant nor flavorful. This can be prepared in most of the ways that potatoes can be prepared. In both India and Africa, a preparation of its boiled leaves is used as a treatment for dysentery.
Here, I am sharing a simple stir fry recipe that can be prepared with less ingredients and less time. Actually more time is needed in its cleaning process. It is quite easy to make this tasty stir fry when it is cleaned. So here goes the recipe of Koorka Mezhukkupuratti.
Try this recipe!!
- Koorka - 1/2 kg
- Mustard seeds - 1 tsp
- Turmeric powder - 1/4 tsp
- Salt to taste
- Shallots - 5 nos (crushed)
- Dry red chilly - 5 nos (crushed)
- Coconut oil - 3 tsp
- Curry leaves - 2 strings
- Water - 1 cup
Clean and wash koorka. Cut them into pieces. Pressure cook koorka along with salt, water and turmeric powder till one whistle.
Heat coconut oil in a pan, crackle mustard seeds. Add crushed shallots, crushed dry red chilly and curry leaves. Saute for 2 minutes.
Now add the cooked koorka and mix well.
The delicious koorka stir fry is ready. Serve as a side dish with rice.
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