Koorkkai Upperi
Category
Sides
Cuisine
South Indian Meals
Koorkkai is called Siru Kizhangu in Tamizh and Chinese Potato in English. It is similar to potato in texture and cooking process, but far more earthier. It can be compared to those multi coloured fingerling potatoes you get abroad. Kerala koorkkai is smaller and greenish when you scrape off the skin. Tamizh Nadu one, I find, is brown and bigger and has a different taste. Both are tasty and am happy to find either of the varieties.
Ingredients
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Koorkkai / Siru Kizhangu / Chinese Potaoes
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Oil - I prefer using groundnut oil
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MK Sambar podi
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MK Turmeric powder
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MK Red chilli powder
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Salt
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Mustard seeds
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Urad dal
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Jeera
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Curry leaves
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Asafoetida
Directions
Soak the koorkkai for a few hours, scrub with a knife and clean. Pressure cook, drain and set aside. Alternatively, pressure cook like potatoes and peel. Cut into desired size and set aside.
Heat kadai. Add ground nut oil and temper with mustard seeds, urad dal, jeera, curry leaves and asafoetida.
Add the cooked koorkkai. Add MK spice powders - red chilli powder and sambar powder. Add salt to taste. Stir well on high flame for a few minutes. Lower the flame and let it slow roast for sometime.
Serve with rice and sambar (or rasam, or kuzhambu).
Recipe Note
This same process is what I do for more roasted veggie karis.
Koorkkai Upperi
Koorkai Upperi is an emotion for anyone from Kerala...