Koorka varutharachathu – Kerala nadan koorka curry – Chinese potato curry
Koorka varutharachathu – Kerala nadan koorka curry recipe with step by step pictorial and video recipe. Chinese potato curry Kerala style video recipe.
How to make Koorka Varutharacha Curry – Chinese Potatoes Cooked in a roasted coconut curry Kerala style with step by step video and pictorial description.
Koorka Masal curry is an other variation and a very common dish which we make at home often with Chinese potato.
Koorka varutharachathu video recipe
Kerala nadan koorka curry recipe
Koorka varutharachathu
Ingredients
To cook Chinese potato/koorka
- 13 nos chinese potato/koorka
- 1/4 tsp turmeric powder
- 1/4 tsp chilli powder
- 1/4 tsp salt
To roast and grind
- 1 tbsp coconut oil
- 1 cup grated coconut
- 1/8 tsp turmeric powder
- 3/4 tsp chilli powder
- 1 tsp coriander powder
For curry
- 1 tbsp coconut oil
For seasoning
- 2 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 spring curry leaves
- 2 no red chilli broken
- 10 no shallots chopped
- a pinch salt
- a pinch asafoetida
- 1/8 tsp chilli powder
Instructions
- Take a bowl and add enough water for the Chinese potato to get cooked. Clean the koorka/chinese potato, deskin and add it to the water.
- To this, add turmeric powder, chilly powder,salt and Let it boil and the koorka has to be cooked completely.
- Strain and keep it aside
- Now, Take a pan and heat coconut oil in it. Put the fresh grated coconut into the pan. Fry the coconut in medium heat until it is reddish brown in color.
- Add the turmeric powder, red chilly powder, coriander powder to the coconut mixture. Mix well and put off. Cool down completely and grind to a smooth paste adding very little water.
- Again heat coconut oil in a pan. To this, pour in the ground coconut masala. Close and cook in medium heat for approximately five minutes or until raw smell goes off.
- Add the cooked Chinese potato/koorka into the curry. Add 1 cup water to the curry to bring it to the curry consistency, Close and cook again for five more minutes so that the masala gets blended with the Chinese potato. Mix well
- For the seasoning: Heat coconut oil in a pan, Crackle mustard seeds, cumin seeds, curry leaves, red chilli and shallots chopped. Add salt a pinch for the onions to get fried
- Add asafoetida a pinch. Fry for half a minute until shallots are brown
- Sprinkle little chilli powder to this. It is added to bring in color to the curry. Mix well and put off.
- Add the seasoning to the curry. Mix well and Serve hot with rice
Kerala nadan koorka curry – Chinese potato curry – Pictorial description:
- Take a bowl and add enough water for the Chinese potato to get cooked. Clean the koorka/chinese potato, deskin and add it to the water.
- To this, add turmeric powder. Any vegetable when used for cooking, it is very essential in Indian cooking to add turmeric powder due to its medicinal antiseptic property
- Furthermore, add chilly powder to taste. It is added when cooking so that the chinese potato/koorka does not taste bland.
- Add salt enough for the vegetable
- Let it boil and the koorka has to be cooked completely. Check by pricking with knife or fork. If it is soft, Then the vegetable is done. Do not overcook as we have to boil it along with the curry. If overcooked, then the koorka will get mushy and mix with curry which we don’t want to happen.
- Strain and keep it aside
- Now, Take a pan and heat coconut oil in it.
- Put the fresh grated coconut into the pan
- Fry the coconut in medium heat until it is reddish brown in color.
- Until the coconut looks like this
- Simmer/ reduce the flame to low and add the spice powders. First add the turmeric powder
- Further add the red chilly powder.
- Lastly, add coriander powder to the coconut mixture
- Mix well and put off. Cool down completely and grin to a smooth paste adding very little water.
- Again heat coconut oil in a pan
- To this, pour in the ground coconut masala
- Close and cook in medium heat for approximately five minutes or until raw smell goes off. If water is less, then add little water to make sure it does get burnt.
- Add the cooked Chinese potato/koorka into the curry
- Add 1 cup water to the curry to bring it to the curry consistency,
- Close and cook again for five more minutes so that the masala gets blended with the Chinese potato.
- Mix well
- For the seasoning: Heat coconut oil in a pan
- Crackle mustard seeds
- Add cumin seeds when mustard seeds crackle
- Add curry leaves, red chilli and shallots chopped
- Add salt a pinch for the onions to get fried
- Add asafoetida a pinch
- Fry for half a minute until shallots are brown
- Sprinkle little chilli powder to this. It is added to bring in color to the curry. Adding chilli powder is optional
- Mix well and put off.
- Add the seasoning to the curry
- Mix well
- Serve hot with rice