Koorka curry recipe
Kerala koorka masala curry recipe
Servings: 4 servings
Pin Recipe
Ingredients
to cook koorka
- 1.5 cups koorka/chinese potato - cleaned and deskinned
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 1.5 cups water
to roast and grind
- 1.5 tbsp oil
- 3 cloves garlic
- 1 sprig curry leaves
- 1/2 cup small onions
- 1/2 tsp fennel seeds
- 1 tsp peppercorns
- 3 tbsp grated coconut
- 2 tsp coriander powder
- 1 tsp chilli powder
for the curry
- salt to taste
- 1 cup thin coconut milk
to temper
- 1 tsp coconut oil
- 1/2 tsp mustard seeds
- 4 cloves garlic - sliced
- 6 no small onions - sliced
- 1 sprig curry leaves
- salt for frying
Instructions
- Clean the chinese potato, wash well and pressure cook with salt, turmeric powder and chilli powder. add just enough water and pressure cook to 2-3 whistles.
- Open and keep aside.
- heat oil in a pan and add garlic, curry leaves and small onions to it.
- fry till brown, take it to a blender. let it cool. in the same pan, fennel seeds, peppercorns, grated coconut and fry till reddish.
- furthermore add coriander powder and chilli powder. fry for a minute.
- take it to the same blender along with roasted onions and grind them to a fine paste.
- add the paste again to the pan, cooked koorka/chinese potato along with the water. add more water if needed.
- adjust salt to taste, close and cook the pan for 10 minutes.
- open and add thin coconut milk. mix well
- while it boils, prepare the tempering. heat coconut oil and crackle mustard seeds, sliced garlic, sliced small onions, curry leaves and salt for frying.
- fry until reddish and add it to the curry again. mix well.