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Koorka varutharachathu

Koorka varutharachathu
Cook Time25 mins
Total Time25 mins
Course: Side Dish
Cuisine: Kerala cuisine
Servings: 4 servings
Author: Jinoo Jayakrishnan
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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


  • 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