Koorka Meshukupurati / Chinese Potato Meshukupurati Kerala Style is a spicy and tasty recipe. Koorka Meshukupurati, the aromatic, a speacial earthy flavor is hard to resist. Please try it....With regards...........
RECIPE AT A GLANCE:
Prep Time...........................20 min
Cook Time..........................25 min
Total Time.........................45 min
Course.................................Side Dish
Serves..................................4
Recipe Type.........................Veg
Difficult................................Easy
INGREDIENTS:
* Koorka / Chinese potato.........................................1/2 kg
* Ginger, finely chopped............................................1 tsp
* Crushed Garlic.........................................................2 tbsp
* Crushed Shallots......................................................10 nos
* Crushed dry red chilli..............................................10 nos
* Turmeric powder.....................................................1/4 tsp
* Mustard seeds ( Optional )......................................1/2 tsp
* Coconut oil..............................................................4 tbsp
* Curry leaves............................................................2 sprigs
* Salt to taste.
DIRECTIONS:
1. Remove the skin of Koorka / Chinese potato.
2. Wash it and cut it into lengthwise.
3. Heat a pan with oil, Add mustard seeds, when it crackle, Add crushed garlic, finely chopped ginger saute it for 10 seconds, Add crushed red dry chilli, crushed shallots, turmeric powder and curry leaves. Saute it for a minute or stir it till turns light brown.
4. Now add Koorka / Chinese potato, add little salt, stir well and close the pan with a lid and allow to cook in a low flame for 20 to 25 minutes. If there is sufficient oil no need to add water otherwise add 1/4 glass water.
5. Serve it with rice.
TIPS:
* For removing the skin of Koorka, put it in a thick cloth or jute bag and beat it on the hard floor till the skin peels off and use a knife to scrape off the remaining skin from it. Then cut into small pieces or lengthwise.
* You can add 1/4 of a coconut thinly sliced small pieces along with the crushed shallots and crushed red chilli for a different taste.
Recipe Source................................................Suja
Tested By Jayaprakasan C Edathil for the jpcedathil.blogspot.in
( FEED BACKS WILL BE HIGHLY APPRECIATE)
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| KOORKA MESHUKUPURATI |
RECIPE AT A GLANCE:
Prep Time...........................20 min
Cook Time..........................25 min
Total Time.........................45 min
Course.................................Side Dish
Serves..................................4
Recipe Type.........................Veg
Difficult................................Easy
INGREDIENTS:
* Koorka / Chinese potato.........................................1/2 kg
* Ginger, finely chopped............................................1 tsp
* Crushed Garlic.........................................................2 tbsp
* Crushed Shallots......................................................10 nos
* Crushed dry red chilli..............................................10 nos
* Turmeric powder.....................................................1/4 tsp
* Mustard seeds ( Optional )......................................1/2 tsp
* Coconut oil..............................................................4 tbsp
* Curry leaves............................................................2 sprigs
* Salt to taste.
DIRECTIONS:
1. Remove the skin of Koorka / Chinese potato.
2. Wash it and cut it into lengthwise.
3. Heat a pan with oil, Add mustard seeds, when it crackle, Add crushed garlic, finely chopped ginger saute it for 10 seconds, Add crushed red dry chilli, crushed shallots, turmeric powder and curry leaves. Saute it for a minute or stir it till turns light brown.
4. Now add Koorka / Chinese potato, add little salt, stir well and close the pan with a lid and allow to cook in a low flame for 20 to 25 minutes. If there is sufficient oil no need to add water otherwise add 1/4 glass water.
5. Serve it with rice.
TIPS:
* For removing the skin of Koorka, put it in a thick cloth or jute bag and beat it on the hard floor till the skin peels off and use a knife to scrape off the remaining skin from it. Then cut into small pieces or lengthwise.
* You can add 1/4 of a coconut thinly sliced small pieces along with the crushed shallots and crushed red chilli for a different taste.
Recipe Source................................................Suja
Tested By Jayaprakasan C Edathil for the jpcedathil.blogspot.in
( FEED BACKS WILL BE HIGHLY APPRECIATE)
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