Koorka Masal Curry ~ Chinese Potato Pepper Curry
Koorka Masal Curry is typical kerala dish with the Chinese potato (Known as koorka in Malayalam). Pepper flavored dish suitable for steamed rice and also for idli/dosas. Koorka is often used only for porial/upperi/stir fry.
It is cooked with payaru or made as mezhukkupuratti (kerala style stir fry). This time I tried making curry with it with pepper flavored and it was so good that i wanted to share with you.
Koorka Masal Curry Pictorial Directions:
- Peel the koorka and wash it well. pressure cook with salt, turmeric powder and chilly powder to 2- 3 whistles.
- To saute and grind: Heat oil, drop in cumin seeds, coriander seeds, peppercorns, cinnamon, clove, shallots, green chilly and coconut. if using grated coconut add it at last after shallots turn brown.
- Once coconut pieces turn slightly brown, switch off and add curry masal powder. This can be replaced with sambar powder or just chilly powder. But taste will differ.Cool and grind to fine paste.
- Heat oil, splutter mustard seeds, crackle cumin seeds. saute chopped onions and chopped ginger until onions are brown. put in chopped tomatoes and saute until mushy.
- Curry leaves are also added along and sauteed.
- Pour the ground masala and cooked vegetable. Add salt, pepper powder and curry masal powder to adjust to your spice level. pour water and pressure cook to 1-2 whistles.
Koorka Masal Curry Recipe:
Koorka Masal Curry
Servings: 4 Servings
Ingredients
To Pressure cook
- 1 cup chinese potato/koorka
- 1/2 tsp turmeric powder
- 1/2 tsp chilly powder
To Saute and Grind
- 1/4 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 inch cinnamon stick
- 1 no clove
- 1/4 cup shallots
- 1 no green chilly
- 1/2 tsp peppercorns
- 2 tbsp coconut
- 1 1/4 tbsp Curry Masal powder
To Make curry
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1 large onion chopped finely
- 1 inch ginger chopped finely
- 1 large tomato finely chopped
- 1 spring curry leaves
- 1/4 tsp pepper powder
Instructions
- Peel the koorka/Chinese potato and wash it well. pressure cook with salt, turmeric powder and chilly powder to 2- 3 whistles.
- To saute and grind: Heat oil, drop in cumin seeds, coriander seeds, peppercorns,cinnamon, clove, shallots, green chilly and coconut. if using grated coconut add it at last after shallots turn brown.
- Once coconut pieces turn slightly brown, switch off and add curry masal powder. This can be replaced with sambar powder or just chilly powder. But taste will differ. Cool and grind to fine paste.
- Heat oil, splutter mustard seeds, crackle cumin seeds. saute chopped onions and chopped ginger until onions are brown. Add chopped tomatoes and saute until mushy. Curry leaves are also added along and sauteed.
- Pour the ground masala and cooked vegetable (along with water used for cooking it). Add salt, pepper powder and curry masal powder to adjust to your spice level. Add water and pressure cook to 1-2 whistles.
