Koorka curry recipe with step by step pics. Spicy and delicious Kerala style curry made with koorka. Kurka or koorka are called as Chinese potatoes in english. according to wikipedia they are also known as native potato or country potato in africa.
What is Koorka
Koorka is a tuber but tastes very different than potatoes. its has a rustic and distinct flavor. So in this curry the flavor of kurka is felt and blends nicely with the taste of coconut milk and spices. Another recipe I make with them is this Koorka fry recipe. I started making this koorka masala after adapting it from a cook book. It became a favorite at home and whenever I am able to get koorka, I make this curry with these earthy tubers.
Koorka does not have any sliminess like yam or arbi (colocasia roots) nor does your hand itch when you peel them. Also it has a firm texture when cooked.
Cleaning koorka does take time. in Kerala, my late grandmother used to place them in a gunny bag and pound them in the courtyard. As a result the peels would come easily. I do not have a luxury of a courtyard and if I pound them on the floor, the neighbor downstairs will knock at my door.
So I always peel the skin with a peeler or knife and then thoroughly rinse them. sometimes there is a lot of mud covering koorka. So you have to really rinse well and scrape off the mud. When peeling do apply some oil on your hands as the hands do get stained.
If you do not have kurka, then you can also make this curry with just potatoes or mix vegetables or white button mushrooms. I have pressure cooked and made the curry in one pot to save time. You can cook the kurka curry in a pan too.
Serve koorka masala with steamed rice, idiyappam or Kerala parotta or pooris.
If you are looking for more recipes from Kerala cuisine then do check:
Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
for masala paste
- 4 to 5 shallots or pearl onions or madras onions
- 3 medium garlic cloves
- 10 black pepper (sabut kali mirch)
- 1 inch cinnamon (dalchini)
- 1 to 2 dry red chilies (sukhi lal mirch)
- ½ teaspoon coriander seeds
- 2 to 3 tablespoons water or as required
other ingredients for koorka curry
- 2 tablespoons coconut oil
- ¼ cup sliced or chopped onions or shallots or pearl onions
- 8 to 10 curry leaves
- 1 green chilli - slit
- ¼ teaspoon turmeric powder
- 250 grams koorka (chinese potatoes or kurka) - peeled, rinsed and chopped
- 1 cup thin coconut milk or water as required
- salt as required
- 1 cup Coconut Milk (Thick)
- 2 tablespoons chopped coriander leaves
- Take 250 grams koorka (chinese potatoes or kurka).
- Rinse them thoroughly in running water to remove the mud. Then peel them. After peeling, again rinse them very well in water. Chop them.
- Then keep them immersed in water, so that they do not darken. Keep aside.
making masala paste for koorka curry
- In a small grinder jar. Add shallots or pearl onions, garlic, black peppers, cinnamon, dry red chilies and coriander seeds.
- Then add 2 to 3 tablespoons water and grind to a smooth paste. Keep this masala paste aside.
making koorka curry
- Heat 2 tablespoons coconut oil in a 2 litre pressure cooker. Add sliced or chopped onions (or shallots or pearl onions).
- Next add curry leaves and green chilli (slit).
- Mix well and begin to sauté onions on a low to medium flame till they turn translucent.
- Then add ¼ teaspoon turmeric powder and mix well.
- Add the masala paste and mix again.
- Sauté masala till you see oil releasing from the sides of the masala.
- Now drain all the water and only add the chopped koorka.
- Mix and sauté for a minute.
- Add 1 cup thin coconut milk. If you do not have thin coconut milk, then add 1 cup water. mix well.
- Season with salt as per taste and mix.
- Pressure cook for 2 to 3 whistles on medium flame or for 5 minutes.
- When pressure settles down on its own, open the lid.
- Add 1 cup thick coconut milk. mix very well.
- Keep the pressure cooker on stove top on a low flame and simmer koorka curry for 3 to 4 minutes. Stir at intervals.
- Switch off the flame and add 2 tablespoons coriander leaves. Mix well.
- Serve kerala style koorka curry with steamed rice or kerala parotta or nool puttu or pooris.
Nutrition Info (Approximate values)
How to make koorka curry recipe
A) cleaning koorka
1. Take 250 grams koorka (Chinese potatoes).
2. Rinse them thoroughly in running water to remove the mud. Then peel them. After peeling, again rinse them very well in water. Then chop them. After chopping also you can rinse them.
3. then keep the chopped koorka immersed in water, so that they do not darken. Keep aside.
Making masala paste for koorka curry
4. Add 4 to 5 shallots or pearl onions (sliced) and 3 garlic cloves (roughly chopped) in a small grinder jar. If using onions, then you can add ¼ cup chopped onions.
5. Then add 10 black peppers, 1 inch cinnamon, 1 to 2 dry red chilies and ½ teaspoon coriander seeds. 2 dry red chilies make the curry spicy. For less spiciness add 1 red chili. Also use chilies like Kashmiri or byadagi which are low in heat and pungency.
6. Add 2 to 3 tablespoons water and grind to a smooth paste. Keep this masala paste aside.
Making koorka curry
7. Heat 2 tablespoons coconut oil in a 2 litre pressure cooker. Add ¼ cup sliced or chopped onions or shallots or pearl onions.
8. Next add 8 to 10 curry leaves and 1 green chilli (slit).
9. Mix well and begin to sauté onions on a low to medium flame.
10. Sauté till the onions turn translucent. Keep the flame to a low.
11. Now add ¼ teaspoon turmeric powder.
12. Mix well.
13. Add the masala paste.
14. Mix again. begin to sauté masala paste on a low flame.
15. Sauté till you see oil releasing from the sides of the masala.
16. now drain all the water and only add the chopped koorka.
17. Mix and sauté for a minute.
18. Add 1 cup thin coconut milk. If you do not have thin coconut milk, then add 1 cup water. For a medium thick gravy, you can add ¾ cup thin coconut milk or water.
19. Mix well.
20. Season with salt as per taste.
21. Pressure cook for 2 to 3 whistles on medium flame or for 5 minutes.
22. When pressure settles down on its own, open the lid.
23. Add 1 cup thick coconut milk.
24. Mix very well.
25. Keep the cooker on stove top on a low flame and simmer koorka curry for 3 to 4 minutes. Stir at intervals.
26. Switch off the flame and add 2 tablespoons coriander leaves. Mix well.
27. Serve Kerala style koorka masala curry with steamed rice, Kerala parotta or nool puttu or poori.