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5
from 1 vote
Koorka Curry
Spicy and delicious Kerala style curry made with koorka. Kurka or koorka are called as Chinese potatoes in english.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Kerala, South Indian
Servings:
4
Calories:
267
kcal
Author:
Dassana Amit
Ingredients
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
Instructions
cleaning koorka
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
Calories:
267
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
23
g
|
Saturated Fat:
20
g
|
Sodium:
383
mg
|
Potassium:
304
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
149
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
23
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
57
mg
|
Vitamin E:
1
mg
|
Vitamin K:
5
µg
|
Calcium:
57
mg
|
Vitamin B9 (Folate):
256
µg
|
Iron:
3
mg
|
Magnesium:
41
mg
|
Phosphorus:
82
mg
|
Zinc:
1
mg