Koorka kizhangu kuzhambu / Chinese potato curry

Chinese potato curry, Koorka kizhangu kuzhambu,a delicious tiny root, coconut and spice based curry to go on top of rice

How awesome do you think receiving an exclusive recipe in your msg box is. …cool right!
When bloggers conduct events they ask for readers feedback to reach out to them more effectively. Some years back Anusha Praveen from Tomato blues had an event and she had asked what posts readers want more there. I often scramble when I have to make curries for rice so I put my request for more of it.Well, that happened long back… fast forward… recently she had put a pic of of her lunch. I requested her to give the recipe of this yummy looking curry and she responded immediately with a message inspite of having a little kiddo to take care of. Now how sweet is that ! to get a personal recipe and that too with koorka which happens to be our favorite.You do not often come across curries with these tiny potatoes ,we always make stir fries how about u? Oh if you have never tried these roots they are to die for! Hmm… cleaning is a bit tedious process but u don’t need a lot here just a few will do to make this kuzhambu if u can get frozen it works fine.

I have made slight changes to suit my herd’s tastes but I have given the original recipe in the note.You have a choice to make with coconut or without it. I have made the kuzhambu several times now as u can see from the pics. :))

Spicy koorka kuzhambu is served with beetroot pachadi , long beans stir fry , pappadam along with rice.

 

Ingredients for Koorka kizhangu kuzhambu / Chinese potato curry :

Koorka / Chinese potato – 15 roots
Tamarind – a gooseberry size ball (Soak in 1/2 glass water and extract juice)
Shallots/ small onion – 10
Garlic- 6 flakes
Coconut grated – 2 tbsp (ground to paste)
Coriander – 2 tsp
Sambar powder – 1 tsp
Mustard seeds – 1/2 tsp
Fenugreek seeds -1/2tsp
Urad dal -1/2 tsp
Asafortida – a pinch
Curry leaves few 
Sesame oil- 2 tbsp+

Method :
1.Wash, soak koorka for half an hour peel skin and wash again thoroughly then cook it to 3/4 th (pressure cook recommended). I have used cooked frozen koorka. 
2.Heat sesame oil then add the shallots and garlic and saute until golden brown. Add koorka and saute until slightly crisp and brown. Add tamarind water and simmer till raw smell goes off add coriander powder ,sambar powder mix well bring it to rolling boil reduce and add the ground coconut simmer again for 10 minutes.Remove from flame.
3.Heat sesame oil and add mustard seeds when it crackles add urad dal and fenugreek seeds when both turns brown add asafoetida and curry leaves switch off flame pour on top of the curry keep it closed until served.

Note : The original recipe uses 1 tbsp – jaggery,rice flour – 1.5 tsp to be added tobe added towards the end and boil for 30 seconds to thicken and fennel seeds while doing the tadka. I have omitted that part and gone for ground coconut as a replacement here.

Served spicy koorka kuzhambu along with rice,dal , pachadi, stirfry , chutney and papadam