Sunday, July 17, 2016

Posted by Mala at 1:30:00 AM No comments
This Koorkankizhangu fry  is a great delicacy. It has a distinctive aroma and flavour, which are still enhanced because of coconut oil used to roast them. These are called Chinese Potatoes.
In the olden days, cleaning these were a big ordeal. They used to soak them in water for a long time, put them in between two gunny bags and rub vigorously, then their skins will fall off.
Nowadays....who has the time for all that?
I just pressure cook them,  like how we cook small potatoes, peel of the skins...rather scrape them off...and cook.
But, we must really really wash them has lots and lots of mud particles sticking to, the best way is to soak them in water for 1-2 hours, wash, pour down the water, then again soak ........keep repeating the process till all the mud vanishes. If we press with our thumb and rub them, little bit of the skin will go off.


Koorkankizhangu / Chinese Potatoes - 16-18
Coconut oil - 2 -3 tsps
Hing powder - 1/4 tsp
Mustard seeds - 3/4 tsp
Broken red chillies - 2-3
Curry leaves
Salt to taste

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: Soaking : 2 hours; Cleaning: 10 mts; Cooking time: 15 mts

Serves 2

The soaked, cleaned, thoroughly washed Chinese potatoes, pressure cooked, and let aside to cool down

Skins scraped off, with a peeler

Chop them into cubes

In a pan, heat coconut oil, add hing powder, mustard seeds and red chillies

Add the cubed Koorkankizhangu pieces and curry leaves. Add salt to taste

Keep on slow flames, roast them to a light golden colour.

Serve hot with rice & any Kuzhambu or rasam of your choice...

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