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 well...it has lots and lots of mud particles sticking to it...so, 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.
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 well...it has lots and lots of mud particles sticking to it...so, 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.
Ingredients
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...
This post first appeared in www.malpatskitchen.com
Categories: South Indian Curries
0 comments:
Post a Comment
Note: Only a member of this blog may post a comment.