Koorka fry, Siru kizhangu fry with simple ingredients. Koorka is also known as Chinese potato.
I once accidentally bought koorka thinking that it is seppan kizhangu. Cooked the same way and wondered why it was different. Later have seen in the internet that it’s a type of kizhangu. Mostly I notice it during Dec- Jan as I look out veggies for 7 kari kootu.
Later once my co-sis also told, about this. She said she loves it a lot and just drools while describing to it. After that, I became curious from the way I read in Laxmi’s Instagram post. The first time I tried, it was more bland and with too much of earthy smell. I did not season it perfectly.
So I wanted to try one more time when I saw these in Mustafa during our latest visit after a long time. This time, I adapted the method from Laxmi. Since the koorka have a lot of mud/ dirt in the skin unlike other kizhangu, I just peeled the skin first before cooking it.
The skin comes off easily, not like seppankizhangu’s skin which is hard. So you can scrap it off with less effort. But, because of the small size and not so uniform shape, it’s time consuming. I watch TV and peel off to distract myself.
If you are new to koorka (siru kizhangu) like me, let me describe the taste and flavor to you. Some how I could relate it to boiled peanuts. The earthy smell may be. It is very bland, so you have to season it well with salt and spices. I love it’s texture, it is not easily mashed unlike seppankizhangu or pidi karnai kizhangu.
Siru Kizhangu Poriyal Summary
Firstly, get rid of the excess mud by putting it inside a bag and loosening it by smashing/ rubbing well. Now wash 2-3 times in tap water to clean it. Scrap the skin using paring knife and keep immersed in water. Cut into bite sized pieces. Pressure cook it with enough water, salt and turmeric. Temper with generous coconut oil and roast it until crisp, golden. Furthermore, add spice powder finally and roast for two minutes.
VARIATIONS
Instead of using red chilli powder, use sambar powder. You can adapt which ever way you want, like how you do your regular potato roast and make it as well. There is also a mezhukkupuratti way, which I am going to try in future as it sounds so flavorful.
STORAGE/ SHELF LIFE
It’s best to eat it fresh and hot. Stays good through out the day at room temperature. However, if you have leftovers, you can refrigerate and consume next day by roasting again.
Is video more your thing?
Here’s a quick video on how to prepare Koorka fry
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Koorka fry, Siru kizhangu poriyal
Ingredients
- 1 & ½ cup Kooka Siru kizhangu
- 1 tsp Chilli powder
- ¼ tsp Turmeric
- Salt as needed
To temper
- 2 tbsp Coconut oil
- ¼ tsp Mustard
- 1 tsp Urad dal
- ⅛ tsp Asafoetida
- 1 sprig Curry leaves
Instructions
- Take koorka in a bag and rub it well to loosen the soil.
- Wash 3-4 times in tap water.
- Using a paring knife scrap the skin.
- Keep immersed in water and wash once done. Cut into two or four.
- Pressure cook with enough salt, 2 cups water and turmeric. Just one whistle.
- Once done, drain from water.
- Heat a pan with oil. Temper with mustard, urad dal, asafoetida and curry leaves.
- Roast for 8-10 mins in medium flame, stirring every 3 mins or so to make it golden and crisp.
- Add red chilli powder and roast for 2 more mins in low flame.
- Switch off the flame. Koorka fry ready.
Video
Notes
- Salt the koorka generously while pressure cooking as it would taste bland otherwise.
Koorka fry method:
- Take koorka in a bag and rub it well to loosen the soil.
- Wash 3-4 times in tap water.
- Using a paring knife scrap the skin. Keep immersed in water and wash once done. Cut into two or four.
- Pressure cook with enough salt, 2 cups water and turmeric. Just one whistle. Once done, drain from water.
- Heat a pan with oil. Temper with mustard, urad dal, asafoetida and curry leaves.
- Roast for 8-10 mins in medium flame, stirring every 3 mins or so to make it golden and crisp.
- Add red chilli powder and roast for 2 more mins in low flame. Switch off the flame. Koorka fry ready.
Serve with rasam or sambar rice.
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