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4 from 1 vote

Koorka fry, Siru kizhangu poriyal

Koorka fry, Siru kizhangu fry with simple ingredients. Koorka is also known as Chinese potato. Qucik video, step by step photos.
Prep Time20 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 3


  • 1 & ½ cup Kooka Siru kizhangu
  • 1 teaspoon Chilli powder
  • ¼ teaspoon Turmeric
  • Salt as needed

To temper

  • 2 tablespoon Coconut oil
  • ¼ teaspoon Mustard
  • 1 teaspoon Urad dal
  • teaspoon Asafoetida
  • 1 sprig Curry leaves


  • 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.



  • Salt the koorka generously while pressure cooking as it would taste bland otherwise.