Koorkka Mezhukkupuratty is a flavorful and wholesome Kerala-style stir-fry made with Koorkka (also known as Chinese Potato, Munduri, or Kachil) – a root vegetable found in Kerala and other parts of India. Koorkka has a distinct earthy flavor and a starchy texture, making it a perfect base for this savory dish. Typically available in tropical regions, Koorkka is highly prized in Kerala for its health benefits, including high fiber content and antioxidants.
What is Mezhukkupuratty?
In Kerala cuisine, “Mezhukkupuratty” refers to a dry, sautéed vegetable dish, usually prepared with a variety of vegetables. Koorkka Mezhukkupuratty is a simple yet flavorful dish made with minimal ingredients. Traditionally prepared using a clay pot, this cooking method enhances the dish with a unique smoky flavor. It is best enjoyed with rice or as a side dish in a traditional Kerala feast.
This recipe is loved for its simplicity, ease of preparation, and nutritional benefits. As a homemaker, you will find this dish a perfect addition to your weekly meal plan. It can be made in less than 30 minutes and is a crowd-pleaser.
Ingredients for Koorkka Mezhukkupuratty
- Koorkka (Chinese potato) – 500 grams
- Coconut oil – 2 tablespoons (preferred for authentic taste)
- Mustard seeds – 1 teaspoon
- Curry leaves – 2 sprigs
- Garlic cloves – 2 to 4 (finely crushed or chopped)
- Dry red chilies – 2 (broken into halves)
- Turmeric powder – 1/2 teaspoon
- Chili powder – 1 teaspoon
- Salt – to taste
- Water – as required for cooking
- Shallots – 5 to 6 (sliced thinly, optional, for extra flavor)
Method of Preparation
Step 1: Preparing the Koorkka
- Cleaning the Koorkka: Wash the Koorkka thoroughly under running water to remove any dirt or debris. Peel the tuber using a knife and cut it into small cubes or round slices, ensuring uniform size for even cooking.
- Soaking: After chopping, soak the Koorkka in water for 5 to 10 minutes to reduce stickiness, which helps in better cooking.
Step 2: Cooking the Koorkka
- Boiling the Koorkka: In a pressure cooker, add the chopped Koorkka along with water and a pinch of salt. Cook for 1-2 whistles on medium heat or boil it in a regular pan until tender but not mushy. Drain excess water and set aside.
- Optional Step for Extra Flavor: Sauté the cooked Koorkka in a little coconut oil for a few minutes before proceeding. This enhances the flavor and adds a slight crispiness to the exterior.
Step 3: Preparing the Tempering (Mezhukkupuratty Base)
- Heating the Oil: In a large pan, heat 2 tablespoons of coconut oil. Once hot, add mustard seeds and allow them to splutter.
- Adding Aromatics: Add curry leaves, finely crushed garlic, chopped shallots, and broken dry red chilies. Sauté until the garlic turns golden brown and releases a fragrant aroma.
- Spices: Add turmeric powder and chili powder. Stir well and cook for about 30 seconds to allow the spices to bloom.
Step 4: Combining Koorkka with Tempering
- Adding Koorkka: Add the cooked Koorkka to the pan and mix well to coat it evenly with the tempering mixture.
- Cooking the Mixture: Cook on medium heat for about 5-7 minutes, stirring occasionally. Adjust salt as needed.
- Final Stir-Fry: For a crispy texture, stir-fry for a few more minutes until slightly browned.
Step 5: Garnishing and Serving
- Garnishing: Once the dish has dried up with no excess moisture, remove it from the heat. Optionally, garnish with fresh grated coconut or a sprinkle of pepper powder.
- Serving: Serve hot with steamed rice or as a side dish with Kerala curry or sambhar.
Koorkka Mezhukkupuratty is a fantastic dish that highlights the unique flavors of the Koorkka tuber. The stir-fry method, combined with aromatic tempering of mustard seeds, curry leaves, garlic, and spices, results in a delightful dish perfect for any meal. It’s not only delicious but also packed with nutrients, making it a healthy choice for your family.
Whether you are looking to add a new recipe to your Kerala-style meals or simply want to enjoy a nutritious and tasty vegetable dish, Koorkka Mezhukkupuratty is an excellent choice. With its simple preparation and easy-to-find ingredients, this dish is bound to be a favorite at the dining table.
Tips for a Perfect Koorkka Mezhukkupuratty
- Coconut Oil: Always use coconut oil for an authentic taste. If unavailable, vegetable or sunflower oil can be used, but the taste may differ.
- Texture of Koorkka: Cook until tender but not mushy to retain texture.
- Spice Variations: Adjust chili powder to control spice levels.
- Crispier Koorkka: Shallow fry Koorkka cubes in coconut oil before adding to tempering for a crunchy texture.
- Grated Coconut: Optional but enhances flavor. Lightly roast before adding for more depth.
- Storage: Best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water before serving.
By following these steps and tips, you can create a delicious and satisfying Koorkka Mezhukkupuratty for your family. Enjoy experimenting with variations and make it your own!
