Koorka Curry is a well-known and conventional curry recipe from Kerala. South Indian would not want to clarify the style of kurka. Kurka, also referred to as Chinese language potato, is a seasonal root vegetable. You’ll turn out to be an enormous fan of this curry dish due to its distinctive fragrant style. This recipe has the reward of providing you with a nostalgic style that can not be changed by any trendy delicacies.

In Kerala, a stir fry variation of this dish can be made. Kurka curry is comprised of grated coconut. No particular components are required to make this dish. The difficult a part of making kurka dishes is just cleansing the kurka, however once you style this dish you’ll overlook the hassle it took to scrub it.


for the spice paste

1. 4 to five small onions or pearl onions or Madras onions

2. 3 medium garlic cloves

3. 10 black pepper (entire pepper)

4. 1 inch cinnamon (cinnamon)

5. 1 to 2 dry pink chilies (dry pink chilies)

6. tsp coriander seeds

7. 2 to three tbsp water or as required

Different Elements for Kurka Curry

1. 2 tbsp coconut oil

2. cup chopped or chopped onions or shallots or pearl onions

3. 8 to 10 curry leaves

4. 1 inexperienced chili – chira

5. tsp turmeric powder

6. 250 grams Kurka (Chinese language potato) – peeled, washed and chopped

7. 1 cup diluted coconut milk or water as wanted

8. Salt as required

9. 1 cup coconut milk (thickened)

10. 2 tbsp chopped coriander leaves

Course of to make Kurka Curry:

cleansing hook

1. Take 250 grams of Kurka.

2. Wash them completely below working water to take away slime, then peel

3. After eradicating the peel, wash them once more with water and minimize them

4. Then hold them immersed in water, in order that they don’t flip black

Kurka Curry / Pinterest.com

Making Spice Paste for Kurka Curry

1. In a small grinder jar, add onion or pearl onion, garlic, black pepper, cinnamon, dried pink chilli and coriander seeds.

2. Then add 2 to three tablespoons of water and grind to make a easy paste and hold this spice paste apart.

making kurka curry

1. Warmth 2 tbsp coconut oil in a 2 liter stress cooker and add chopped or chopped onions (or small onions or pearl onions).

2. After this add curry leaves and inexperienced chilies (slits)

3. Combine properly and begin frying the onion on low to medium flame until it turns into clear

4. Then add tsp turmeric powder and blend properly

5. Add masala paste and blend once more

6. Fry the masala until oil begins leaving the edges of the masala

7. Now drain all of the water and add solely the chopped kurka

8. Combine and fry for a minute

9. Add 1 cup diluted coconut milk and blend properly

10. Add salt to style and blend

11. Strain prepare dinner on medium flame for two to three whistles or for five minutes

12. When the stress cools down by itself, open the lid

13. Add 1 cup condensed coconut milk and blend properly

14. Place the stress cooker on the range on low flame and boil the kurka curry for 3 to 4 minutes and hold stirring it in between.

15. Change off the fuel and add 2 tbsp inexperienced coriander

16. Serve Kerala Type Kurka Curry with Rice or Kerala Parathas or Poori

Moreover being scrumptious, kurka is wealthy in calcium, iron and useful nutritional vitamins which are important for human well being. Kurka remains to be thought of a scrumptious dish for the poor.

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