Koorkai / koorkankizhangu mezhukkupiratti :-
Koorkai / Koorkankizhangu / Siru Kizhangu / Chinese potato / country potato :- is a very tasty seasonal root vegetable which is rich in calcium, iron and other essential vitamins. Palakkad district (kerala) is famous for cultivating this vegetable.
If you have a kerala / Tamil store in your area, you can look for it during inter season i.e. between December and March.
The peeled one will look like this :-
This is used in traditional kootu preparation and in dry dish preparation called mezhukkupiratti / mezhukuvarati / mezhukku puratti (this requires little more oil)
Cleaning this vegetable is a little messy procedure as you have to get your hands dirty. Traditionally at our house it is washed and then rubbed on a rough stone or floor to peel the skin. At home you can also use a peeler. "The amount of labour put in adds to the taste of the dish" is a saying but you need not trouble yourself anymore in cleaing it. Here is an easy tip to peeal this vegeable quickly
Let us get on to the mezhukkupiratti preparation :-
- Koorkai Kizhangu - 250 gm
- Coconut oil - 3 tbsp
- Mustard seeds - 1 tsp
- Turmeric powder - 1/4 tsp
- Red chilli powder - 1/4 tsp
- Salt to taste
- Curry leaves - 1 sprig
- Wash it thoroughly to get rid of the mud and then rub it on a rough surface or peel using a peeler. Drop them in water after peeling otherwise it may turn dark.
- Dice them into small pieces and immerse in water
- Your hands may get stained like how it leaves a dark patch in your palm but apply oil and rub little salt to get rid of that stain.
- Heat a wok, add oil (traditional dish use coconut oil. You can use olive / sunflower oil too)
- Add mustard seeds. When they splutter add curry leaves. Then add the chopped koorkais
- Add Turmeric powder, red chilli powder and salt to taste
- mix well
- Cover and cook while stirring in between till they turn tender and gets roasted nicely.
- Delicious and aromatic koorkai mezhukkupiratti is ready to go with rice dishes. It tastes best with morkootan / morkozhambu and curd rice.