Feb 13, 2011

Sopur Kooka Gashi ( Chinese Potatoes Gashi )



Sopur Kooka Gashi ( Chinese Potatoes Gashi - Konakani cuisine of Cochin GSB )

Koorka ( also known as Chinese Potatoes, “Koorka / Sheema Kizhangu” in Malayalam and “Soppur Kooke” in Konkani ) is a popular tuber in Kerala. It was widely popular in the past, but lost its popularity and prime now a days. Though it is similar in shape to small potatoes ( though Koorka can be hairy), it has got a unique taste, quite different from conventional potatoes. Another reason for its loss of popularity may be the difficulty in removing the dirt / skin off Koorka – prior to cooking. I normally soak Koorka in water for 3-4 hrs prior to removing / cleaning this ( it will still take atleast 5/8 rinses after cleaning out the skin- to get a decent washed appearance).



Sopur kook available @ Ootty vegetable shop ( opp KFC and near Apollo Dental cliniq ), 12 th main road, 2 nd avenue, Anna Nagar, Chennai : )

Serves: 3 - 4

Ingredients

200 g ( net weight after cleaning ) sopur kook / koorka / Chinese potatoes, cut into cubes
1/2 ( 50 g ) cup tur dal
1 1/4 cup water
1/2 teaspoon turmeric powder
1/4 teaspoon oil
3/4 teaspoon salt ( or to taste )
1 kudam puli ( Kokum or darmbya sole - for sour taste )

For Coconut paste:

1 cup ( 75 - 100 g ) grated coconut
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoon water

Make a smooth and thick paste of above ingredients with water.

Method

For sopur kook:

Wash and clean sopur kook pieces, add 1 cup water and pressure cook for 3 whistles on high heat. Switch off the heat and allow to cool naturally.

For dal :

Boil tur dal in 1 1/4 cup water with oil and turmeric powder in pressure cooker for 15 minutes or till done / soft ( reduce the heat after 2 nd whistle and cook for 15 minutes ). Allow the cooker to naturally.

For Gashi:

In a wide bowl, mix cooked dal, boiled sopur kook piece, salt to taste and 1 kudampuli / darbyasole ( small piece ). Adjust the consistency with 3/4 to 1 cup water if required. Cover with a lid and cook on low to medium heat for 15 minutes.

Add coconut paste and mix well and cook on a low heat for 8 - 10 minutes ( Do not add extra water ).

For Seasoning ( phann ):

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/2 teaspoon methi ( fenugreek ) seeds
1 spring curry leaves

Method

Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and methi and fry for 1 - 2 minute Add curry leaves and saute for 2 - 3 minutes until fragrant. Pour the seasoning over kooka gashi and mix well. Serve with rice.

2 comments:

Priya said...

Never seen this chinese potatoes, this curry looks awesome..

Jaleela Kamal said...

Nice dish