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


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.


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


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.


Priya said...

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

Jaleela Kamal said...

Nice dish