Koorka or Chinese potato Upperi



  1. Koorka – 3 cups; chopped
  2. Water – 3/4 cup
  3. Salt – to taste
  4. Turmeric powder – 1/4 tsp.
  5. coconut oil – 2 tbsps.
  6. Onion – 1 medium; finely chopped
  7. Shallots – 1/2 cup; coarsely chopped
  8. Garlic – 1 big clove
  9. Coconut cuts – 1/4 cup
  10. Curry leaves – a few
  11. Kashmiri chilly powder – 1 heaping tsp. or even more


  1. Combine the koorka with 3/4 cup of water, 3/4 tsp. of salt and 1/4 tsp. of turmeric powder in a pressure cooker. Cook for 2 whistles on high heat. Open the pressure cooker once the pressures subside. Cook till dry.
  2. Pound the shallots and garlic together.
  3. Heat oil in a wok. Add the pounded shallot mixture, chopped onions, coconut cuts, curry leaves and fry till they turn golden brown in colour. Add salt and chilly powder. Cook for a minute on low heat. Stir in the cooked koorka and cook for 2 minutes on medium high heat.
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