The past 3 weeks was filled with lots of happy moments and fun filled holidays for the kids...meeting grandparents, uncles, aunts...and playing 24/7 with cousins......whilst summer at its peak.
Travelling from North Kerala to South Kerala was an adventure for kids.
Nidhi clicked some pictures from the train which I am sharing here.
Enchanting coconut grooves, beautiful lakes, rivers........my home....Kerala..
Plus a graffiti of our superstar, Mohanlal (someone drew this on the train).
Also introducing my youngest niece
Now back to cooking.....koorka or Chinese potato is available during the winter months in Kerala. Though it is very difficult to clean.....its unique taste makes you forget the difficult cleaning part. The best way is to put it in an used or old sack and just punch the sack into a hard surface resulting in the skin coming loose thus making it easier to clean. This can be used in sambar, avial etc.
I can live on this entirely....I don't remember when I actually started liking this....whether from my ammachi's (grandma) kitchen or Amma's....I used to fight with my brothers for more share even with my achachen.
Ingredients:
Koorka: 1/2 kg, cut into strips.
Onion: 1/2 chopped or shallots 4 to 6.
Green chilly: 3, slit.
Fresh pepper powder: 1 tsp.
Turmeric powder: a pinch.
Fresh coconut: 1/4 of a coconut, cut into small strips.
Curry leaves.
Salt: 1/2 tsp.
Water: 1/2 cup
Coconut oil as needed or about 3 to 4 tbsp.
Method
Peel the skin, clean and cut into strips.
Put this in a deep bottomed pan along with the coconut, salt, turmeric, and water. Cover and cook.
Once it is cooked, switch off fire and keep aside.
In another kadai heat coconut oil, add onion or shallots, green chilly, curry leaves and saute.
Put the cooked koorka into this and saute for sometime on very low flame. Add pepper powder.
And again saute for another 15 to 20 minutes on very low flame....slow frying is the idea here...can drizzle more coconut oil if needed.
Serve with rice.
