Sirukizhangu Poriyal | Chinese Potato Fry | Koorkankizhangu Poriyal

Sirukizhangu also known as Koorkan kizhangu or Chinese potato, holds a special place in my heart as one of my favorite vegetables. It can be cooked in many ways. However, my absolute preference is cooking this potato with green gram dal – a recipe I'll be sharing soon. This recipe goes very well with rasam.

Sirukizhangu Poriyal

Ingredients:

Sirukizhangu - 250gms

Big onion - 1

Coconut- 2 tblspn

Red chilli - 2

Cumin / jeerakam - 1/2 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Urad dhal - 1/2 tsp

Curry leaves - 1 sprig

Oil - 1 tblspn

Salt - to taste

Method:

Wash the sirukizhangu in excess water to remove it sands.

Pressure cook it for 4 whistles. Alternatively, you can peel its skin and cook.

Remove from flame and peel off the skin once cooled. Cut into thin slices. Chop onion.

Grind together coconut, cumin, red chilli coarsely and keep aside.

Heat oil in a pan, add mustard seeds. When it starts to crackle, add finely chopped onion and curry leaves.

When onion becomes translucent, add in sirukizhangu. Sauté for a minute.

Add in ground coconut, turmeric and salt. Mix well.

Sauté for 3 mins and remove from flame.

Serve hot with rice, rasam.

Note:

• You can peel off the skin before boiling but I feel boiling and peeling the skin is easy.

Pictorial:

Keep all your ingredients ready

Grind coconut, cumin and red chilli without adding water

Wash and cook the potato

Heat oil in a pan, add mustard seeds and urad dal

When mustard starts to splutter, add the sliced onion

When onion becomes soft, add the curry leaves

Meanwhile, peel the skin of the potato and chop into small pieces

Add the chopped potato

turmeric and salt

Now, add the coconut paste

Stir fry for 3 to 4 mins till the raw smell is gone

Its ready