Small is better. Koorkka!

Have you ever felt that that something so tasty is just your imagination? That your taste buds are tricking you and such a thing can't exist? Well, that’s exactly what happens when you eat koorkka.

Malayalees love koorkka. There might be some who dislike Kerala’s favorite food kappa, but koorkka we all love from north to south, from east to west. What?! You mean to say, I said the same about kappa too? ;)

Well, last vacation I got three small sized tuber,planted it in three small cups and made them sprout. Summer I re-planted them into a big cow manure pit and yesterday it just rained koorkka. I got a sack full, yes a sack full of koorkka. Almost 5 pounds of koorkka. Can you believe it?

Koorkka is known as Chinese potato in U.S. This information comes from visiting Indian stores. I don’t have a clue what it is really called. I don’t even know whether this is available in any other place other than Kerala.

But if you haven’t tasted this tuber, then you haven’t tasted bliss.

Koorkka can be just stir fried like a potato or put in meat curries. I made beef curry with koorkka. You can use it like a potato.

Since they are small in size, it will take time for you to peel them. Back home, I have seen my mom cover them in a muslin cloth and hit on the ground to get their skin off. What I did was boiling them until tender and scraped the skin. Or if you have a lot of patience, you can just scrape them raw. I think boiling makes it a little, a pinch less tasty.

Koorkka unlike potato takes time to cook and won’t get mashed easily like potato. So cook them a little longer than potato.

Recipes will follow this whole week. Watch this space for koorkka glory!