Koorka Curry, also known as Chinese Potato Curry, is a delicious and aromatic South Indian dish made using Koorka—a small, earthy tuber popular in Kerala and Tamil Nadu. The preparation begins with thoroughly washing and boiling the koorka to soften its rough outer skin, which is then peeled off. The peeled tubers are diced and sautéed with mustard seeds, curry leaves, and onions before being cooked with a fragrant blend of spices, including turmeric, chili powder, coriander, and garam masala. Grated coconut or coconut milk is often added to enhance the dish’s richness and depth of flavor. The result is a thick, mildly spiced curry with a unique chewy texture and a nutty, earthy taste. Koorka Curry is typically served with steamed rice or chapati, making for a wholesome and satisfying meal. Rich in fiber and nutrients, this traditional dish is especially enjoyed during the monsoon and winter seasons.
I must credit Jinooskitchen for the recipe. All I did was make it WFPB compliant.

Ingredients
To Cook The Chinese Potatoes
1.5 cups of Chinese potatoes, washed and peeled
1/4 tsp turmeric powder (haldi, manjal podi)
1/2 tsp red chili powder
1.5 cups of water
To Roast And Grind
3 cloves garlic
1 sprig curry leaves
2 cups shallots, peeled and washed
1/2 tsp fennel seeds (saunf, sombu)
1 tsp black pepper corns
1 tbsp grated coconut
2 tsp coriander powder (dhania powder, kothamalli podi)
1 tsp chili powder
For The Curry
Unrefined salt to taste
1 cup thin coconut milk
To Temper
1/2 tsp mustard seeds (sarson, kadugu)
4 cloves garlic, sliced
6 shallots, sliced
1 sprig curry leaves
Unrefined salt to taste
Method
Pressure cook the Chinese potato with salt, turmeric powder and chili powder
Add just enough water to cover the potatoes and cook for 2-3 whistles
Let the steam release naturally and set aside
Heat a pan and add garlic, curry leaves and onions
Roast till the onions turn brown
Remove from heat and cool
In the same pan, add fennel seeds, pepper corns and grated coconut
Roast till the coconut turns reddish
Add coriander powder and chili powder and roast for a minute
Add the roasted onions and grated coconut
Grind to a fine paste, adding a little water, if necessary
Transfer this paste to a pan, as the Chinese potato and more water, if necessary
Adjust the salt, cover and cook for 10 minutes
Open the lid and add the thin coconut milk
Mix well
While it boils, prepare the tempering
In a small tempering vessel, add mustard seeds
When they begin to splutter, add sliced garlic, sliced onions, curry leaves and salt
Roast the tempering till the onions turn golden brown
Add this to the Chinese potato curry and mix well
Serve hot with steamed red/brown/millet rice or Indian flatbreads
Enjoy!