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Mar 15, 2014

Easily peel Koorkankizhangu / chinese potato / siru kizhangu

Today blessing of God came on right time!

Koorkan kizhangu (siru kizhangu in tamil, chinese potato in english) is a yummy root vegetable which hits the market during winter season. I had last batch in kitchen store so decided to make it today.


Sometimes feeling lethargic and looking for shortcuts do turn a boon like how it happened to me today. Koorkan kizhangu (chinese potato) is a yummy root vegetable. It gives out a nice flavour to the dishes it is added too especially in molakootal. Mezhukupiratti (roast) tastes awesome. But felt cleaning them was a great task only till yesterday. Today i noticed some koorkankizhangu lying in the tray. put them into a bowl, washed them twice and pressure cooked it. voila! i could peel it so easily like our boiled potato without staining my hands! enjoyed a nice mezhukupiratti (mezhukuvarati) for lunch.











[Now sadly remembering the days when ladies and girls of a household used to peel them laboriously by rubbing them on rough stone surface......staining our hands.... ]

Here is a nice roast recipe (mezhukupiratti) using this yummy vegetable.

5 comments:

Dr Sonia S V said...

Mira Thank you for the tip.I love koorka as we call it in malayalam but its so difficult to peel!!

வை.கோபாலகிருஷ்ணன் said...

Very Nice. ;)

- Gopu

Chris said...

Hi Mira, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
http://chelencarter-retiredandlovingit.blogspot.ca/

Kattackal Tomsan said...

Conventional way of peeling is to put them in a gunny bag and beat it gently against wall or floor for a few minutes.

Pressure cooking, I am afraid, would cause it to lose its flavor.

You may try putting them in a steel container and shaking the container vigorously for a few minutes. (That's how I peel large quantities of garlic for pickling.)

Mira said...

Kattackal Tomsan, thanks for visiting my Blog. This is a tried and tested method. No flavour loss. if you wish to give it a try, you can. When such a simple method is there, why would i ever think of doing such laborious things unnecessarily!!! :)

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