Chinese Potato
What is it?
Chinese potatoes are small tubers that are round or oval in shape. Their skin is rough and fibrous, and is often coated in a thick layer of mud when harvested. The skin also has fine brown hair. The tuber has an earthy, nutty flavour and a slightly chewy texture. The flesh is dense, firm, and starchy when it is raw but turns creamy and chewy once cooked. Cleaning the tubers is often a labour-intensive task due to their irregular shape, small size, and clinging mud.
What other names does it have?
Botanical Name: Coleus rotundifolius
Regional Names: Koorka (Malayalam, Hindi), Kook (Konkani), Sambrani gadde (Kannada)
When is it in season?
Where is it found?
Chinese potatoes are usually grown in red, loamy, and well-drained soil. It thrives in warm and humid climates. The plant grows best within temperatures ranging from 17-27°C, but can tolerate temperatures between 8-36°C. It also requires ample rainfall between 1,800-2,600 mm.
What is its history/cultural significance?
Coleus rotundifolius belongs to the mint family (Lamiaceae). The plant is native to Africa, where they are known as native or country potato. From there, it was introduced to India, where it was given the name ‘Chinese potato’, although it has no real connection with China. In Africa, the cultivation of these tubers has been largely displaced by cassava. In India, the crop is primarily cultivated in the southern states as a minor tuber crop.
How can you use it?
To prepare Chinese potatoes, the tubers need to first be thoroughly cleaned. Soak them in water for 15 minutes to remove the mud. The skin can be peeled using a peeler, or pressure-cooked and then peeled. The washed and peeled tubers can be cooked in a range of savoury preparations. They can be simmered in curries, or stir-fried in coconut oil along with aromatics like curry leaves, onions, and mustard seeds.
What states can I find it in?
What parts of the plant are edible?
Leaves, tuber
Is it nutritious?
According to this research, Chinese potatoes are a good source of iron, calcium, and dietary fiber.
How do you store it?
Raw Chinese potatoes can be stored unwashed in a cool, dark, dry, and well-ventilated space. After cooking, the tubers can be stored in the refrigerator for 2-4 days.
TL Stories and Recipes:
Koorka Ularthu Recipe by Edible Issues
Kulith ani Kooka Koddel by Ashwini Pai
Other Stories:
The curious case of the Chinese potato by Nandita Iyer
Childhood memories of koorka accompanied by recipes.
Other Recipes:
Koorka Fry by Vineetha Biju
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.