Come winter and it is time for ‘Sambrani Gadde‘, a seasonal tuber that stands out not only for its size and appearance but also for its flavor and versatility. It is called Kooka in Konkani, Koorka in Malayalam and Siru kizhangu in Tamil. Relatively small in size, with skin that is typically blackish-brown, koorka sports a rustic and earthy look. Although native to India, it is also called Chinese potato and belongs to the family Dioscoreaceae. It is widely grown in India, particularly in the coastal regions of South India including parts of Kerala, Tamil Nadu, and Karnataka. Historically, sambrani gadde has been an integral part of regional diets in South India for centuries, especially in rural areas where it grows naturally in the wild.
Sambrani gadde is typically harvested from late October through early February, with the peak harvest season falling between December and January. The cool climate during these months provides the ideal conditions for this root vegetable to grow, contributing to its seasonal popularity. It is key to note that the sambrani gadde of Sanekallu village in the Udupi region is considered particularly flavourful and is a regional delicacy like the Mattu gulla.
Unique Texture and Flavour
While its texture resembles that of the taro root (Arbi), sambrani gadde has a slightly sweeter and more nutty flavor. They are smaller than arbi and normal potatoes. When cooked, it becomes tender and has a starchy consistency that pairs well with a variety of spices. Its ability to absorb flavors from the ingredients it is cooked with makes it a perfect candidate for both simple and elaborate dishes. Futher, its subtle sweetness of sambrani gadde makes it a favorite for both savory and mildly sweet preparations.
Preparing Sambrani Gadde aka Kooka
Cleaning and peeling sambrani gadde can indeed be labour-intensive, as its tough outer skin can be challenging to remove. However, a few simple techniques can make this process much easier. First, soak the tuber in water for around 30 minutes to soften the skin.
After soaking, drain the water and place the tubers in a wet jute bag. Gently rub it against stone or the ground, this helps loosen the skin without causing much mess. This traditional method is quite effective in removing the skin and ensures the flesh of the sambrani gadde remains intact for cooking. You can also boil it with the skin and then peel the skin delicately using a peeler or by hand.
Highly Versatile Vegetable
There are several ways of preparing sambrani gadde and thus it finds its way in a variety of delectable dishes.
Kooka Fry: The tuber is boiled and then sliced into pieces and fried with spices like mustard seeds, curry leaves, turmeric, and red chili powder. The crispy exterior and soft interior make it a popular snack or side dish. This gives the dish a flavorful, aromatic quality. It can be served as a dry side dish or incorporated into a more elaborate curry. This is similar to kooka upkari that is prepared in the Konkan region where the tubers are par boiled and stir fried in a tempering of mustard seeds, urad dal, red chillies and then garnished with freshly grated coconut.
Kooka Stew: In Kerala, koorka is often included in a vegetarian stew along with vegetables like carrots and beans. The stew is made with coconut milk and seasoned with whole spices, curry leaves, and black pepper for a mildly spiced, creamy dish.
Kooka Masala: This involves cooking the boiled koorka with onions, tomatoes, ginger-garlic paste, and a variety of spices, including cumin, coriander, and garam masala, resulting in a flavorful dry or semi-gravy dish.
Sambrani gadde saswe: This involves boiling and mashing the tuber and adding it to a curd based gravy that is prepared by mixing curd with a ground paste of fresh coconut, red chillies and mustard seeds. Served with a tempering of mustard seeds, red chillies curry leaves, this one is a delectable dish and is similar to the sweet pumpkin raitha. Alternatively, you can skip the ground masala and simply add the boiled tubers into creamy curds along with mashed green chillies and tempering for a refreshing side dish served with rice.
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