Chirkya/Addadapa ukkari is a simple side dish that we prepare along with rice. ‘Ukkari’ is nothing but ‘Mezhukkuperatti’ in Malayalam. ‘Chirkko’ or ‘Addadap’ is nothing but a type of tuber that grows among the leaves of the of the ‘Kaachil’ plant. The ‘Kaachil’ is the underground part and ‘Chirkko’ is the above ground part. Both ‘Kaachil’ and ‘Chirkko’ are edible but the taste of the ‘Kachila Ukkari’ and ‘Chirkya/Addadapa Ukkari’ is entirely different. ‘Chirko’ grows in bunches attached to the climber. The stage of plucking the ‘Chirkko’ from the plant is when the plant starts to dry up. At its correct mature stage, just with the touch of your finger ‘Chirkko’ separates out from the plant and comes in your hand.
For this simple and easy to prepare dish you just need chilli powder and mustard. I have not added any onions and garlic in my recipe.
Ingredients
You need
- 1 bowl of diced ‘Chirkko’
- For seasoning
- 1 tbspn Coconut oil
- A small spoon mustard
- ½ tspn to 1 tspn chilli powder (OR as per your spiciness level)
- Water as required
- Salt to taste
Method
Peel and dice the ‘Chirkko’ into pieces and put them in water. This is to reduce browning.
B) Chirkko diced into cubes
Heat oil in a kadai for seasoning. Always use low flame for seasoning. Add the mustard seeds and when they start spluttering add the red chilli powder and sauté for just one second (You can even switch of the flame and add the chilli powder. This is to prevent the chilli powder form getting burnt).
Now add the diced ‘Chirkko’ sauté or 1 or 2 minutes in the oil. Add sufficient water to cook the ‘Chirkko’. Add salt and mix well.
Close the kadai with a lid. Let cook for 5 to 6 minutes on medium flame. In-between open the lid and mix well. See if the pieces have cooked.
Once fully cooked (similar to how you cook potatoes) you can either evaporate the whole water and make a dry preparation or leave some water behind and make a semi dry preparation.
Your Chirkya/Addadapa ukkari is ready to be served.
Serve hot with rice and Dhali thoy.
