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I usually just fry raw banana and wanted to make something different this time. This recipe is from Chandra Padmanabhan’s cookbook, Dakshin-Vegetarian South Indian Recipes, sounded different and delicious. The end result was this tangy spicy curry that went well with hot white rice and some dal.

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Aratikaya Kura (Raw Banana Curry) Yum
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 4 - 5 bananas Raw – small, peeled & cubed
  • 2 tsps tamarind paste
  • 2 Chilies Green - slit lengthwise
  • 1/2 tsp turmeric
  • 2 tbsps coconut Fresh grated
  • to taste salt
For Tempering:
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 red chili Dry
  • curry leaves – few
Poriyal Powder:
  • cups Coriander seeds
  • ¾ cup chana dal
  • ½ cup urad dal
  • ¾ cup Chilies Dry Red
  • tamarind ball – Marble size
  • to taste salt
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 4 - 5 bananas Raw – small, peeled & cubed
  • 2 tsps tamarind paste
  • 2 Chilies Green - slit lengthwise
  • 1/2 tsp turmeric
  • 2 tbsps coconut Fresh grated
  • to taste salt
For Tempering:
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 red chili Dry
  • curry leaves – few
Poriyal Powder:
  • cups Coriander seeds
  • ¾ cup chana dal
  • ½ cup urad dal
  • ¾ cup Chilies Dry Red
  • tamarind ball – Marble size
  • to taste salt
Instructions
Make Poriyal Powder:
  1. Dry roast the coriander seeds & both the dals.
  2. Fry the red chilies in the oil.
  3. Mix all the ingredients together and grind to almost fine powder.
  4. Store in a air tight container and use as needed.
Make the Poriyal:
  1. Take the raw banana, pinch of turmeric, salt & tamarind paste with 1cup of water in a medium sauce pan. Cover & simmer until the veggie is tender and almost all the water is evaporated.
  2. In a sauté pan, heat 2tsp oil and add all the tempering ingredients.
  3. Once the seeds start to splutter, add green chilies and cooked banana.
  4. Sprinkle in the poriyal powder and grated coconut. Mix well and cook for 3-5 minutes for the flavors to blend.
  5. Serve hot with steamed white rice.
Recipe Notes

 

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7 thoughts on “Aratikaya Kura (Raw Banana Curry)”

  1. I cooked this recipe too once, so yummy with thick gravy. I love Plantains too, must buy a few this weekend. Looks mouthwatering.

  2. Thanks, dear Pavani, for a raw banana recipe. I love plantains and usually cook them in just a couple of ways, so it’s great to find a new recipe that sounds delicious.

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