Aratikaya Ava Kura Recipe | Raw Banana Curry Andhra Style

Andhra style Aratikaya kura is a traditional and delicious curry recipe made with raw banana. A freshly ground spice paste with mustard seeds adds a unique flavor to this dish.

This vegan raw plantain curry is an easy to make recipe. Serve with steamed rice, pappu and ghee for a filling and wholesome Andhra meal.

About the Recipe

Andhra food to me means comfort food. That is what I grew up eating. I'm lucky to experience the dishes from the various regions of Andhra right at home. My parents are from Andhra. My in-laws are from Hyderabad and my maternal aunt is settled in Visakhapatnam.

Aratikaya or raw banana is widely used in Andhra cooking. The vegetable is very similar to potatoes. They taste great shallow fried until crisp or simply use them to make this delicious aratikaya annam with it.

This aratikaya curry recipe is very easy to make. Mustard seeds add a nice pungent and spicy taste to the dish. Coconut, tamarind and ginger balance the flavors beautifully.

So if you are looking for a flavorful raw banana vegetable recipe, then this one is for you. Ground mustard gives makes this dish earthy and spicy, the taste of which is a little difficult to describe. All you will say is 'delicious'.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients that you need to make Andhra aratikaya kura:

• Aratikaya - Indian style raw banana are widely available in Indian and Asian groceries. You can also use plantains from regular grocery but they are slightly starchier than the Indian green banana. They also have a thicker skin and will need to be cooked longer.
• For the spice paste -
  • mustard seeds - my mom uses black mustard for this recipe. But feel free to use the yellow ones if that is what you have on hand.
  • coconut - fresh or frozen coconut is the preferred option. But if you only have dried unsweetened, then simple rehydrate it in warm water for 15 minutes.
  • fresh cilantro
  • ginger
  • raw rice - this gives the spice paste required thickness.

• Other ingredients:
  • tamarind paste
  • turmeric, salt
  • for tempering: urad dal, mustard seeds, asafetida (hing), curry leaves, green chilies

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Aratikaya kura or vazhakai curry is an easy to make recipe. There are 3 components to the dish - spice paste, prepping raw banana and making the curry.

So start by making the spice paste. Soak mustard seeds and raw rice in a small bowl with some water for about 30 minutes. When ready, drain the water from the mustard seeds and rice and add it to a blender. Add ginger, grated coconut, cilantro and little water. Grind into a smooth paste. Keep aside.

Pre-cook the raw banana - they can be either steamed or boiled. I usually steam them on a steam plate placed in a medium size pan. They should be fork tender when ready.

Remove from the steamer and let cool slightly. Then peel and chop into bite size pieces.

Once you have the spice paste and the raw banana ready, then make aratikaya curry:

In a medium size sauté pan on medium heat, add oil and once it is hot enough, add tempering ingredients. Once the seeds start to splutter, add boiled, chopped raw banana, turmeric, salt and the ground spice paste. Mix well and cook for 4-5 minutes, stirring occasionally, for the flavors to mingle.

Next add tamarind paste and cook until the raw smell of tamarind cooks off, another 3~4 minutes. Serve hot with steamed rice and a dollop of ghee.

Tips

• Raw banana can also be boiled until tender. 
• Indian green banana is smaller and less starchy compared to plantains found in Mexican or regular grocery stores in the US.
• If you are using plantain, then boil or steam them for a little longer.
• Black mustard seeds can be subbed with yellow or brown mustard seeds in the recipe.
• If you are using dried unsweetened shredded coconut, soak it in some warm water to rehydrate.
• Cabbage or sweet pumpkin (erra gummadikaya) can be used instead of raw banana in the recipe.
• Leftover curry can be stored in an airtight container for up to 2 days in the refrigerator.

You might also like

Here are few more delicious vegetarian Andhra dishes that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Aratikaya Ava Kura

Andhra flavored raw banana curry flavored with mustard seeds paste. It is a traditional dish and tastes great with steamed rice and dal.

Author: Pavani

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Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Total Time: 1 hour hr

Course: Side Dish

Cuisine: andhra

Servings: 6 servings

Ingredients

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For Spice Paste:

• 1½ teaspoons Mustard seeds
• 1 tablespoon Rice
• 1" Ginger, coarsely chopped
• ¼ cup Fresh or frozen grated coconut
• ¼ cup Cilantro, chopped

Other Ingredients:

• 3 Medium Raw Banana, chopped into big chunks
• 1 tablespoon Oil
• 1 teaspoon Urad dal
• 1 teaspoon Mustard seeds
• ¼ teaspoon Asafetida/ Hing
• 2~3 Green Chilies, finely chopped
• 6~8 Curry leaves
• 1 tablespoon Tamarind paste
• ¼ teaspoon Turmeric
• To taste Salt

Instructions

Make the Spice Paste:

• Combine mustard seeds and rice in a small bowl. Add enough water and soak them for at least 30 minutes.
• Drain the water from the mustard seeds and rice and add it to a blender. Add ginger, grated coconut, cilantro and little water. Grind into a smooth paste. Keep aside.

Prep Raw Banana:

• Place the raw banana pieces on a steaming plate and steam for 10~12 minutes or until tender.* Remove from the steamer and cool slightly. Then peel and chop into bite size pieces.

Make Raw Banana Curry:

• In a medium size sauté pan on medium heat, add oil and once it is hot enough, add urad dal and mustard seeds. Once the seeds start to splutter, add hing and cook for 30 seconds. Next add green chilies, curry leaves and cook for 1 minute or until fragrant.
• Add boiled, chopped raw banana, turmeric, salt and the ground spice paste. Mix well and cook for 4-5 minutes, stirring occasionally, for the flavors to mingle.
• Next add tamarind paste and cook until the raw smell of tamarind cooks off, another 3~4 minutes. Serve hot with steamed rice and a dollop of ghee.

Notes

• Raw banana can also be boiled until tender. 
• Indian green banana is smaller and less starchy compared to plantains found in Mexican or regular grocery stores in the US.
• If you are using plantain, then boil or steam them for a little longer.
• Black mustard seeds can be subbed with yellow or brown mustard seeds in the recipe.
• If you are using dried unsweetened shredded coconut, soak it in some warm water to rehydrate.
• Cabbage or sweet pumpkin (erra gummadikaya) can be used instead of raw banana in the recipe.
• Leftover curry can be stored in an airtight container for up to 2 days in the refrigerator.

Nutrition

Calories: 172kcal | Carbohydrates: 35g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 56mg | Potassium: 498mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1093IU | Vitamin C: 39mg | Calcium: 15mg | Iron: 1mg

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