Blogging Marathon# 32: Letter A
Theme: A-Z Vegetarian Dishes from Andhra Pradesh
Dish: A for Aava pettina Aratikaya Kura (Mustard Flavored Raw Banana Curry)
We are starting our Month long Mega Blogging Marathon today and we are doing ‘A-Z’ theme this month, which means all the members will be posting recipes with the same letter every day. I chose to do ‘A-Z dishes from Andhra Pradesh’. I wanted to do it for quite some time now and with the inspiration of all my fellow marathoners and especially Valli, I’m finally doing it this month.
The state comprises of 4 regions: Telangana, Kostha Andhra (Coastal Andhra), Rayalaseema & Uttarandhra. Food varies based on the geographical region, caste and traditions. Andhra food is probably one of the spiciest in India. Rice is our staple and A.P happens to be one of the largest producer of rice along with chilies.
For this marathon, I’ve tried my best to showcase the unique dishes from A.P. 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. This is my humble attempt in recreating some of their dishes through this A-Z series.
Big thanks to all of the below:
(Free) Consultant: Amma.
To start of ‘Letter A’: A stands for veggies like aratikaya (raw banana/ plantain), anapakaya (bottle gourd), alugadda (potato) and so on. A is also for the very famous Andhra Avakaya, the super spicy Mango pickle. I never made this traditional I have a sweeter version of it here.
A for Ava pettina Aratikaya Kura:
A is also for Aavalu (mustard seeds) and today’s dish combines two ingredients starting with ‘A’ to make an ‘A+’ tasting dish that screams home to me. 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’.
Aava pettina Aratikaya Kura
- 3 Banana medium (or 2 large) Aratikaya/ Raw - peeled and chopped
- 1 tbsp Tamarind pulp
- ¼ tsp Turmeric
- to taste Salt
- 1½ tsps Mustard seeds
- 1 tbsp Rice
- 1 Ginger "
- ¼ cup Coconut , grated
- ¼ cup Cilantro , chopped
- 1 tsp Urad dal
- 1 tsp Mustard seeds
- 6 - 8 Curry leaves
- ¼ tsp Asafoetida / Hing
- 4 - 5 chilies Green
- Soak mustard seeds and rice in little water for at least 30 minutes.
- Then grind the soaked mustard seeds and rice along with ginger, grated coconut and cilantro into a smooth paste adding little water. Keep aside.
- Boil banana until tender. Drain and set aside.
- In a saute pan, heat tbsp oil and add the tempering ingredients. Once the seeds start to splutter, add the boiled banana, turmeric, salt and ground paste. Cook for 4-5 minutes for the flavors to mingle.
- Next add tamarind pulp and cook until the raw smell of tamarind cooks off, another 3-4 minutes. Serve hot with steamed rice and a dollop of ghee.