• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Curry » Aratikaya Kura

    Aratikaya Ava Kura Recipe | Raw Banana Curry Andhra Style

    Published: May 10, 2021 by Pavani · Leave a Comment

    8 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    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.

    Top view of grey bowl with raw banana curry

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Tips
    • You might also like

    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'.

    grey bowl with aratikaya kura on a grey plate

    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.
    Ingredients needed - details in recipe card
    • 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.

    side by side photos of before and after grinding the spice paste ingredients

    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.

    Side by side photos of plantain pieces before and after steamin

    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.

    Step by step photos showing the cooking of tempering and raw banana with spice paste

    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.

    Top view of a grey bowl with aratikaya kura and 2 spoons in the background

    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:

    • Top view of a pan with amaranth greens dal
      Thotakura Pappu Recipe
    • Kakarakaya Masala Kura (Bitter Gourd in Peanut Gravy)
    • White bowl with green pawpaw curry
      Andhra Style Raw Papaya Curry Recipe
    • Top view of a small terracotta bowl with chukka kura pappu.
      Chukka kura Pappu
    Raw banana curry

    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 kura in grey bowl

    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
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 30 mins
    Cook Time: 30 mins
    Total Time: 1 hr
    Course: Side Dish
    Cuisine: andhra
    Servings: 6 servings

    Ingredients

    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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Curry

    • Grey bowl with vankaya senagapappu iguru.
      Vankaya Senagapappu Iguru
    • Grey bowl with soya methi sabji.
      Soya Methi ki Sabji
    • Blue bowl with Malaysian Curry sauce
      Vegan Malaysian Curry Sauce Recipe
    • White oval bowl with stuffed brinjal fry.
      Stuffed Brinjal Fry Recipe
    8 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Gayathri's Cook Spot

      September 03, 2013 at 9:57 am

      Very interesting write up Pavani. Looking forward to all theAndhra recipes in this series. Te raw banana curry looks very appetising...

      Reply
    2. veena krishnakumar

      September 04, 2013 at 5:39 pm

      wow!!!I am looking forward to the whole of andhra series and this curry looks very appetising1

      Reply
    3. Archana Potdar

      September 09, 2013 at 3:30 pm

      Wow Pavani this is awesome. Generally when I look at raw bananas its like O God now what? Not anymore my family will lick their fingers with this delicious veggie. And about your pics I must say its awesome. I do not know how you manage to make anything as simple as 2 springs of coriander a beautiful statement. Wish I had your panache.

      Reply
    4. Kalyani

      September 11, 2013 at 12:44 pm

      awesome pics as usual - I too made this from the book...

      Reply
    5. Rajani S

      September 25, 2013 at 1:24 pm

      This also goes directly into 'bookmarked' list! Will let you know how it turns out...

      Reply
    6. Saras

      October 01, 2013 at 1:55 pm

      Awesome pictures as usual and my MIL used to prepare in this way..Totally missing her Andhra dishes..

      Reply
    7. Anil Reddy

      November 20, 2013 at 8:04 am

      I love Andhra curry recipes, especially raw banana curry recipes. thanks for sharing. best platform for learners for those who are trying to learn how to cook it. even you can try Gutti vanakaya kura recipe.

      Reply
    « Older Comments

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    8 shares