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    Home » Curry » Aratikaya Kura

    Aratikaya Ava Kura Recipe | Raw Banana Curry Andhra Style

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

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    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:

    • Thotakura Pappu Recipe
    • Kakarakaya Masala Kura (Bitter Gourd in Peanut Gravy)
    • Andhra Style Raw Papaya Curry Recipe
    • Chukkakura 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
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    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!

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    Comments

    1. Sapana Behl

      September 02, 2013 at 12:37 pm

      Wow ! Means we will learn all about Andhra cuisine throughout the month , that's good . It's a little bit difficult to learn the names and hence I will bookmark all these wonderful recipes . Raw banana with flavors of mustard , I am just imagining the aroma ...And last but to least love your clicks!!

      Reply
    2. Srivalli

      September 02, 2013 at 12:39 pm

      Pavani, thank you so much for doing this..this is really mind blowing..I know end of this marathon, I will have a whole to make myself. And hats off to your efforts in doing this..great pictures as always!..looking forward to the series..

      Reply
    3. Harini-Jaya Rupanagudi

      September 02, 2013 at 12:40 pm

      It is surely A+, Pavani. I am so looking forward to all the delicacies!!

      Reply
    4. Veena Theagarajan

      September 02, 2013 at 1:34 pm

      interesting post.. nice combo

      Reply
    5. vaishali sabnani

      September 02, 2013 at 1:34 pm

      Pavani know what ...for the first few minutes I studied geography..it's been years since I saw a map...and this really refreshed me..truly commendable.Now I am wishing somebody could record these names and make me repeat over and over so I could pronounce them..I am terrible..any way I love the flavors you have used, this dish must be tangy..book marking..tell me what other veggie can be used in this?

      Reply
    6. preeti garg

      September 02, 2013 at 2:01 pm

      Thanks for choosing whole andhra recipes, now we get the chance to explore lots of variation from AP.

      Reply
    7. PJ

      September 02, 2013 at 2:30 pm

      Wow!Great post Pavani! I was really looking forward to this series. My folks are from Andra so at the end of BM 32 I am going to surprise them with a full fledged andra meal.And,The curry looks really appetizing!

      Reply
    8. Suma Gandlur

      September 02, 2013 at 2:49 pm

      Pavani, I too contemplated on the Andhra idea and finally gave up owing to my India trip. Though it should have been the other way since I could have had great help from my family in India. 🙂 Anyway, eager to follow you thru this journey.A nice start with this traditional and flavorful one.

      Reply
    9. Global Tastes & Travels Inc.

      September 02, 2013 at 3:05 pm

      this is one I def. would try and I have green plantain in the kitchen...so good

      Reply
    10. Global Tastes & Travels Inc.

      September 02, 2013 at 3:05 pm

      this is one I def. would try and I have green plantain in the kitchen...so good

      Reply
    11. The Pumpkin Farm

      September 02, 2013 at 4:48 pm

      very beautiful looking dish but it could be your photography as well which I am in love with

      Reply
    12. Priya Suresh

      September 02, 2013 at 5:18 pm

      Just cant take my eyes from that bowl of aratikaya kura.. Wow thats wonderful u chosed to cooked Andhra recipes through out this month..

      Reply
    13. Foodiliciousnan

      September 02, 2013 at 6:07 pm

      Pavani, I'm looking forward to the whole Andhra series from your end. What I find really interesting in this dish, apart from the mustard flavour is that there's a ground paste to go with a dry side, something I havent done much. Looks lovely

      Reply
    14. Foodiliciousnan

      September 02, 2013 at 6:12 pm

      Pavani, I'm looking forward to the entire Andhra series from you. Lovely introduction to the state and its cuisine for those who don't know. Specifically about this dish: it seems very interesting to me because of the fresh mustard paste and raw banana combination plus also because I've not much used fresh ground paste in dry sides. Looks wonderful

      Reply
    15. Sreevalli E

      September 02, 2013 at 9:05 pm

      Yummy recipe pavani.. I just want to grab a spoonful of that curry..I know the taste of ava pettina kooralu & they are just yum.

      Reply
    16. Janani

      September 02, 2013 at 11:46 pm

      Wow lovely kura though I am mix of andhra and tamilnadu I still need to learn lot of andhra dishes wil bookmark ur recipes for sure thanks for sharing its so drool worthy

      Reply
    17. Nisha Sundar

      September 03, 2013 at 12:43 am

      Lovely start Pavani. Regional dishes are the best always.. 🙂 Looking forward to your series..

      Reply
    18. Sandhya Ramakrishnan

      September 03, 2013 at 2:14 am

      Pavani, such a lovely explanation and i can't believe how many new dishes i would have by the end of this marathon to try 🙂

      Reply
    19. Sandhya Karandikar

      September 03, 2013 at 5:33 am

      I am looking forward to learn a lot of Andhra cooking from you in this Marathon. Other than Bagare baigan, hyderabadi Biryani and Andhra pickles I am not very familiar with Andhra foods.Once I am home on Friday I will make this for sure.

      Reply
    20. Nivedhanams Sowmya

      September 03, 2013 at 6:31 am

      beautiful written post!!! Nice to learn a simple and elegant Regional dish!!Sowmya

      Reply
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