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.
Table of contents
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
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.
Sapana Behl
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!!
Srivalli
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..
Harini-Jaya Rupanagudi
It is surely A+, Pavani. I am so looking forward to all the delicacies!!
Veena Theagarajan
interesting post.. nice combo
vaishali sabnani
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?
preeti garg
Thanks for choosing whole andhra recipes, now we get the chance to explore lots of variation from AP.
PJ
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!
Suma Gandlur
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.
Global Tastes & Travels Inc.
this is one I def. would try and I have green plantain in the kitchen...so good
Global Tastes & Travels Inc.
this is one I def. would try and I have green plantain in the kitchen...so good
The Pumpkin Farm
very beautiful looking dish but it could be your photography as well which I am in love with
Priya Suresh
Just cant take my eyes from that bowl of aratikaya kura.. Wow thats wonderful u chosed to cooked Andhra recipes through out this month..
Foodiliciousnan
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
Foodiliciousnan
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
Sreevalli E
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.
Janani
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
Nisha Sundar
Lovely start Pavani. Regional dishes are the best always.. 🙂 Looking forward to your series..
Sandhya Ramakrishnan
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 🙂
Sandhya Karandikar
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.
Nivedhanams Sowmya
beautiful written post!!! Nice to learn a simple and elegant Regional dish!!Sowmya