Aratikaya Kura (Raw Banana Curry)
PrintIngredients
- 4 - 5 bananas Raw – small, peeled & cubed
- 2 tsps Tamarind paste
- 2 chilies Green - slit lengthwise
- ½ tsp Turmeric
- 2 tbsps coconut Fresh grated
- to taste Salt
For Tempering:
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 2 Red Chili Dry
- Curry leaves – few
Poriyal Powder:
- 1¼ cups Coriander Seeds
- ¾ cup Chana dal
- ½ cup Urad dal
- ¾ cup chilies Dry Red
- Tamarind ball – Marble size
- to taste Salt
Instructions
Make Poriyal Powder:
- Dry roast the coriander seeds & both the dals.
- Fry the red chilies in the oil.
- Mix all the ingredients together and grind to almost fine powder.
- Store in a air tight container and use as needed.
Make the Poriyal:
- Take the raw banana, pinch of turmeric, salt & tamarind paste with 1cup of water in a medium sauce pan. Cover & simmer until the veggie is tender and almost all the water is evaporated.
- In a sauté pan, heat 2tsp oil and add all the tempering ingredients.
- Once the seeds start to splutter, add green chilies and cooked banana.
- Sprinkle in the poriyal powder and grated coconut. Mix well and cook for 3-5 minutes for the flavors to blend.
- Serve hot with steamed white rice.
Notes
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