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Tuesday, March 18, 2008

Aratikaaya Koora / Plantain Curry

Easy preparation, simple looks and great taste - This describes aratikaaya koora. In this curry, a souring agent and sweetener is added. The souring agent can be lime / lemon juice or tamarind puree and sweetener is usually jaggery. The flavors are subtle and well balanced. The preparation is meant to be dry and usually served with hot rice and ghee. Tastes good with rotis too. Ingredients needed: One plantain - peel the skin, quarter lengthwise and chop into small cubes Juice from one lime 2 Tbsp fresh, grated coconut (optional) 1 tsp powdered jaggery 1/2 tsp chili powder Salt And for popu / seasoning - 1 tbsp oil, 1 tsp mustard seeds, 1 tsp chanadal, few curry leaves, a pinch of asafoetida, a little turmeric powder Cooking: Pressure cook the plantain cubes with water till you hear 3 -4 whistles. Alternatively, put the cubes in a pot and add enough water so that the cubes are well immersed in water. Cook till the cubes are done. When done, you must be able to mash the cubes with the back of a spoon. Drain the water. Heat oil in a saute pan and add the seasoning ingredients. When chanadal starts to turn slightly reddish, add the cooked plantain cubes, lime juice, coconut, chili powder, jaggery and salt. Mash the plantain lightly and mix well. Taste and adjust the quantities, if needed. Let it sit for a couple of minutes more and turn off the stove. Post a Comment

4 comments:

Hima said...

Ah! I love this curry. This reminds me of my peddamma who use to make it exactly the same way.

TBC said...

Looks good,Suma. I make something similar too but without the jaggery.

Happy cook said...

I love curry with plantain.
Reminds me of home

Cham said...

Yummy plantain curry