HOME        |        ABOUT        |        COPYRIGHT        |        CONTACT        |         RECIPE INDEX        |         INDIAN THAALIS        |         MILLET RECIPES        |        EVENTS' ROUNDUP        

Saturday, September 18, 2021

Aratikaaya Koora / Andhra Style Plantain Curry

(This was originally published on 3/18/2008.)

'Aratikaya' is plantain and 'koora' is curry in Telugu, a south Indian language. This aratikaya koora or plantain curry is a traditional version, common in the south Indian state of Andhra Pradesh. It is a simple and easy preparation, with a balance of sweet, sour and spicy flavors. The souring agent used here can be lime / lemon juice or tamarind puree and the sweetener added is usually jaggery. The flavors should be subtle and well balanced for the curry to taste delicious. The preparation is meant to be dry and usually served with  hot rice and ghee. 
Ingredients needed: 
2 cups peeled and cubed plantain
A pinch of turmeric powder
1.5 tbsp. oil 
1 tsp mustard seeds
1 tsp split chickpeas / chana dal
1 tsp. skinned black gram / urad dal
A sprig of curry leaves
A pinch of ground asafoetida
1/4 cup fresh / frozen shredded coconut
Salt to taste
Chili powder to taste (I added about 3/4 tsp.) 
1 tbsp. jaggery or to taste
Lemon / lime juice to taste (I added about 1.5 tsp juice.)
1. Peel the skin of plantains, quarter lengthwise and chop into small cubes. Add plantain and turmeric to a bowl and add enough water to cover them.
2. Pressure cook the plantain cubes for 3 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 saving a tbsp. or two if needed in case.
* Thaw the coconut in microwave if using frozen coconut.
3. Heat oil in a pan / kadai and add mustard seeds, split chickpeas and black gram. When the lentils start to turn slightly reddish, add curry leaves and asafoetida and stir.
4. Next add the cooked and drained plantain cubes, coconut, chili powder, jaggery and salt. (Now is the time to add tamarind pulp if it is being used instead of lemon). Mash the plantain lightly and and mix well to combine. Taste and adjust the quantities of seasonings if needed. Add a few tbsp. of water saved from cooking plantain / water if the curry appears dry.
* Cook for a couple of minutes and turn off the stove.
* Add lemon juice / lime juice at the end and stir well.
* Serve it warm with steamed rice and ghee.

This post is an entry for Blogging Marathon under the theme 'Regional Side dishes'. Check the link to find out what other marathoners are cooking.


Anonymous 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.

Finla said...

I love curry with plantain.
Reminds me of home

Cham said...

Yummy plantain curry

vaishali sabnani said...

I have used plantains just in kebabs , now I have a new recipe , tried and tested . The side dish sounds delicious and worth a try.

Radha said...

Looks and sounds a delicious curry!