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.)

Directions:

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.

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Bangala Dumpa Majjiga Pulusu

Today's recipe is a classic, sour yogurt based stew that is quite popular through out the southern regions of India. And as it is norm in India, the name and the preparation of this dish too varies regionally. Majjiga pulusu is from the state of Andhra Pradesh and today's version comes from my MIL's Rayalaseema kitchen. This version is slightly different than my mother's preparation of majjiga pulusu and is a strongly flavored one because of the addition of cumin, coriander and ginger.

I have used potato in today's pulusu but it can be substituted with ash gourd, bottle gourd, cucumber, cabbage or okra. Majjiga pulusu in Andhra homes is typically eaten with rice and muddha pappu / plain cooked dal mixed together instead of eating with plain rice and so it would taste good if prepared on a spicier side instead of being a bland preparation. This pulusu can be served with rotis too.

Ingredients for 6 - 8 generous servings:

1 cup sour yogurt

1 big sized potato / Bangala dumpa

2 tbsp. rice
2 tbsp. split chickpeas / chana dal

2 tbsp. cilantro leaves
1 tsp. cumin seeds
1 tsp. coriander seeds (optional)

4 green chilies (or adjust depending upon the spiciness.)

1/4 cup fresh, grated coconut

1 inch piece of ginger

For tadka: 2 tsp oil, 1 tsp mustard seeds, curry leaves and a pinch of asafoetida powder

Salt to taste

1/2 tsp turmeric powder

Method:
* Soak rice and chanadal together in water for at least an hour or more and then drain and rinse. Grind the soaked rice + dal mixture along with cilantro, cumin seeds, coriander seeds, green chillies, coconut and ginger adding some yogurt.
* Peel and cube the potatoes. Cook them in a microwave, adding about 1/2 cup water.

* Whisk the yogurt in a blender or using a churner.

* Heat oil in a pan and add the mustard seeds. When they start to pop, add curry leaves and asafoetida. Then add the potato cubes along with the water used to cook, turmeric powder, ground mixture, whisked yogurt and salt. Add about 2 cups water and bring it to a rolling boil on medium flame. If the pulusu appears too thick, add some more water and continue cooking. Turn off the stove after a couple of minutes more.
* Serve with rice, plain dal and ghee.

This goes to Blogging marathon #71, under the theme 'Make a Meal'. Check here to find out what the other marathoners are cooking as part of the BM.

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