Andhra aratikaya kura is simple to make curry that goes well as a daily recipe. Learn how to cook aratikaya kura aka Andhra style raw banana curry.
Add Plantain to Your Diet:
Plantain is the type of banana which is used for cooking purpose rather than eating it raw. We generally call it raw banana as it is the form that is mostly used for cooking. Banana, whether raw or ripe, is an excellent source of energy and fibre. Also rich in potassium, Vit A and C it serves well for people on the Paleo diet.
This vegetable cooked in different styles is always special at our house. This is one of those different recipes of plantain that I often cook. I hope you will love the Andhra aratikaya kura recipe (అరటికాయ కూర).
Relish this aratikaya kura with plain rice or as a side dish with rasam, sambar or dal. This goes well as a daily recipe which can be included in the menu.
step by step aratikaya kura recipe or plantain curry with grated coconut:
- Raw banana / అరటికాయలు – 1 big
- Finely chopped Onion (medium) – 1
- Finely chopped Tomato – 1
- Chopped Green chillies – 2
- Ginger garlic paste – 1 tsp
- Grated coconut – 1 tbsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Salt – as per taste
- Finely chopped coriander – 1 tbsp
- Curry leaves – few
- Skinned split urad dal – ½ tsp
- Chana dal – ½ tsp
- Mustard seeds – ½ tsp
- Jeera – ½ tsp
- Cut the raw banana horizontally into the half. Steam boil and let it cool.
- Peel off the skin and cut into cubes and keep aside. You will be able to it with hands as you do to boiled potatoes.
- In a thick bottomed pan, take oil. Add chana dal, urad dal and sauté. Once they begin to change colour, add jeera and mustard and let them splutter.
- Now add curry leaves, chopped onion, turmeric powder and chillies and sauté on a medium flame till the onions become soft.
- Add ginger garlic paste and cook till the raw flavour is gone. Then add salt and chopped tomato.
- Cook till the oil comes out.
- Add the raw banana cubes and cook on a low flame with occasional tossing. Try to toss instead of stirring. Wait till the banana absorbs the flavour of the gravy. Cook with the lid closed for 5 - 10 mins.
- Add the grated coconut and turn off the flame and mix well. Garnish with finely chopped coriander and serve hot.
** The green chillies and red chilli powder can be adjusted according to your taste.
*** The banana is pressure cooked to avoid stickiness of the vegetable. The banana pieces tend to stick to each other and give a slimy texture if not boiled before. To get the right consistency to the curry, you need to boil them before.
**** Switch off the flame once you add the coconut. The fresh coconut gives a subtle sweet taste to the curry and this will be lost if cooked in the gravy.