Aava pettina Aratikaya Kura (Mustard Flavored Raw Banana Curry)

Blogging Marathon# 32: Letter A
Theme: A-Z Vegetarian Dishes from Andhra Pradesh
Dish: A for Aava pettina Aratikaya Kura (Mustard Flavored Raw Banana Curry)

We are starting our Month long Mega Blogging Marathon today and we are doing 'A-Z' theme this month, which means all the members will be posting recipes with the same letter every day. I chose to do 'A-Z dishes from Andhra Pradesh'. I wanted to do it for quite some time now and with the inspiration of all my fellow marathoners and especially Valli, I'm finally doing it this month.

To start off, a little information about Andhra Pradesh (A.P.). A.P. is situated in the southeast of India. It is 4th largest by area and 5th largest by population. It has the longest coastline among all the states of India. Capital of A.P. is Hyderabad.

Photo Courtesy from MapsofIndia.com

The state comprises of 4 regions: Telangana, Kostha Andhra (Coastal Andhra), Rayalaseema & Uttarandhra. Food varies based on the geographical region, caste and traditions. Andhra food is probably one of the spiciest in India. Rice is our staple and A.P happens to be one of the largest producer of rice along with chilies.

Read more »

Aratikaya Annam (Raw Banana Rice)

Blogging Marathon# 31: Week 3/ Day 1
Theme: Main Course
Dish: Aratikaya Annam (Raw Banana Rice)

Today we are starting the 3rd week of Blogging Marathon and my theme for this week is "Main Course". Like Valli mentioned in her post, even I'm not sure which dish is considered as 'main course' in an Indian meal. Is it the Curry that goes with the rice or is it the rice itself. It's almost like the 'who came first question -- chicken or the egg??'

Well anyway I'm going to post 3 dishes that I think are 'main courses' in the next 3 days. For day 1, I have this raw banana rice. I saw the recipe on 'Eenadu' site and since I had all the ingredients, made it right away. It is a modification of good old pulihora or lemon rice and tastes great without any side dishes. Quick and easy to make, perfect for lunch boxes and picnics.

Read more »

Aratikaya Kura (Raw Banana Curry)

I usually just fry raw banana and wanted to make something different this time. This recipe is from Chandra Padmanabhan’s cookbook, Dakshin-Vegetarian South Indian Recipes, sounded different and delicious. The end result was this tangy spicy curry that went well with hot white rice and some dal.

Ingredients:
Raw bananas – 4-5 small, peeled & cubed
Tamarind paste – 2tsp
Green chilies -2 slit lengthwise
Turmeric - 1/2 tsp
Fresh grated coconut – 2tbsp
Salt – to taste

For Tempering:
Chana dal – 1tsp
Urad dal – 1tsp
Mustard seeds – 1tsp
Cumin seeds – 1tsp
Dry Red Chili – 2
Curry leaves – few

Poriyal Powder – 1tbsp*

Method:

• 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.

* Poriyal Powder:
Coriander Seeds - 1¼ cups
Chana dal – ¾ cup
Urad dal – ½ cup
Dry Red chilies – ¾ cup
Oil – 3tspHing – 2tsp
Tamarind ball – Marble size
Salt – to taste

Method:

• 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.