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.