We are very fond of raw banana and make a range of curries with it. One of my favourites is Aratikaya Vepudu | Crispy Raw Banana Fry. However, my father prefers the softer versions like Aratikaya Ava Pettina Kura (Banana Curry with Mustard Paste) and this Aratikaya Menthi Podi Kura, which is essentially parboiled raw banana pieces that are stir-fried and spiced with a fenugreek-flavoured powder.
In my home, we always have some Menthi Podi on hand to flavour curries and so this dry curry gets done in a jiffy. Even otherwise making Menthi Podi is a 5-minute job so does not add to time required for making this curry. I like this Aratikaya Menthi Podi Kura because the banana pieces are soft but the podu lends it a crunch and the methi lends it a touch of bitterness.
I love having this Aratikaya Menthi Podi Kura as an accompaniment to rice mixed with Pappu Pulusu.
Recipe for Aratikaya Menthi Podi Kura | Andhra Raw Banana Curry
This is the recipe for Aratikaya Menthi Podi Kura, a raw banana curry flavoured with fenugreek from my home state of Andhra Pradesh. It makes for an excellent accompaniment for Pappu Pulusu Annam.
- 2 Raw Bananas
- 1/2 tsp Turmeric
- Salt to Taste
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Udad Dal
- 3-4 Split Red Chillies
- A Few Curry Leaves
- 1 tsp Udad Dal
- 1/2 tsp Chana Dal
- 1/4 tsp Methi
- 1-2 Red Chillies
- 1/2 tsp Oil
Boiling about a litre of water with the turmeric and 1/2 tsp salt. Let it simmer.
Oil your hands with a few drops of oil and then peel the banana.
Dice the banana into 1" cubes and keep adding the pieces to the simmering water.
Cover and cook for 10 minutes or till the banana pieces become just a bit soft. Keep checking at regular intervals. You should be able to cut the pieces without them turning into a mash.
Immediately transfer the banana pieces into a colander and let all the water drain out. Takes about 7 to 10 minutes.
In a ladle or small kadai, over medium flame, heat the oil.
Add udad dal and chana dal, and stir-fry till they turn light golden brown.
Add the methi seeds to the frying dal and stir-fry till the methi seeds just start to change colour.
Turn off the heat and immediately add the split red chillies and let them roast in the hot oil.
Let the mix cool and grind to a coarse powder.
In a kadahi, heat the oil.
Add the mustard seeds and wait till they crackle.
Add the udad dal and cumin seeds and stir-fry till the dal changes to golden brown.
Add the split red chillies and curry leaves, and stir-fry for a few seconds.
Add the drained banana pieces and stir-fry till they dry out and crisp up at the edges.
Add the menthi podi and some salt (if required).
Mix well with a gentle hand and turn off the heat.
Serve warm as a side to Sambar Rice, Curd Rice, or Pappu Pulusu Annam.
- Oiling your palms prevents them from becoming black with the sap in the banana skin.
- If you plan to peel and chop the banana separately before boiling, then put the chopped banana pieces in water or they will turn black.
- If you need to refrigerate the leftover curry, sprinkle a little warm water and reheat before serving.