Aratikaya Ava Pettina Koora (Raw Banana Curry with Mustard Paste)

Ava Pettadam is a classic Andhra technique that adds zing to the most insipid koora or pulusu. It is very simple, soak some mustard with rice, and grind it to a paste with a red chilli or two. Add this paste to the koora or pulusu.

This recipe is for a raw banana curry with the mustard paste.

Ingredients

1. Raw Bananas – 4
2. Rai/Mustard Seeds – 1.5 tsp
3. Raw Rice – 1 tbsp
4. Red Chillies – 2 or 3
5. Udad Dal – 1 tsp
6. Turmeric – 1/4 tsp
7. Tamarind Paste (optional) – 1/4 tsp
8. Curry Leaves – A Few
9. Salt to Taste
10. Oil – 2 tbsp

Method for Ava Paste

1. Soak 1 tsp mustard seeds and the rice in just enough water to cover them for about 1 hour.
2. Grind the soaked rice and mustard seeds along with one red chilli and the water they were soaked in.

Method for Koora

1. Boil about a litre of water.
2. Peel and dice the bananas into 1″ cubes.
3. Put the banana pieces into the boiling water along with the turmeric and tamarind paste.
4. Cook covered for about 5 minutes.
5. Turn off the heat and drain the water completely.
6. In a kadai/wok, heat the oil.
7. Add mustard seeds and wait till they splutter.
8. Add the udad dal and fry till golden brown.
9. Add the split red chillies and curry leaves.
10. Fry for a few seconds.
11. Add the banana pieces and fry over medium heat till the edges start to turn brown.
12. Add the mustard-rice paste and salt.
13. Mix well.
14. Serve hot with rice with some avakaya on the side.

Tips

• The plantains must be green, raw, and firm.
• Oil your hands before peeling and dicing the bananas. Otherwise you will end up with sticky, black hands.
• Put the banana pieces into water as you cut them, else they tend to turn black.

Related articles

• Cabbage Ava Pettina Koora (Cabbage Curry with Mustard Paste) (aahaaramonline.com)
• Thotakura Ava Pettina Pulusu (Stew with Amaranth Leaves and Mustard Paste) (aahaaramonline.com)