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.
- Raw Bananas – 4
- Rai/Mustard Seeds – 1.5 tsp
- Raw Rice – 1 tbsp
- Red Chillies – 2 or 3
- Udad Dal – 1 tsp
- Turmeric – 1/4 tsp
- Tamarind Paste (optional) – 1/4 tsp
- Curry Leaves – A Few
- Salt to Taste
- Oil – 2 tbsp
Method for Ava Paste
- Soak 1 tsp mustard seeds and the rice in just enough water to cover them for about 1 hour.
- Grind the soaked rice and mustard seeds along with one red chilli and the water they were soaked in.
Method for Koora
- Boil about a litre of water.
- Peel and dice the bananas into 1″ cubes.
- Put the banana pieces into the boiling water along with the turmeric and tamarind paste.
- Cook covered for about 5 minutes.
- Turn off the heat and drain the water completely.
- In a kadai/wok, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the udad dal and fry till golden brown.
- Add the split red chillies and curry leaves.
- Fry for a few seconds.
- Add the banana pieces and fry over medium heat till the edges start to turn brown.
- Add the mustard-rice paste and salt.
- Mix well.
- Serve hot with rice with some avakaya on the side.
- 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.
- Cabbage Ava Pettina Koora (Cabbage Curry with Mustard Paste) (aahaaramonline.com)
- Thotakura Ava Pettina Pulusu (Stew with Amaranth Leaves and Mustard Paste) (aahaaramonline.com)