Aratikaya Kobbari Koora or Raw Banana Curry With Grated Coconut is an absolute favourite of mine; especially as an accompaniment to Curd Rice or then Sambar Rice. The essence of this dry curry is in its simplicity. Given that fact, without much ado here is the recipe.
Time: 45 Minutes
- Raw Bananas – 4
- Grated Coconut – 2 tbsp
- Mustard Seeds – 1 tsp
- Udad Dal – 1 tsp
- Red Chillies – 3 or 4
- Tamarind Pulp – 1 tsp
- Turmeric – 1/2 tsp
- Oil – 2 tbsp
- Curry Leaves – A Few
- Salt to Taste
- Boil 1.5 litres of water with the tamarind pulp, 1 tsp of salt, and turmeric.
- Peel and cut the banana into 1/2″ cubes.
- Put the banana pieces in the boiling water and cook covered for 5 minutes or till you can just cut the banana pieces with a spoon.
- Drain the boiling water and set the boiled banana pieces aside.
- In a kadai, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and stir-fry till they are golden brown.
- Add the split red chillies and curry leaves.
- Stir-fry for 10 seconds.
- Add the boiled banana pieces.
- Stir-fry till the edges of the banana pieces start to turn brown.
- Turn off the heat.
- Add the grated coconut and more salt, if required.
- Mix well.
- Serve with hot rice, curd rice, or Sambar rice.
- I add salt to water because the banana pieces then absorb the salt.
- One test to determine if the banana pieces are cooked but not mushy is to observe just when the start to sink to the bottom of the vessel.
- I take the banana pieces when they are just “al dente” because then they don’t go too soft.
- Senaga Pappu Kobbari Koora (Bengal Gram and Coconut Curry) (aahaaramonline.com)
- Cabbage and Peas Koora (Patta Gobi aur Matar ki Bhaji) (aahaaramonline.com)
- Gherkins and Coconut Recipe/ Dondakaya Kobbari Koora (sabithavantalu.wordpress.com)
- Green banana curry (venusd.wordpress.com)
- Pindi Miriyam (Mixed Vegetable Stew with Lentils, Rice, and Pepper) (aahaaramonline.com)
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