Aratikaya Menthi Podi Kura
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.
Ingredients
- 2 Raw Bananas
- 1/2 tsp Turmeric
- Salt to Taste
For Tempering
- 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
For Menthi Podi
- 1 tsp Udad Dal
- 1/2 tsp Chana Dal
- 1/4 tsp Methi
- 1-2 Red Chillies
- 1/2 tsp Oil
Instructions
Parboiling the Bananas
- 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.
Making the Menthi Podi (Do this while the bananas are cooking)
- 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.
Making the Aratikaya Menthi Podi Kura
- 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.
Notes
- 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.