May 29, 2008

Recipe - Aratikaya pulusu bellam koora (Kacche kele ki khatta meeta sabzi)


Raw plantain cooked with sweet and sour sauce

Summary:

Plantains has high dietary fiber, vitamin c, antioxidant and anti-inflammatory agent. It is good for people suffering with asthma, bronchitis, cancer. By eating plantain or banana, for diabetics, it temporarily increases the blood sugar and insulin level, and also due to the high dietary fiber may lower the risk of type 2 diabetes. Source: Puritan

Plantains can be used for cooking different types of food depending on the ripeness. Raw plantain can be used for making fritters, chips by deep frying, steam cooked to make curries. Every household, in southern India prepares raw plantain curry with variations. For example, small amounts of coconut or mustard paste/curry powder or mustard powder are added. The recipe given is the sweet (jaggery/sugar) and sour (tamarind) recipe, which is a very common recipe in Andhra cooking.

Ingredients

  • Plantain - 1 and 1/2 large
  • Chana dal - 2 teaspoons
  • Urad dal - 2 teaspoons
  • Cumin seeds - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • curry leaves 1 stalk
  • Dry red chilli - 1
  • Green Chilli - 2 (depending on the spice level)
  • Tamarind paste - 1/2 teaspoon
  • Jaggery/Sugar - 1 tablespoon
  • Salt - 1/2 + 1/2 teaspoon
  • Turmeric - 1/4 teaspoon
  • Oil - 2 teaspoons
  • Water - 1/2 + 1/4 cup

Process:


Pressure cook peeled and chopped plantain with 1/2 teaspoon salt and turmeric and 1/4 cup of water for 2 whistles. Set it aside.

Preheat oil in a medium bottom saucepan or wok on medium high temperature, add chana dal, urad dal, cumin seeds and mustard seeds. Let them splutter, add red chilli, green chillies and curry leaves.

Add cooked plantain, tamarind paste, jaggery, 1/2 teaspoon salt and 1/2 cup water, mix it well. cook on low heat till the plantain blends well with the sweet and sour sauce (approximately 15 minutes).

Serve hot with rice or roti.

Preparation time: 20 - 30 minutes
# Servings: 2

8 comments:

TBC said...

I make a thoran (a typical Kerala side dish) with this all the time. Never tried a pulusu type preparation. That will be a nice variation. Got to try it sometime...

Devi Priya said...

Pulusu mean tamarind pulp. Not the pulusu, we call in telugu the semi liquid like sambar. This is basically a wet curry, not gravy curry.

Thanks
Priya

Andhra Flavors said...

haa.. aratikaya pulusu.
last week nenu pulusu chedaamu ani techanu aratikaayalu.but 2 days muggipoyaayi. ayyo malli gurtuchesi badapettere...

Andhra Flavors said...

priya i passed an award to u?
but there is no response from Your side.?????

Devi Priya said...

Sorry, I did not see the award, how was that posted via email or blog?

Priya

TBC said...

Hey Priya,
I made this. It is a nice change from the way I usually use this vegetable. Thank you for the recipe!

Devi Priya said...

Thanks for trying it out and letting me know.

Priya.

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Disclaimer

Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.