Ava Pettina Aratikaaya Kura – Raw Plantain in Mustard Paste
Whenever I prepare ava pettina kuralu (mustard based preparations), a myriad of food related childhood memories seeps into my mind. During my growing years, when my grandmother prepared this dish, the aroma which emanated from her kitchen would spread throughout the house, pulling us like magnets towards the dining table much before lunch time.:)
Mustard flavored stir fries or dishes are a part of Andhra cuisine. Usually cabbage, jackfruit and raw bananas are some of the vegetables/fruits used in mustard based preparations. The heady aroma, warmth and unique flavor of this traditional Andhra vegetarian delicacy, ava pettina arati koora, is from the pronounced use of mustard. Very quick, simple to prepare, healthy and makes a great side with hot steamed rice or rotis.
Ava Pettina Arati Kura Recipe
Prep & Cooking: 20 mts
Serves: 3-4
Cuisine: Andhra
.
2 raw plantains, skinned and cubed
big pinch turmeric pwd
1 1/2 tsp oil
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/4 tsp split black gram dal
1 green chillis, slit
10-12 curry leaves
pinch of asafoetida/hing
Make a coarse paste:
1 1/2 tsp mustard seeds
1 green chilli
1″ ginger
2-3 tbsps grated coconut
2 tbsps water
1 Add a cup of water to the cubed plantains along with turmeric and salt and cook till soft but not mushy. While the plaintains cook, prepare the paste and keep aside.
2 Heat oil in a vessel, add the mustard seeds and let them pop. Add the gram dal, and let it turn golden brown, then add the curry leaves, green chilli and asafoetida.
3 Immediately, add the cooked plantain pieces and combine. Adjust salt.
4 Add the ground mustard paste and combine. Cook for 2 mts before turning off the heat.
5 Serve with hot rice.
My entry to JFI-Banana hosted by the lovely Mandira of Ahaar.
By Sailu • Sep 21st, 2007 • Category: All Recipes, Andhra Recipes, Stir Fry Recipes, Vegan Recipes, Vegetables, Vegetarian Recipes
Sailu,
Kura chala bagundee, mustard too nenu yepudu tenaledu. Next time try cheyali…
Madhavi.
I’m going to try this with cabbage because I dont like to pair coconut with plaintains in a dry curry
yes dear,mustard paired with anything is a great combo!
Arti Kura looks fabulous, naaku chala istham ee kura! tx Sailu for such great recipes, I can count on u always!
Hey Sailaja ( same as my sisters name..:) ).. Aava pettina kooralu are so common and popular in Andhra. Few days back, I made aava pettina cabbage koora..:D… the pic is fab dear..
Sailu, I hope u sent this to Think Spice: Mustard Event..:)
I can imagine the taste of this dish. We have few mustard based dishes and they all taste amazing. I will have to try this sometime….
deliicious looking Sailu!
Wow…This is seems to be a healthy a way to cook aratikaya ..The recipes i use require so much oil
…I cant wait to try it…The photos look delicious.
Nandita
This is new to me…but I like the look and feel of the recipe…might just try it:)
I’d love to taste this!
Paz
Sailu, I love, love, love green plantains and am always looking for different ways to cook it and I am definitely going to try your recipe. Thanks for the inspiration.
Have I told you how much I like the lighting on your photographs? Beautiful.
I remember heavenly smells of my mother’s cooking too…every time I smell something similar, I become nostalgic
Hi Sailu garu,
I am great fan of u and following each and every recipee. Daily, I would watch ur site without fail for any new recipes. Ur recipes are so good that I just want to stop my work and want to try it thereafter.
I had bought plantains thinking of making Bajji. When I saw your Ava Pettina Kura I went ahead and tried it. It was very tasty, thanks!
Inspired by the fellow bloggers like you, I have started a new blog at http://goldenrecipes.blogspot.com, please visit and post your
comments and suggestions!
ee koora nenu chesanu mee recipe choosi. idhe first timee kaani chaala baaga vvachindi, maa hubby ki inkaa kaaramgaa vundalata, eesari inka pachi mirchi add cheyyali, kaani naaku inka aavapettina kooralu cheyyalani vundhi. vaatini blog cheyyandi.
Hi Saialja,
My name is also Sailaja. I came to know your site after coming to US. Just I typed “Sailu” (my name) at Google search page. Just wanna c de output. I got ur site. It is very good, nice,wonderful, … so on. I was amazed. Really, you are doing a gr8 job. I love ur site. Your description of recipes & de way u present ur recipe pics is really nice.
Yesterday, I tried “Ava Pettina Aratikaya Kura”. It came out good.
I’m very lazy to grind anything. Luckily, I hv ginger paste, shredded coconut, mustard powder. So, I simply added all this to de curry. Instead of ground green chilly … I used red chilly powder. But de curry came out good.
Soon I’m going to try some of ur other recipes too.
Thank You for ur recipe & recipes.
Hello Shailu,
Your website is very nice. Photos are also very nice. Recipes are also very very…good.
I never try banana in vegetables but I will definitely try this recipe.
Hi sailu,
ipppude koora chesanu. chala baga vachindi. taste keekaa.
Thanks.
I love your site ! Any tips on how to take good photographs of food. Yours are terrific.
Thanks. Ria
The links at the top of this page are not working. This is an XP professional machine with IE 6
Sailu, I love your blog. I had previously only eaten Indian food in restaurants, but this recipe inspired me to try making an Indian dish myself. It was wonderful, and someday I hope to try it with fresh curry leaves and fresh coconut instead of dried. The second time I made it I added cumin and a little tamarind paste. I liked the result; I hope the idea doesn’t make you wince!
A beginner’s question: I’ve noticed that some Indian recipes call for tiny quantities of lentils (just 1/4 tsp black gram dal in this case), which is surprising to me. Am I correct that the dal should be soaked in water for 30 minutes or so before frying? Is the purpose of the dal to add a crunch or to add a specific flavor? Thank you for any comments, and I look forward to more of your recipes.
Dan (of Boston but currently in Tokyo)
Hi Dan, I quite like the idea of adding tamarind for that tangy twist to the raw plantain dish.:)
To answer your question, the dal called for serves the purpose of ‘tempering’ or ’seasoning’ which imparts a flavor to the dish as well as provide crunch. You don’t need to soak the dal. If you aren’t keen on the dal, omit and try the dish. But split gram dal is an important ingredient in the tempering process of most S.Indian dishes. Hope this helps, Dan.
Sailu, thank you for your reply. Now I have my answer to the dal question. Next time I will not soak the dal. I think I have to buy more plantains, though – the ones I have are turning yellow fast!
4 tahu cut into small pices and chilly powder about 5 tablespoon instead of grinded ond milk full cream 2 cups
onion and garlic paste 5 tablespoon tomatoes just likely about 4 cut into quarter
hi sailu commenting for the first time. nenu mee recipies ki full fida. first time ee kura chesinappudu superhit iyyindi. tharuvaata nenu 2 times try chesaanu koncham chedu vasthundi endhuko koncham chebuthara wats wrong im doing.
After adding the mustard paste, do not cook the plantains for long. Turn off heat after one or two mts.
wow.. this is quite a safe food.. I am totally allergic to oily (atleast oily looking) foods.. This seems to be easy to prepare and looks like it would be a feast when we eat with curd and pudhina chutney on steamed rice … Thanks Sailu.. good find..
I wanna try this!!
Hi Shailu
I look up you site first thing in the morning. I always find something there. You mentioned above that mustard powder is used in jackfruit preparations. Can I use the same Ava Pettina Arati Kura Recipe for
say 250 to 300 gms of raw jackfruit.
Thanks once again for the awesome site.
Your welcome, Sarita. Yes, you can follow the above recipe for raw jackfruit. Adjust spices according to the quantity of jackfruit used.
Good one! I have been searching for a plantain recipe since some time and found this on ur site. I never tried plantain, as we don’t get these in our native, but my hubby is a big fan of this and had been asking me since long time to try it out.
When I started boiling the cubed plantains by adding water, turmeric and salt, after some time, all of them got some black patches. Not sure what went wrong. I had to throw them out
. Can you please help me finding my mistake?
Also, how do you peel the plantain? Not sure if I did something wrong in the peeling process.
I’m not sure why the boiled plantain got black patches. Maybe you should try again with fresh raw green plantains. To peel the plantain, use a sharp knife to cut the top and end part. Use the knife to peel the green skin (do oil your hands as they can stain). Place in salted water to prevent discoloring. Slice or chop into pieces as called for in the recipe and place in salted water till use. Hope this helps.
Sailu,
Can you please answer my question?
Hi sailu ,
Thanks for the wonderful recipes I thoroughly enjoy preparing the tasty dishes and all of the recipes are listed to perfection
Hi sailu,
I remember my mom cooking this curry.. And as u said it reminds me a lot of memories from childhood… U mentioned that we can use the same recipe for cabbage…Thats interesting and want to give it a try … Is the procedure still the same as plantain?? Like par boiling the cabbage and do the talimpu and from then on the same.. should we add onions for cabbage?
Thanks,
Mrudula.
Follow the same procedure for cabbage without onions, Mrudula.