Ava Pettina Aratikaaya Kura - Raw Plantain in Mustard Paste - Indian food recipes - Food and cooking blog

All Recipes » Ava Pettina Aratikaaya Kura – Raw Plantain in Mustard Paste

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.

My entry to JFI-Banana hosted by the lovely Mandira of Ahaar.

Ava Pettina Arati Kura

  Prepare time:  Cook:  Serves: 2  Cuisine: Andhra raw_plantain,vegan_recipe,All Recipes,Andhra Recipes,Indian Fry Recipes,Indian Vegan Recipes,Indian Vegetarian Recipes,Recipes Vegetable Dishes
5 stars based on 5 reviews

 Ingredients

  •   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

Method for making Ava Pettina Arati Kura

  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.

By Published: