Aratikaya Iguru - Vazhakkai Poriyal - Raw Banana Salan - Plantain Curry

 
Aratikaya Iguru or gravy(also called as Raw Banana Salan/ Plantain Curry/ Vazhakkai Poriyal) is one of my favorite masala curry. I love cooking with plantains be it gravy or fry or any other recipe.This gravy is a side dish that suits better with sambar rice or rasam or curd rice and for chapathi. 

This aratikaya kura andhra style recipe is also called as vazhakkai poriyal recipe in tamil, aratikaya in english is called as Raw Banana. 

Let us start learn how to make aratikaya curry for chapathi

Aratikaya iguru - Vazhakkai Poriyal - Ingredients

1. Raw Banana - 1
2. Onions - 1
3. Green Chillies - 2
4. Curry Leaves - 1 sprig
5. Coriander Leaves - 2 to 3 sprigs
6. Spring onion leaves - 2 to 3 sprigs
7. Peanuts - 1 big tbsp
8. Sesame seeds - 1 big tbsp
9. Tamarind - 1 lemon sized ball
10. Mustard seeds - 1/2 tsp
11. Cumin seeds - 1/2 tsp
12. Fenugreek seeds - 1/4 tsp
13. Turmeric Powder - 1/2 tsp
14. Salt - To taste
15. Red Chilli Powder - 1 n 1/2 tsp
16. Coriander Powder - 1 tsp
17. Oil - 3 tsps

How to make Aratikaya Curry - Procedure

1. Peel and slice raw banana to slices, also soak tamarind in 1 cup of water

 

 

2. Dry roast peanuts and sesame seeds till nice aroma comes and grind to a coarse powder

3. Heat oil in a kadai, add mustard, cumin and fenugreek seeds
4. Once they splutter, add slit green chillies, onion pieces, curry leaves and spring onion leaves

5. Add turmeric powder and raw banana slices
6. When banana slices are cooked, add salt, red chilli powder, coriander powder and peanut n sesame ground powder

7. Mix well and add soaked tamarind juice, and 1 more cup of water too
8. Cover with a lid and cook till banana is nicely cooked. 

9. Banana slices become soft and tender it should be handled carefully just like the fish pieces in the fish gravy
10. The gravy thickens and oil oozes out of the gravy now the gravy is ready to serve

I will post more recipes for plantains in the meanwhile try other banana recipe: Raw Banana French fries

Banana Plantain Recipe

Mango Burfi-Mango Halwa-Mango Fudge

Mango Burfi is my first mango recipe in my blog. I made this dessert for the very first time using Mango puree and it came out very nicely. The halwa was warm, soft and gooey. It was very rich in texture. I loved its colour, it just looked so awesome and was mouth watering. No one can resist themselves from eating mangoes and the recipes made using mangoes right. Here comes the Mango Halwa / Mango Burfi / Mango Fudge recipe, I hope you enjoy its cooking and will cherish its taste and will be longing for more of it. 

 

Don't miss this recipe during summers.

Ingredients:

1. Alphonso Mango - 1 large (fully riped one)
2. Full cream Milk - 2 cups
3. Sugar - 1/2 cup (Mango I used was very sweet, you can adjust as per the mango's sweetness)
4. Ghee - 4 tbsps
5. Cashew nuts - 10 (broken to small pieces)
6. Raisins - 10
7. Melon Nuts - 2 tsps
8. Yellow Food Color - 1/4 tsp (Optional)

Procedure:

1. Extract the mango pulp and make a fine puree out of it. You can extract puree using your a blender also

2. Now heat a thick bottomed pan, heat ghee and fry all the nuts 

3. In the same pan pour milk, add sugar and keep stirring

4. Once the sugar melts add mango puree and keep stirring, you can add food color in this stage

5. Cook till all the moisture evaporates, it thickens and comes to a soft and gooey texture

 

6. Switch off the flame, transfer the halwa into a plate greased with few drops of ghee
7. Keep it outside till it cools down, now put it in the refrigerator for 2 to 3 hours

8. Finally when it becomes firm, cut into pieces and serve