Raw Banana Curry (Wet) / Aratikaya Muddha Koora

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins  CookTime:15 mins  Cuisine: Indian

Raw Banana / Aratikaya curry recipe is a very common among South Indian vegetarian households. It mainly uses the G-G-G-C or G-G-C mix, that forms the major ingredient combo in this. You shall know what these abbreviated letters stand for, only if u read through the whole recipe. 🙂 

Raw banana has High Fiber Content, Probiotic Bacteria, Source Of Vitamins and is good for Diarrhea Treatment, Diabetic Diet. And Capsicum is one vegetable that is low in Saturated Fat, and very low in Cholesterol. It is a good source of Dietary Fiber, Vitamin-C and Vitamin-K. (over the internet). 

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Curry recipes collection here⇒   Curry / Koora / Stir Fry

Dal / Lentil Stew recipes collection⇒  Dal / Pappu / Lentil Stew

Daily Meal Platters / Lunch Thali(s)⇒  Bhojanam / Thali / Meal Platter

Related Posts⇒  

1. Aratikaya Vepudu /Raw Banana Fry/ Plantain Stir Fry
2. Capsicum – Aratikaya Koora / Bell Pepper-Raw Banana Curry
3. Gutti Vankaya Koora / Stuffed Brinjal Curry (Semi Dry)

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• Raw Banana/ Aratikaya – 2 large or 4 small
• Lemon – 1 (large size)
• Salt – 2½ teaspoons
• Ginger – 2 inch piece
• Garlic – 3 cloves (optional)
• Green Chillies – 7 to 8
• Coriander – 1 handful
• Cooking Oil – 4 tablespoons
• Water – ½ cup

Ingredients for Tempering :

• Mustard Seeds – ½ teaspoon
• Jeera / Cumin seeds – ½ teaspoon
• Sesame seeds/Nuvvulu – 1 teaspoon
• Urad Dal / Black Gram – 1½  teaspoon
• Chana Dal / Bengal Gram Lentils – 1 teaspoon
• Curry Leaves – 10
• Dry Red Chillies – 3
• Turmeric – ¼ teaspoon

Special Ingredients:

• Lemon juice
• Ginger 
• Garlic (optional)
• Green Chillies

Procedure:

• Peel the skin of Raw bananas, cut them into cube size pieces and put them in  a bowl of water, so that they dont turn dark in colour.

  

  Raw Bananas washed

  

  Cut into halves for peeling

  

  Raw Bananas Peeled

• Put a medium sized frying pan on stove top under medium flame.
• Add 2 tablespoons of cooking oil and heat it.
• Add all the ‘Ingredients for Tempering’ into the pan. Saute them by stirring.‘Ingredients for Tempering’ being added to heated oil
• Then add the dry red chillies just by breaking them into half with your fingers.
• Now, transfer all the pieces of raw banana into the pan, along with salt.
• Gently mix everything , such that the pieces are coated well with the salt and tempering. Aratikaya/ Kachche Kele/ Raw Banana pieces and salt added to the pan 
• Add the water and cover the pan completely with lid, for 5 mins. Let it steam cook.
• In the meanwhile take the Ginger, GreenChillies, Garlic (optional) & Coriander bunch into a blender / mixie and make into a coarse paste. Keep aside.
• 

  Ginger,GreenChillies and Corinader to be grind
• Return to the pan and check if the raw banana pieces are softened / cooked perfectly.
• If so, then add the blended coarse paste and the remaining oil to the pan.
• Now, mix everything thoroughly and let it be on flame for 2 more minutes, without lid.Just before switching the flame off
• Switch the flame off and let it cool for 5 mins.
• Then, squeeze the lemon juice over the curry and give a gentle mix.
• Take the, Raw Banana / Aratikaya curry into a serving bowl, garnish it with chopped coriander leaves. Done!!

Tips:

• After the tempering, you can add onions and garlic, which I avoided.
• Adjust the salt and spice as per your taste.
• Dont add the lemon juice, onto very hot curry, it might ruin the taste of entire dish.
• This, Raw Banana / Aratikaya curry tastes fine upto 2 days at room temperature and stays good upto a week when stored in refrigerato.

Result:

• We had this, Raw Banana / Aratikaya curry with plain rice and plain roti too. It tasted delicious for both.
• It can be served as a side either with any rice, roti, chapati.
• Moreover with such vegetable that has such high nutrient values (as I mentioned above in detail), this curry is perfect health wise too. Raw Banana/ Aratikaya/ Kachche Kele ki Sabzi / Muddha Koora/ Wet Curry

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Print Recipe

Raw Green Banana / Plantain Curry (Wet) / Aratikaya Muddha Koora

Vegan, Gluten free, South Indian telugu style, Green Raw Banana / Kacche Kele ki Sabzi / Aratikaya Muddha Koora suitable as a side for rice / roti.

Prep Time10 mins

Cook Time15 mins

Course: Side Dish

Cuisine: South Indian

Keyword: aratikaya muddha koora, kacche kele ki sabzi, plantain curry recipe, raw banana curry

Equipment

• Blender/Grinder/Mixie.

Ingredients

• 2 count Raw Banana/ Green Banana / Plantain / Kacche Kele / Aratikaya
  
  (2 large or 4 small)
• 1 count Lemon (large size)
• 2½ teaspoons Salt
• 2 inch piece Ginger
• 3 pods Garlic (optional)
• 7 to 8 count Green Chillies
• ½ cup Water
• 4 tablespoons Cooking Oil
• 1 small bunch Coriander

INGREDIENTS FOR TEMPERING:

•  ½ teaspoon Mustard Seeds
•  ½ teaspoon Jeera / Cumin seeds
• 1 teaspoon Sesame seeds / Nuvvulu
• 1½ teaspoon Urad Dal / Black Gram / Minappappu
• 1 teaspoon   Chana Dal / Bengal Gram Lentils / Senagapappu
• ¼ teaspoon Turmeric Powder
• 10 count Curry Leaves
• 3 count Dry Red Chillies

Instructions

• Peel the skin of Raw bananas, cut them into cube size pieces.
• Put them in a bowl of water, so that they don't oxidise and turn dark in colour.
• Put a medium sized frying pan on stove top under medium flame.
• Add 2 tablespoons of cooking oil and heat it.
• Add all the ‘Ingredients for Tempering’ into the pan. Saute them by stirring.
• Now, transfer all the pieces of raw banana into the pan, along with salt.
• Gently mix everything , such that the pieces are coated well with the salt and tempering.
• Add the water and cover the pan completely with lid, for 5 mins. Let it steam cook.
• In the meanwhile take the Ginger, Green Chillies, Garlic (optional) & Coriander bunch into a blender / mixie and make into a coarse paste. Keep aside.
• When the raw banana pieces are softened / cooked perfectly, add the blended coarse paste and the remaining oil to the pan.
• Now, mix everything thoroughly and let it be on flame for 2 mins, without lid.
• Switch the flame off, and let it cool for 5 mins. Then, squeeze the lemon juice over the curry and give a gentle mix.
• Take the curry into a serving bowl, garnish it with chopped coriander leaves. Done!!

Notes

Please check the main post for RECIPE TIPS!