Cooking raw plantains with mustard paste is typically the Andhra way of cooking plantains. I’ve adapted this recipe from the Cooking At Home With Pedatha, which is a treasure trove of authentic Andhra recipes. I would totally recommend buying this book if you love Andhra food. The curry is a perfect blend of sweet, sour and spicy with the earthy freshness of coriander leaves.
Recipe For Raw Plantain Curry With Mustard Paste
( Learn how to make Ava Pettina Aratikaya Koora, an easy curry with raw plantains cooked in mustard paste)
Prep Time: 10 mins
Cook Time: 20 mins
Allergy Info: Vegan, Gluten free, Soy free, Nut free
Course: Accompaniment, Curry
Cuisine: South Indian ( Andhra)
Raw plantains 2 medium peeled and chopped into cubes
Oil 2 tbsp
Curry leaves a sprig
Mustard seeds 1 tsp
Urad dal 1 tsp
Salt to taste
Lemon juice 1 tbsp
To grind to a paste
Freshly grated coconut 3 tbsp
Mustard seeds 1/2 tsp
Coriander leaves 1/2 c chopped loosely packed
Green chilies 2 to 3
Cook the plantains in 2 c of water over stove top or microwave on high for 5 mins. The plantains must be cooked but firm. Mushy plantains wont work here.
Drain the water from the plantains completely and set aside.
In a blender, place coconut, mustard seeds, coriander leaves and green chilies along with 1 tbsp water to a smooth paste. Set aside.
Heat oil in a pan.
Pop the mustard seeds and throw in the urad dal and curry leaves next.
Now add the cooked plantains and saute for a min.
To this add the ground paste and salt and mix well.
Cook on medium flame for 5 mins stirring gently in between.
Switch off flame.
Add lemon juice and mix well.