May 18, 2012

Avapettina Aritikaya Kura -Green Plantain Curry With Mustard Falvor And A Thali

Today Iam again here with a reagional thali from Andhra Pradesh. I have choosen some recipes fro Visakhapatnam (vizag) and Godavari districts. This reagion is in the North west part of Andhra Pradesh. This reagion is costal area with Godvari river delta. Godavari delta reagion is known as rice bowl of Andhra predesh with lash paddy fields and rich coconut groves. Visakhapatnam is a costal port city. In this reagion cuisine is influened by oriya cuisine. Like Kerala coconut is used in cooking because if it's rich coconut groves. This cuisine is a fusion of oriya and andhra cuisines.
G thali

Here in this thali I tried to explore the flavors of this reagion. In curries I made Avapettina Aritikaya kura. In this curry they give a flavor of mustard and ginger to fresh green plantain. This is side dish for rice with dal and rasam. But my choice is mix this curry with rice and dash of ghee..:) 

And the second curry is Dondakaya Kobbarikaram kura (Ivy gourd curry with coconut) is flavourd with coconut. This is also a perfect side dish for Rice, dal and rasam.
For this thali I made Paramannam as a sweet. This is a sweet rice Pudding made with rice, milk and jaggery, grated coconut

Avapettina Pulihora is a famous rice dish from this reagion. Pulihora is rice dish, Rice  mixed with sour sauce made with Tamarind or lemon. Here in this thali I made with lemon with a twist of Mustard, ginger and green chilli paste. This recipe I learnt from one of my friends mother they are from Vizag. Thanks for the recipe Kamala Aunty.
Bobbarla vadalu.. Bobbarlu means blackeyed beans is the snack in this thali
Avakaya is a famous mango pickle in Andhra pradesh
Here is todays recipe from this thali is Avapettina Aritikaya Kura
Avapettina aritikayakura INGREDIENTS:--
Green Plantain s -- 2 peeld and cut in to cubes
Turmeric powder  --- 1/4 tea sp
Oil  --- 1 tab sp
Salt to taste
For Paste:--
Mustard seeds  -- 1 &1/2 tea sp
Green chillies  -- 2 cut in topieces
Ginger -- 1 inch pieces peeld and chopped
Grated coconut  -- 3 tab sp
Water -- 2 tab sp
For tadka (talimpu):--
Mustard seeds -- 1/2 tea sp
Split urad dal -- 1 tea sp
Curry leaves A Few
METHOD:--
1. Cook Plantain cubes with a cup water and turmeric powder, salt to taste. cook till plantain pieces becom soft but not mushy.
2. In the mean while make paste with past ingredients and set a side.
3.Now heat oil in a pan add mustard seeds let them popup then add split urad dal fry till they turn in to golden then add curry leaves.
4. Then immediately add cooked plantain pieces give a good stir fry for five minutes in a medium flame keep stiring in between.
5. Now add ground paste and give agood stir and fry for 2 more minutes and remove from heat.
Serve hot with rice.
This is my Third  Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.
And this is my entry for Srivallis Thali Mela




12 comments:

Home Cooked Oriya Food said...

wow - so many amazing thalis from your space... love it...

Priya Yallapantula said...

wow, love the paste and how the kura looks at the end :)

foodiliciousnan said...

This is such a different way of preparing raw banana curry. I love your thali spread too, Padma. Elaborate and so well presented

Jayanthi said...

Such an elaborate spread...looks fantastic.

Priya said...

Wish to finish that whole plate anytime, super tempting curry..Cant wait to try soon.

Pavani said...

That's a mouthwatering spread you got there. I love avapettina kuralu -- spicy & delicious. I never made it myself though, thanks for the recipe-- will try soon.

Chef Mireille said...

I love plantain - these photos are making me so hungry!

Smitha said...

u are too good with the thalis...all dishes on it are yumm!....

Srivalli said...

Looks awesome Padma..so wonderful looking plate!

vaishali sabnani said...

Yet another thali...and what a woderful job!!..awsum:))

Krithi said...

Since I am not getting plantains here that often.. I have forgotten this tasty dish!!
Krithi's Kitchen

Harini-Jaya Rupanagudi said...

Kaduninda bhojanam pettaru Padma. Love the lovely spread!