Aritikayi Koora (Plantain Curry)
½ 3 very green (hard to touch) fruit bananas
3 cups water
½ teaspoon turmeric (haldi)
Mix three cups water, and turmeric. Peel bananas and cut them in to
one-inch pieces, and keep them in turmeric water until you finish
cutting the bananas. Drain and wash until water comes out clean.
3 cups water
1 teaspoon salt
¼ teaspoon turmeric
Pour three cups water in a four-quart saucepan and add, banana
pieces, one-tablespoon salt and turmeric. Cook until bananas are
soft on medium high heat. Drain the water and rinse the pan clean.
Tadka (popu)
2 tablespoons oil
½ teaspoon red mustard seed
2 teaspoon chana dal
2 teaspoons urad dal
3 long red chilies broken in to 3 pieces each
½ teaspoon cumin seed
2 curry leaves
2 long green chilies chopped
2 inches long fresh ginger peeled and chopped
2 tablespoons thick tamarind juice
½ teaspoon salt or to taste
½ teaspoon Brown sugar (optional)
Aava (mustard paste) optional
1 teaspoon mustard powder
1teaspoon oil
¼ teaspoon turmeric
1tablespoons warm water
Prepare tadka: Return the pan to the stove on medium low
heat. Add two tablespoons of oil to the pan. Heat the oil and add
mustard seeds. When the mustard seeds start to pop, add chana dal,
urad dal, red chilies, and cumin seeds and fry until dals become
light brown. Next add curry leaves, green chilies, ginger and fry
for a minute. Lower heat. Add tamarind juice, salt, brown sugar (if
using), and bananas. Mix well mashing some banana pieces making sure
not to let the curry stick in the bottom. More salt and tamarind
juice can be added at this time.
Remove the curry from the heat and mix aava spices together and add
it to the curry and mix.
Note: Don’t cook the curry after mixing aava because the
curry might taste bitter.
Variation: Make the curry same all the way except remove the
cumin seeds and tamarind juice in popu but add one small chopped
onion with curry leaves. After removing the curry from the heat, add
fresh lemon juice. This is called upma curry. Tastes good with
chapatties or rice.
Narinjakayi Charu (Spicy
Orange Soup)
2 cups fresh orange juice
1 teaspoon salt
¼ teaspoon turmeric (haldi)
1 teaspoon brown sugar
1/2 long green chili (chopped fine)
1 teaspoon finely chopped fresh coriander leaves
1 tablespoon fresh lemon juice
In a small glass bowl mix all the above ingredients and keep it
aside.
Spice Powder
1 teaspoon oil
1 tablespoon methi seeds
1 tablespoon red mustard seeds
15 red chilies broken in to four pieces
1/2 teaspoon cumin seeds
1/8 teaspoon of asafetida (hing)
In a small frying pan heat oil, add methi seeds and fry until brown.
Add mustard seeds and chilies. When the mustard seeds starts to pop
add cumin seeds and asafetida. Remove pan from the heat and let the
spices cool. Grind the spices in a small spice grinder.
Mix half a teaspoon of the spice powder into the soup. Adjust the
spices according to your taste.
You can save the rest of the spice powder in a small glass bottle
for future use in the refrigerator
Note: You can drink this charu like an appetizer especially in
summer. You can also eat it mix it with rice and a little ghee and
eat.
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