Allam Karam Aratikai koora / Green Plantain with chilli-ginger curry

 

Allam Karam Aratikai koora / Green Plantain with chilli-ginger curry

Green Plantains are good for many types of dishes like bajjis (fritters), currys, chips. I cook them even with dried anchovies or dried shrimp. I buy them whenever I go to the grocery store. I like the texture when cooked, its tastes yum too.

I usually end up making chips curry out of it, so that my kids will eat it too, but this time I tried out something different. I made it with allam karam, as I call it. Its nothing but ginger, green chillies, coconut and coriander. I added a little bit to gusgus (poppy seeds) for an extra taste, and overall it tasted good. It goes well with hot rice or with chapathi too.

Ingredients:

4 green bananas or plantains, peeled and chopped in small cubes
1 small onion, chopped
1/4 tsp turmeric powder
1/2 tsp chilli powder

For Grinding into paste with little water:

2 inch piece of ginger, chopped
5 green chillies
2 tbsp coconut powder (you can use fresh coconut if you like)
1 tsp poppy seeds (gusgus)
3 tbsp coriander leaves

For Tempering:

1/4 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera
2 broken red chillies
5-6 curry leaves
1-2 tbsp oil

1 tbsp chopped coriander leaves for garnish

Method:

Peel and chop the green banana into small cubes and put them in water so that they don't brown.
In a pot, heat oil, add the urad daal and let it brown. Then add the mustard and jeera seeds and let them splutter. Then add the red chillies and curry leaves. After they splutter too, add the onion and saute till it turns translucent. Then add the chopped green banana and saute for couple of minutes before adding the ground paste and mix well so it coats all the pieces. Add the turmeric and chilli powder and mix well.
Cover and cook for couple of minutes. If you over cook it, it will get mushy. Uncover and saute till it is fully cooked. Garnish with coriander leaves. Serve hot with rice or roti. Enjoy!!!