Plantain Chutney Powder

Aratikaya Podi.

Plantain / green banana is sliced and roasted till little crisp. Then the plantain is ground into fine powder along with dalia and spices. Tamarind and jaggery provide contrasting dimensions to the plantain chutney powder. Serve the plantain powder with steamed rice or with idly, upma etc.
Makes: around 1 1/4 Cups of Plantain Chutney Powder.

Ingredients:

Plantain 1 Medium
Dalia / Putnala Pappu 1/2 Cup
Whole Dried Red Chiles 2 – 4
Tamarind 1 inch Piece
Jaggery 1 inch Block
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Broken red Chiles 4
Turmeric a Pinch
Asafoetida a pinch
Curry Leaves 4
Oil 1/4 tsp

Method of preparation:

Remove ends, remove thick skin and wash the plantain.
Thinly slice the plantain into circles.

Heat a pan on medium heat, add plantain circles.
Dry roast the plantain until they crisp up a bit indicated by curling of the circles.
Remove the pan from heat and add the dried red chiles to the warm pan.
Cool the roasted plantain to room temperature.

Grind roasted bengal gram / dalia along with tamarind, jaggery and salt into fine powder.
Then add roasted plantain circles and red chiles and grind again into fine powder.
Remove the plantain powder onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.
Once talimpu is cooled, add the ground plantain powder and mix well.
Store plantain chutney powder in a dry jar and it stays for couple of weeks.
Mix plantain chutney powder with few drops of ghee and serve with idly, dosa, upma, rice etc.
Notes: Make sure to roast the plantain well.

Suggestions: If plantain circles are soft, put them back in the hot pan and roast on medium low flame till they crisp up a little.
Variations: Also roast the plantain circles in oven.
Other Names: Plantain Chutney Powder, Aratikaya Podi.

Tweet This Buzz This Delicious Talimpu Facebook Stumble

Plantain with Garlic and Mustard Seeds

Aratikaya Avala Velluli Karam.

Plantain is chopped into circles and fried in little oil till light golden in color. They can also be chopped thick and boiled in water till just soft. A ground masala is made with garlic cloves and mustard seeds. This masala is added to the fried plantain and briefly cooked. Serve this plantain fry with plain steamed rice.
Makes: around 2 Servings of Plantain with Garlic and Mustard Seeds.

Ingredients:

Plantains 2 Medium
Garlic 3 Cloves
Mustard Seeds 1/2 tsp
Red Chile Powder 1/2 – 1 tsp
Turmeric Powder a big pinch
Salt to taste
Oil 1 tbsp

Method of preparation:

Remove ends, remove thick skin and slice the plantain into thin circles.
Soak the chopped plantain circles in water until necessary.
Peel and roughly chop garlic cloves.
First, grind garlic into fine paste using a spice blender.
Then add mustard seeds, red chile powder and salt.
Grind everything into fine paste and remove onto plate.

Heat oil in a pan on medium high heat, add plantain circles.
Fry plantain circles till they turn light golden in color.
Stir occasionally and cook covered for couple of minutes if plantain is not cooking properly.
Then lower the heat, stir in ground garlic and mustard seeds paste and turmeric powder.
Add a splash of water if the paste is too thick and stir to let the masala stick to the plantains.
Remove from heat and serve plantain with mustard seeds and garlic over plain steamed rice and dollop of ghee.
Notes: Make sure plantain is cooked right.

Suggestions: If the plantain is not cooking properly, add a splash or two of water and cook covered on low flame till done.
Variations: You can also add finely chopped cilantro to the masala if you wish. Seasoning with mustard seeds and cumin seeds can also be done at the beginning.
Other Names: Plantain with Garlic and Mustard Seeds, Aratikaya Avala Velluli Karam.

Tweet This Buzz This Delicious Talimpu Facebook Stumble