Comments on: Plantain Curry (Arati Kaya kura)

by: vijaya lakshmi

Wed, 21 Oct 2009 14:01:19 +0000

hi, this recipe seems to be yummy, i tried this combi of chana dal and coconut with other vegetables like cabbage, carrot but never with raw banana, so, wd definitely try this and thank u for this

by: SreeLakshmi

Fri, 27 Mar 2009 22:28:00 +0000

Another very simple version of this curry would be to simply dice them into bite sized cubes and fry them in a little oil in a non stick pan. Add a little red chilli powder and salt and bingo you have a heavenly sidedish to go with sambar . It tastes just great with a little white rice and ghee too.

by: jyotsna

Fri, 07 Sep 2007 07:57:30 +0000

dear Indiraji! i think adding 4-5 tablespoons of oil for popu(tiragamota), instead of just 1 spoon reduces the problem of drying of plaintain peices to a considerable extent.(we could stop counting calories once in a while.)the taste is much better too.

by: jyotsna

Fri, 07 Sep 2007 07:50:58 +0000

dear maam Indira!
iam an avid reader of your site since 6-7 months. your recipes are just too good.can you post a recipe for “arati puvvu koora” the next time around? Telugu jaati keerti pataka ilaagey eguravesthu undagalaru.

by: p

Sun, 15 Jul 2007 19:41:48 +0000

mmmm this looks soooooo good! I am going to try it out..

by: parvathi

Sat, 23 Jun 2007 05:00:57 +0000

no recipe for aratipuvvu kura in Mahanandi!!!:(

Can’t believe this.

by: Sethu

Mon, 25 Sep 2006 02:11:26 +0000

Hi Indira,

Thanks for the receipe. I enjoyed making this dish. The taste is superb.

Regards
Sethu

by: Indira

Sat, 22 Oct 2005 23:40:04 +0000

Particularly during winter times, they turn into solid rock like bits once they are cooled. I also have same problem, Mika. That’s why we usually eat the curry right out of the stove. I will keep the ingredients ready and I prepare the curry while making the chapatis.
Also adding the plantain cubes to popu or tadka immediately after removing them from the hot water - this also makes them little bit soft and moist. And always cook them covered, don’t let the moisture escape from the pan.Even after taking all kinds of precautions, they dry out within one hour.
I agree that the plaintains available here are completely different from that of India.

by: mika

Sat, 22 Oct 2005 17:14:15 +0000

Hi Indira- I am always baffled at how bad my plaintain recipes turn out. But I made your recipe today and it tastes much better than my usual recipe. But I have the problem that the larger plaintain here seems to dry out too much while cooking. The smaller kind in India seems to retain moisture better- Did you notice this?

by: Indira

Mon, 19 Sep 2005 13:04:43 +0000

Padmaja…that sounds good. Where do you buy frozen grated coconut?