Spicy Plantain Flower Rice

27 Nov

Aratipuvvu Masala Annam


Banana Flower 1
Raw Rice 2 cups
Tamarind 1 inch sized ball
Turmeric Powder 1 tsp
Garlic 5 pods
Potato 1
Carrot 1
Onion 1
Green Chiles 4
Roasted Coriander Powder 1 tbsp
Ghee 1 tsp


Fenugreek Seeds 1/2 tsp
Chana Dal 1 tsp
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 8
Oil 1 tbsp

Method of preparation:

Peel and lightly mash garlic.
Wash, peel and finely chop potato.
Peel, remove ends, wash and finely chop carrot.
Peel and thinly slice the onion.
Soak tamarind in half a cup of water for few minutes and extract all the juice.
Pressure cook rice in 4 cups of water until fluffy.

Peel more than half of the petals from the plantain flower.
Check this to see how to remove hard stem and hard covering of each flower.
Finely chop the prepared flowers or coarsely grind them.
Apply salt, turmeric powder and leave for 5 – 10 minutes.
Then refresh the chopped plantain flower under cold water, squeeze off the excess water and reserve for later use.

Heat oil in a pan, add all talimpu ingredients in order along with mashed garlic.
When mustard seeds start spluttering, add chopped green chiles, onion, potato and carrot.
Once vegetables cook a bit, stir in reserved plantain flower and tamarind extract.
Cook covered for a minute and stir in steamed rice, roasted coriander powder and ghee.
Mix thoroughly and remove from heat.
Serve hot with any raita.

Notes: Make sure to prepare the plantain flower right else it turns bitter.

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