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Sweet and Sour Plantain

3 Aug

Aratikaya Pulusu Bellam.

Plantain cubes are chopped into water. Oil is tempered with few spices along with chana dal and plantain pieces are stirred in. The cooked plantain pieces are finished with tamarind pulp and mashed jaggery. Tamarind imparts a sour taste while jaggery gives a sweet taste to the curry.
Makes: 1 1/2 Cups of Sweet and Sour Platain


Green Plantain 1 Large
Jaggery (mashed) 1 1/2 tbsp
Tamarind 2 inch sized ball
Red Chilli Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste


Fenugreek Seeds a small pinch
Chana Dal 1/2 tsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Broken Red Chiles 3
Oil 2 tsps

Method of preparation:

Remove ends, peel and chop plantain into small pieces.
Soak tamarind in half a cup of water for sometime and extract all the juice.

Heat oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, add plantain pieces and cook covered till just soft.
Then stir in tamarind extract, mashed jaggery, turmeric powder, red chilli powder and salt.
Adjust any seasonings required and fry for a minute or two until plantain pieces absorb all the flavors.
Serve sweet and sour plantain with plain steamed rice or with roti.
Notes:Make sure plantain pieces turn soft before removing from heat.

Suggestions: If plantain pieces are not soft, add few tbsps of water into the curry and cook covered on low flame till done.
Variations: Plantain with Green Chana, Chilli Plantain.
Other Names: Teepi Aratikaya.