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Plantain Coconut Curry

15 Jun

Aratikaya Kobbari Kura.

Plantain / Arati kaya is chopped up and cooked in oil along with spices. Fresh coconut is ground into paste along with green chiles and ginger. The paste is then added to plantains and cooked on low flame till all flavors are absorbed and plantain is soft. Serve plantain coconut curry with steamed rice and dollop of ghee or with roti.
Makes: around 4 Servings of Plantain Coconut Curry.


Green Plantain 2 Medium
Fresh Coconut (grated) 1/2 Cup
Green Chiles 3 – 4
Ginger 1 inch Piece
Turmeric Powder a big Pinch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove ends, peel and dice the plantain.
Remove stems, wash and roughly chop green chiles.
Peel and roughly chop the ginger.
Grind ginger and green chiles into fine paste using a grinder.
Then add the grated coconut, few tablespoons of water and grind again into coarse paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped plantain.
Cook covered on low flame for few minutes.
Uncover, stir in ground coconut paste, few more tablespoons of water if necessary, turmeric powder and salt.
Cook covered on low flame for around 5 minutes or until plantain turns soft.
Stir the curry occasionally to avoid sticking it to bottom of the pan.
Serve plantain coconut curry with steamed rice or with roti.
Notes: Make sure plantain is cooked well.

Suggestions: If plantain is not cooked well, add a splash of water and cook covered on low flame till done.
Variations: Also add a splash of lemon juice just before serving to freshen up the plantain curry.
Other Names: Plantain Coconut Curry, Aratikaya Kobbari Kura.