Ingredients:
Plantains-2
Green chillies-5
Onion-1
Tamarind paste-2 tablespoons
Turmeric powder-a pinch
Ginger-garlic paste-1 teaspoon
Chilli powder-1 teaspoon
Chilli powder-1 teaspoon
Sugar-a pinch (optional)
Asafoetida-a pinch (optional)
Salt-1 tablespoon
Oil-2 tablespoons
For seasoning-dry chilli pieces-4, mustard seeds-1 teaspoon, cumin seeds-1 teaspoon, fenugreek seeds-5, splitted black gram without skin-1 teaspoon and bengal gram-1teaspoon and curry leaves-a few.
Method:
1. Peel off the plantains and cut them into small cubes.
2. Soak them in salt water to avoid turning black in colour.
3. Cut onion and green chillies into small pieces and heat the oil in a heavy bottomed vessel.
4. Add the seasoning ingredients and fry for a few seconds.
5. Now add the cubed palntains and stir well.
6. Add turmeric powder, chilli powder, salt, sugar and ginger garlic paste and mix well.
7. Add two cups of water and tamarind paste and cook for 5-6 minutes on a medium flame.
8. Add the garam masala and turn off the stove. Serve cool with palin hot rice…
Note: We can replace plantain with lady’s finger, drumstick or small onions.
Salt-1 tablespoon
Oil-2 tablespoons
For seasoning-dry chilli pieces-4, mustard seeds-1 teaspoon, cumin seeds-1 teaspoon, fenugreek seeds-5, splitted black gram without skin-1 teaspoon and bengal gram-1teaspoon and curry leaves-a few.
Method:
1. Peel off the plantains and cut them into small cubes.
2. Soak them in salt water to avoid turning black in colour.
3. Cut onion and green chillies into small pieces and heat the oil in a heavy bottomed vessel.
4. Add the seasoning ingredients and fry for a few seconds.
5. Now add the cubed palntains and stir well.
6. Add turmeric powder, chilli powder, salt, sugar and ginger garlic paste and mix well.
7. Add two cups of water and tamarind paste and cook for 5-6 minutes on a medium flame.
8. Add the garam masala and turn off the stove. Serve cool with palin hot rice…
Note: We can replace plantain with lady’s finger, drumstick or small onions.
10 comments:
Vijaya,
curry looks so delicious and Plaintains are rich source of iron too..
will try it out sometimes .
well I have been trying to ask somebody , is plaintain same as raw or green bananan , may be you can help me out .
hugs and smiles
jaya
Thank you, Jaya!
I know that green bananas and plaintains look similar but they are actually quite different. Plaintains have thicker skin as compared to raw bananas... Plaintains are usually used as vegetables while bananas are used as fruits. Hope that helps! :)
delicious pulusu. I usually make dal with aratikayalu.
Looks gr8 and something new for me. Iam gonna try this out.
Hey Vijaya, nice recipe with plaintains. Hey just a curiosity...what is pulusu..is that means Curry !!
Thanks.
Thank you Uma!
That sounds good, I've never tried dal with aratikayalu.
Thank you Kitchen Flavours!
Do give it a try..
Thank you Bhawna!
Pulusu means tamarind soup
and it is generally not as thick as gravy...
Hi Vijaya,
Pulusu looks great!!! I never made this type i always make dry curry and sometimes in morekulambu i use this veg. Thanks for sharing this recipe.
Hi Vijaya,
Pulusu looks great!!! I never made this type i always make dry curry and sometimes in morekulambu i use this veg. Thanks for sharing this recipe.
Thank you Menu Today! Please do give it a try and post your recipe with more kulambu...
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