Tuesday, July 1, 2014

Arati Puvvu Paalu Posina Kurra/Banana Flower Curry

This is a traditional, ethnic dish of East and West godavari districts of Andhra Pradesh. 

Serves: 3 to 4


Banana flower - 1

Cumin seeds -  1/2 tsp
Onion - 1 Medium
Chillies - 4
Milk - 1/2 cup.
Termaric - 1/2 tsp
Salt - as per taste 

  1. Peel the Banana Flower layers, you will find florets attached to the different layers of banana flower.Remove the leaves and middle thread like portion of the florets.This needs lot of patience and time, but it is worth the pain. 
  2. Leaves and threads will be like this as shown in the picture.Diacard them, take the remaing floret.
  3. As you go on plucking the leaves and middle portion, the size of the banana flower will become tiny and hallow. At one stage where you get a diamond shaped edge, at this stage it will be difficult to remove the leaves. So chop that portion finely and add to the florets. 
    4. Coarsely blend banana florets, don't blend into paste.   Wash the paste under running water. Do this process for more than 4-5 times, because the florets have harsh and rough taste . Drain the water and keep it a side.    
    5. Cook the Banana flower paste by adding 1/4th cup of water. While you are cooking,   add 1 tsp of Turmeric and cook until one boil, you do not want to over cook it.

   6. While cooking banana flower paste, take oil in a pan,add cumin seeds.
       When cumin seed splutter add onions,salt and turmeric.
    7. When onions are done add the banana flower paste(squeeze water from the 
        paste). Cook it on low heat for 5 min then add milk . After adding milk don't cover
        with lid.Cook for 5 more min ,adjust salt and switch off the stove. Serve with hot 


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