Aratikaya Pulusu

Method

1. 1

   Prepare raw plantain: Peel 2 raw aratikaya (green plantains). Cut into 2-cm rounds and soak in water.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

3. 3

   Make base: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 4 garlic cloves, 2 dried red chillies and curry leaves.

4. 4

   Add shallots: Add 8 sliced shallots and fry 6 minutes until golden.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add tamarind water and plantain: Pour tamarind water. Add drained plantain rounds and salt. Bring to a boil.

7. 7

   Cook plantain: Simmer on medium heat 12-15 minutes until plantain is completely tender and the sauce thickens.

8. 8

   Add jaggery: Add 1 tsp jaggery. Stir well to balance the sourness.

9. 9

   Make final tempering: Heat 1 tbsp sesame oil. Add dried red chilli and curry leaves. Pour over pulusu.

10. 10

    Serve: Adjust salt. Aratikaya pulusu should be thick and tangy with the plantain rounds cooked through. Serve with steamed rice.