Aratikaya Menthi Podi Kura

Ingredients

• 2 Raw Bananas
• 1/2 tsp Turmeric
• Salt to Taste
• 1 tbsp Oil
• 1 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1 tsp Udad Dal
• 3-4 Split Red Chillies
• A Few Curry Leaves
• 1 tsp Udad Dal
• 1/2 tsp Chana Dal
• 1/4 tsp Methi
• 1-2 Red Chillies
• 1/2 tsp Oil

Instructions

1. 1

   --- Parboiling the Bananas ---

2. 2

   Boiling about a litre of water with the turmeric and 1/2 tsp salt. Let it simmer.

3. 3

   Oil your hands with a few drops of oil and then peel the banana.

4. 4

   Dice the banana into 1" cubes and keep adding the pieces to the simmering water.

5. 5

   Cover and cook for 10 minutes or till the banana pieces become just a bit soft. Keep checking at regular intervals. You should be able to cut the pieces without them turning into a mash.

6. 6

   Immediately transfer the banana pieces into a colander and let all the water drain out. Takes about 7 to 10 minutes.

7. 7

   --- Making the Menthi Podi (Do this while the bananas are cooking) ---

8. 8

   In a ladle or small kadai, over medium flame, heat the oil.

9. 9

   Add udad dal and chana dal, and stir-fry till they turn light golden brown.

10. 10

    Add the methi seeds to the frying dal and stir-fry till the methi seeds just start to change colour.

11. 11

    Turn off the heat and immediately add the split red chillies and let them roast in the hot oil.

12. 12

    Let the mix cool and grind to a coarse powder.

13. 13

    --- Making the Aratikaya Menthi Podi Kura ---

14. 14

    In a kadahi, heat the oil.

15. 15

    Add the mustard seeds and wait till they crackle.

16. 16

    Add the udad dal and cumin seeds and stir-fry till the dal changes to golden brown.

17. 17

    Add the split red chillies and curry leaves, and stir-fry for a few seconds.

18. 18

    Add the drained banana pieces and stir-fry till they dry out and crisp up at the edges.

19. 19

    Add the menthi podi and some salt (if required).

20. 20

    Mix well with a gentle hand and turn off the heat.

21. 21

    Serve warm as a side to Sambar Rice, Curd Rice, or Pappu Pulusu Annam.