Aratikaya upma curry is another daily curry made in Telugu homes.
Preparation time: 20 – 25 mins
Serves: 2
Ginger (allam) 50 g (1/4th inch)
Green chillies 6
Refined cooking oil 1 tbsp
Black gram (urad dal/uddipappu) 1 tsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Mustard seeds (rai/avalu) 1 tsp
Red chillies 4
Curry leaves 4 – 5
Pinch of asafoetida (hing/inguva)
Salt to taste
Method:
Clean and peel bananas. Chop into small pieces and boil. Alternatively pressure cook to 1 whistle. Set aside.
Blend to a fine paste the green chillies and ginger.
In a kadai/pan (Bandli/mookudu), heat oil and add red chillies and mustard seeds.
As the mustard seeds pop add black gram, cumin seeds, curry leaves and a pinch of asafoetida.
To the seasoning add the boiled banana, ginger chilly paste, salt to taste and mix well to evenly spice the curry. Cook for around 5 mins.
Aratikaya upma curry or raw banana upma curry is basically a rice supplement but makes a great combo with rotis and pooris too.
Refined cooking oil 1 tbsp
Black gram (urad dal/uddipappu) 1 tsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Mustard seeds (rai/avalu) 1 tsp
Red chillies 4
Curry leaves 4 – 5
Pinch of asafoetida (hing/inguva)
Salt to taste
Method:
Clean and peel bananas. Chop into small pieces and boil. Alternatively pressure cook to 1 whistle. Set aside.
Blend to a fine paste the green chillies and ginger.
In a kadai/pan (Bandli/mookudu), heat oil and add red chillies and mustard seeds.
As the mustard seeds pop add black gram, cumin seeds, curry leaves and a pinch of asafoetida.
To the seasoning add the boiled banana, ginger chilly paste, salt to taste and mix well to evenly spice the curry. Cook for around 5 mins.
Aratikaya upma curry or raw banana upma curry is basically a rice supplement but makes a great combo with rotis and pooris too.
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