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Home / Recipes / Avapettina Aritikaya Kura -Green Plantain Curry With Mustard Falvor

Photo of Avapettina Aritikaya Kura -Green Plantain Curry With Mustard Falvor by Padma Rekha at BetterButter

Avapettina Aritikaya Kura -Green Plantain Curry With Mustard Falvor

Padma Rekha
0 minutes
Prep Time
15 minutes
Cook Time
2 People
Read Instructions Save For Later

ABOUT Avapettina Aritikaya Kura -Green Plantain Curry With Mustard Falvor RECIPE

This recipe is from the Godavari delta region, which is also known as the rice bowl of Andhra pradesh with its lash paddy fields and rich coconut groves. Visakhapatnam is a costal port city. In this region, the cuisine is influenced by Oriya cuisine. In this curry they add the flavors of mustard and ginger to the fresh green plantain. It works well as a side dish for rice with dal and rasam. But my choice for this curry is with rice and dash of ghee.

Recipe Tags

  • Veg
  • Everyday
  • Andhra Pradesh
  • Side Dishes

Ingredients Serving: 2

  1. Green Plantains- 2 peeled and cut into cubes
  2. turmeric powder- 1/4 tsp
  3. oil- 1 tbsp
  4. salt to taste
  5. For the Paste:
  6. mustard seeds- 1 and 1/2 tsp
  7. green chillies- 2, cut into pieces
  8. ginger- 1 inch piece, peeled and chopped
  9. Grated coconut- 3 tbsp
  10. water- 2 tbsp
  11. For the Tempering:
  12. mustard seeds- 1/2 tsp
  13. Split urad dal- 1 tsp
  14. Few curry leaves


  1. Cook the plantain cubes with a cup water and turmeric powder, salt to taste. Cook till the plantain pieces become soft but not mushy.
  2. In the mean while, make the paste with the listed ingredients and set aside. Now heat oil in a pan, add the mustard seeds and let them pop, then add the split urad dal and fry till they turn into a golden colour then add the curry leaves.
  3. Then immediately add the cooked plantain pieces, give it a good stir fry for 5 minutes on a medium flame and keep stirring in between.
  4. Now add the ground paste and give it a good stir. Fry it for 2 more minutes and remove it from the heat.
  5. Serve it hot with rice.

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