Raw Banana Kootu ( Plantain Curry)

Raw Banana Kootu is a gravy dish and we can have them with rice, chapati, roti, idli and even dosas. Raw banana is used in many curries and koftas and it is one of the favourite vegetable for many people in South India.

Lets see some benefits of Raw Banana.
Raw Bananas or Plantain is a carbohydrate source. It contain a high amount of resistant starch. The green bananas may reduce the risk of diabetes and helping to lower blood cholesterol levels. Green Bananas are good source of fiber. It keeps your stomach full for a long time. It contain low fat. Plantains contain Vitamin C.
Here is a recipe of Raw Banana (Plantain) Kootu which is very easy to cooked with mild spices and will be liked by all age group.
No Onion or No garlic added in this Kootu Curry. It is one of the traditional dish of Iyengaris. ( Combination of pepper pods and Jeera are good for digestion and helps to digest the food easily).

Things Needed : 

To Cook :
Raw Banana (Curry Banana) : 2
Tomatoes : 2
Toor Dal : 1/4 Cup
To Dry roast or fry :
Jeera : 1 Tea spoon
Pepper pods (whole pepper) : 6 to 8
Methi Seeds : 1/4 Tea spoon
To Season :
Oil : 2 Teaspoons
Ingh : a pinch
Mustard Seeds : 1/2 Teaspoon
Curry leaves : 5 to 6
To grind :
Coconut : 1/2 Cup
Roasted spices
To Add :
Salt : according to taste
Water : Required water
Coriander Leaves : 1 Table spoon
Green chilly : 2
Turmeric Powder : a pinch. (less than 1/4 tea spoon)

Method :

1. Wash and remove the outer skin of the Plantain and cut it into small pieces (according to your wish) and put it in water).

2. Wash and cut coriander leaves, tomatoes and grate coconut.
3. Wash and cook dal in a pressure cooker and leave it for cooling.
4. Now keep a pan and put 1 spoon of oil. Put methi seeds and fry them nicely till they turn brown.
5. Add jeera and pepper pods and ingh to it. Add curry leaves , green chilly and put off the fire.

6. Now add coconut to the fried mixture and grind nicely using little water.

7. Remove the ground mixture and keep it aside.
8. Keep a big pan on the fire and put remaining oil. Put mustard seeds. Let it splutter.
9. Add 5 to 6 curry leaves and fry. Add little ingh and Cut banana. Mix it well.
10. Add water and cook till they turn soft.( 2 to 3 minutes). Add cut tomatoes.

11. Add cooked dal and salt. Add turmeric powder. Mix it well.

12. Add required water and mix it well. Let it cook for 2 minutes.
13. Now add groud coconut - spice mixture and mix it well.

14.  Let the Kootu boil nicely for 2 minutes.

15. Put off the fire and shift kootu to a serving dish.

16. Add coriander leaves and mix it well and serve with the main dish you prepared.

 Note :

Do not cook Plantain too soft. It may smash in the curry and you may not be able to  get the vegetable. Adding more spice, chilly is an optional.
Adding onions and garlic is also optional. You can add lemon juice (lemon extract) to the curry to give a tangy taste. (1 lemon).
Adding dal is also an optional. Use more coconut if you are not using dal to get a thick curry.
Time : 30 minutes
Serves : 5.

Vegetable Curd Curry ( Majjige Huli)

Vegetable Curd Curry is prepared with vegetables and mixed with curd. It is easy and goes wellwith almost all the main dishes.

I have used carrots, raw banana and beans with carrot chutney. Just give a try and enjoy the curry. You can have it without curd or with curd. Choice is yours. You can divide the curry in two parts and add curd to one part of the curry. ( Curd curry turns savoury after a little while).
Lets see the recipe now : As usual there is No Onions Or No Garlic is used in this Vegetable Curd Curry.

Ingredients:

To Cook :
Carrot : 1 ( big )
Capsicum : 1
Raw Banana : 1
Bottle Gorud : 1 Bowl (1/4 Part of the whole)
To Add : 
Coconut + Carrot Chutney : 2 Tablespoons
Salt : to taste
Green chillies : 2 to 4
Curd ( Yogurt ) : 1 cup

To Season :

Jeera/ Cumin Seeds : 1/2 Teaspoon

Mustard seeds : 1/4 tea spoon
Urd Daal : 1/4 tea spoon
Curry leaves : 6 to 8 leaves
Oil : 1 tea spoon (
Ingh ( Asfatodia ) : a pinch

Method:

1. Wash and cut carrots, French beans and cut into small. Cut green chilly.
2. Wash and remove the outer layer of raw banana and cut them into small.
3. Cook all the vegetables in a pressure cooker or in a big bowl.

4. Keep a big pan on the fire and put cooked vegetables and salt. Let it cook for a minute.
5. Add ground carrot+ coconut chutney and slit green chilly. Mix it well.

6. Let it boil nicely for 2 to 3 minutes. Add water if requried.
7. Season with mustard seeds, jeera and curry leaves. Add it to the curry. Put off the fire

8. Add coriander leaves. Now put the ready curry to 2 serving dish.

9. Add curd to the curry (1Serving dish). Mix it well and serve.

Note : 

Use of coconut oil is optional. Dividing the curry in two parts is optional. You can have the whole bowl of curd curry and enjoy. Use of carrot chutney is optional. You can use only ground coconut mixture to the curry. Do not add spoiled chutney.
Time : 20 Minutes
Serves 2 to 3
Vegetable curd curry in a Second bowl should be added little lemon to have a tangy taste.

Carrot Chutney : 
Grate coconut, was and cut carrots and grind it with 2 green chilly, ingh and salt. (If you are using as chutney then add a very small (1/2 marble size) tamarind and then grind it . Season with mustard seeds and curry leaves.