Aratikaya Tokka Pachadi/ Raw Plaintain Skin Chutney
Ingredients and Proceed:
Aratikaya - 2-3 (boil them in pressure cooker with water, for 2 whistles, remove skin and reserve, remaining do fry, we need 2 cups of cooked aratikaya skin, chop)
Sesame seeds - 2 tsp
Roast and powder in grinder jar.
Oil - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Urad dal - 1 tbsp
Red chillies - 7 no.
Grees chillies - 7 no.
Curry leaves - 1 sprig
Hing - a pinch
Heat a flat deep pan, add oil and do seasoning one after the other once fried remove, cool and keep it in grinder jar and powder it.
In the same above pan add 1/2 tbsp oil and fry the cooked aratikaya skin and 1/4 tsp turmeric and fry for little while. switch off and add salt to taste and 2 tsp tamarind paste. once cool add it to above grinder jar and grind it into paste by adding water little. once grinded into thick paste remove and keep this in a bowl and do seasoning.
Do Seasoning:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Fry these in oil and add it to chutney.
Tip:
Use butter milk while grinding into paste. Yoghurt makes it mild so do accordingly. (may be 3 tbsp of water is required while grinding)
Note:
Check for salt and tanginess or else add extra.
Translation:
Aratikaya = Raw Plaintain
© 2012 by Rajani Rayudu
Aratikaya - 2-3 (boil them in pressure cooker with water, for 2 whistles, remove skin and reserve, remaining do fry, we need 2 cups of cooked aratikaya skin, chop)
Sesame seeds - 2 tsp
Roast and powder in grinder jar.
Oil - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Urad dal - 1 tbsp
Red chillies - 7 no.
Grees chillies - 7 no.
Curry leaves - 1 sprig
Hing - a pinch
Heat a flat deep pan, add oil and do seasoning one after the other once fried remove, cool and keep it in grinder jar and powder it.
In the same above pan add 1/2 tbsp oil and fry the cooked aratikaya skin and 1/4 tsp turmeric and fry for little while. switch off and add salt to taste and 2 tsp tamarind paste. once cool add it to above grinder jar and grind it into paste by adding water little. once grinded into thick paste remove and keep this in a bowl and do seasoning.
Do Seasoning:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Fry these in oil and add it to chutney.
Tip:
Use butter milk while grinding into paste. Yoghurt makes it mild so do accordingly. (may be 3 tbsp of water is required while grinding)
Note:
Check for salt and tanginess or else add extra.
Translation:
Aratikaya = Raw Plaintain
© 2012 by Rajani Rayudu
