BM #122 Week 3 Day 1 - 

This week I shall highlight some dry saute dishes which are popular at home.

This dish is very popular at my mom's place and I used to love it as a kid. I have recently rediscovered my love for this and is now a fairly regular dish.

The Koora Podi (Curry Powder) which I make is a pantry staple for me and I make a huge batch to last for 15-20 days. I feel this powder adds some protein and extra crunch to any dry vegetable saute.

The thali above features Aratikaya Podi, Tomato Rasam, Rice, Palak Dal, Yogurt, Green Apple Pickle and Gulab Jamun.

Recipe Source Amma
Ingredients - 

Oil 1 Tbsp
Aratikaya / Plantain 2 nos
Salt, Turmeric, Red chili powder as needed
Koora Podi 1/2 cup
Seasoning (Oil 1 Tbsp, mustard seeds 1/2 tsp, Chana Dal 1 Tbsp, Urad dal 1 tsp, Hing 1/8th tsp, Curry leaves few)

For Koora Podi  - 
Chana Dal 2 Tbsp
Urad Dal 2 Tbsp
Peanuts 3 Tbsp
Sesame Seeds 2 Tbsp
Coconut Powder 3 Tbsp
Coriander Seeds 1 Tbsp
Cumin Seeds 1 tsp
Dry Red Chilies 2-3
Garlic 2-3 cloves(Optional)

Method Of Preparation -

To Prepare the Koora Podi (translates to Curry Powder)-
Dry roast each of the ingredients separately until they turn aromatic or change color. Set aside and coarse grind upon cooling.

Peel and dice the plantain and soak them in salted water and turmeric for 5 minutes. Drain and set aside.

Heat a pan and add about a tablespoon of oil. Sprinkle 1/4 teaspoon of turmeric. Add the diced plantain in the oil and fry for about 5-6 minutes until all the plantain is cooked through. Remove the cooked plantain onto a plate and allow it to cool.

Transfer the cooked plantain into a mixer jar and add the Koora Podi from step 1. and pulse so that the plantains are gently mashed and the podi is incorporated.

Put the pan on heat. Add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add the mashed plantain mixture and fry on low heat.

Sprinkle salt and red chili powder as needed and mix well. 

Remove from heat and serve it with rice, dal and rasam.


Preparation Time 30 minutes
Serves 5-6
Posted by Harini R on Monday, May 17, 2021


  1. Suma Gandlur Says:
  2. One of my aunts makes this curry. Your version sounds delicious with that koora podi. And love everything you have got on that platter, a balanced and delicious meal.

  3. Kalyani Says:
  4. Am loving the protein rice koora podi and of course the saute with raw banana. Surely surely trying this asap as soon as I find raw banana

  5. Archana Says:
  6. I am going to try this yum koora podi. Its fantastic and love the fact that it needs raw banana.

  7. Interesting curry Harini. I love your koora podi and all the ingredients that went into it. I usually prefer only vegetable fry without the podis but once in a while like to jazz it up with koora podi. Will try your version next time I prepare the podi.

  8. This koora podi looks quite flavorsome. I suppose we could use it for any of the dry sabzi.

  9. We make something like this called the vaazhakai podi and eat it with rice. I love the spice blend in this one. We use basic spice blend, but this sesame and peanuts will become my favorite.

  10. Padmajha Says:
  11. This curry is so new to me. We make the regualar curry with raw plaintains like we do with potatoes but this one sure sounds delicious! Bookmarking to try.

  12. Radha Says:
  13. I love the sesame and peanuts in the koorapodi. I tried and liked it. Thanks for sharing.

  14. Narmadha Says:
  15. This is a totally new recipe to me. Looks so flavorful. Bookmarking to try it out soon.

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