Aratikaya Popu is a simple, light, and flavorful Andhra-style side dish made with boiled and mashed raw bananas tempered with aromatic spices and a dash of lemon juice.
Ingredients
- Raw bananas (Aratikaya) – 2
- Onion – 1 (finely chopped)
- Oil – 1½ tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Chana dal – 1 tsp
- Urad dal – 1 tsp
- Dry red chilies – 2
- Curry leaves – few
- Hing – a pinch
- Green chilies – 2 (chopped, optional)
- Turmeric powder – ¼ tsp
- Salt – to taste
- Lemon juice – 1 tbsp
Preparation
- Boil Bananas:
- Cut raw bananas into halves (don’t peel them).
- Boil in water until soft.
- Peel after boiling and mash well (not lightly).
- Tempering:
- Heat oil in a pan.
- Add mustard seeds, cumin seeds, chana dal, and urad dal.
- When they turn golden, add dry red chilies, curry leaves, green chilies, and hing.
- Add Onions:
- Add chopped onions and sauté until they turn soft and translucent.
- Mix & Fry:
- Add turmeric and salt.
- Add mashed aratikaya and mix well.
- Fry for 2–3 minutes on low flame until well combined.
- Finish:
- Turn off flame and add lemon juice.
- Mix gently and serve hot with rice or dal.
Health Benefits
- Rich in fiber – aids digestion and prevents constipation.
- High in potassium – supports heart and muscle function.
- Easily digestible – suitable for light meals.
- Low in fat – perfect for weight-conscious diets.
Variations
- With grated coconut: Add fresh grated coconut at the end for a coastal flavor.
- With garlic: Add crushed garlic in tempering for a stronger aroma.
- With coriander: Garnish with chopped coriander for freshness.
- Without onions: Skip onions for a simple fasting version.
Tips
- Boil the bananas with skin to prevent them from becoming mushy.
- Mash the bananas well for the best texture.
- Add lemon juice only after turning off the flame to retain its freshness.
- You can sprinkle grated coconut at the end for added flavor.
- Serve immediately for the best taste and aroma.