4 Raw Plantains - Raw Bananas
2 – 3 Green Chilies
Few Curry Leaves
2 tsp Tamarind Pulp
1 tsp mustard powder - Avapindi
½ tsp Sesame powder - Nuvupodi
¼ tsp Red chili Powder
To make Avapindi:
Dry grind mustard seeds in a mixer to make a soft powder, this is called avapindi or mustard powder and dry fry and grind sesame seeds to make sesame powder, this is called nuvvupodi. These powders have good shelf life, make in advance and store in Ziploc bags in the freezer or in air tight container.
Take 1tsp of mustard seeds, 1 tsp of sesame seeds and 1 red chili in a mixer and grind using 5 tsp of water to a smooth paste.
Peel and cut plantains into medium pieces. Cook in a pressure cooker or micro oven with salt and turmeric till they are soft. Drain the water and mash well with a ladle.
Take 4 tsp of oil in a skillet make tadka with ½ tsp urad dal, ½ tsp chenna dal, ¼ tsp jeera, ¼ tsp mustard seeds, hing. Then add chopped green chilies, ginger and curry leaves.
In a bowl add 1 tsp mustard powder, 1 tsp sesame powder, ¼ tsp red chili powder and mix well with 4 or 5 tsp of water.
Add the vegetable to the skillet. Add 2 tsp tamarind pulp and mix well. Let cook for a few minutes, remove from flame and add the above mixture and mix well. Test for salt and adjust seasonings.
Garnish with small vadiyams called pindi vadiyams before serving. While re-heating sprinkle some water and heat so the kura will be soft.