Plantain Chutney Powder

Aratikaya Podi.

Plantain / green banana is sliced and roasted till little crisp. Then the plantain is ground into fine powder along with dalia and spices. Tamarind and jaggery provide contrasting dimensions to the plantain chutney powder. Serve the plantain powder with steamed rice or with idly, upma etc.
Makes: around 1 1/4 Cups of Plantain Chutney Powder.

Ingredients:

• Plantain 1 Medium
• Dalia / Putnala Pappu 1/2 Cup
• Whole Dried Red Chiles 2 – 4
• Tamarind 1 inch Piece
• Jaggery 1 inch Block
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Broken red Chiles 4
• Turmeric a Pinch
• Asafoetida a pinch
• Curry Leaves 4
• Oil 1/4 tsp

Method of preparation:

Remove ends, remove thick skin and wash the plantain.
Thinly slice the plantain into circles.

Heat a pan on medium heat, add plantain circles.
Dry roast the plantain until they crisp up a bit indicated by curling of the circles.
Remove the pan from heat and add the dried red chiles to the warm pan.
Cool the roasted plantain to room temperature.

Grind roasted bengal gram / dalia along with tamarind, jaggery and salt into fine powder.
Then add roasted plantain circles and red chiles and grind again into fine powder.
Remove the plantain powder onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.
Once talimpu is cooled, add the ground plantain powder and mix well.
Store plantain chutney powder in a dry jar and it stays for couple of weeks.
Mix plantain chutney powder with few drops of ghee and serve with idly, dosa, upma, rice etc.
Notes: Make sure to roast the plantain well.

Suggestions: If plantain circles are soft, put them back in the hot pan and roast on medium low flame till they crisp up a little.
Variations: Also roast the plantain circles in oven.
Other Names: Plantain Chutney Powder, Aratikaya Podi.