Arati Davva Kura, also known as Banana Stem Curry, the most underrated superfood from South Indian cuisine. It is a traditional and nutritious dish popular in Telugu-speaking regions like Andhra Pradesh and Telangana.
Arati Davva Kura, also known as Banana Stem Curry, the most underrated superfood from South Indian cuisine. It is a traditional and nutritious dish popular in Telugu-speaking regions like Andhra Pradesh and Telangana.
– 12 to 15 cm Long Banana stem/Arati Davva – Salt to Taste – 1 tsp Turmeric Powder – 2 tbsp Oil – 1 tsp Mustard Seeds – 1 tsp Cumin Seeds – 1 tsp Chana Dal – 1 tsp Urad Dal – 1 tbsp Tamarind Juice – 5 to 7 Curry Leaves – 2 Green Chillis – 3 ” Long Ginger – 1 tsp Rai Powder – 1 tsp Asafoetida
– Pell off the thin outer layer of the banana stem. – Slice it into rounds with 2mm thickness. – While slicing each round tear off the fiber present there. – Slice 3 or 4 pieces, finely chop them into small pieces. – Drop these pieces into thin butter milk to avoiding de coloring.
– Cut the arati davva and drop these pieces into thin buttermilk. – Pressure cook it for 3 whistles. – Once cooled drain excess water and let it cool for a while. – Squeeze the excess water and keep aside. – Soak pebble size tamarind and extract juice out of it.
– Chop green chillis and ginger. – Heat oil in a thick bottom pan, add chana dal and urad dal. – Once the dals started changing colors, add mustard seeds, cumin seeds and red chilli. – When start spluttering add chopped ginger and green chillis. – Add curry leaves and asafoetida.
– Add tamarind juice and salt and turmeric powder. – Once the juice started boiling add arati davva pieces. – Let it cook for a while or till the moisture present it evaporates. – Add rai powder but it is only optional. – Serve Arati Davva kura with hot piping rice and a spoon of ghee.