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.
The banana stem, or arati davva, is rich in fiber, vitamins, and minerals, making it a great addition to a balanced diet. The curry made with arati davva or banana stem is often overlooked but an incredibly versatile and healthy ingredient.
The arati davva is the inner part of the banana tree. Once the bananas are separated from the tree normally people cut the tree too to make space for the new one to grow. It is the inner tender core of the tree which is used to make curry. The underrated superfood, arati davva kura, for vegetarians.
To prepare the curry we need to cut the stem in a specific way. First we have to remove the outer layers of the stem. Reveal the soft, tender core. It should be sliced into small rounds, while cutting we have to remove the fiber present in each round. Then dice the banana stem into small pieces. Soon after cutting it we need to put the pieces in thin buttermilk to avoid de-coloring. The banana stem is known for its mild, slightly earthy flavor, which takes on the spices and seasoning used in the curry.
The banana stem should be pressure cooked before making the curry and then sautéing with a mix of spices, including turmeric, cumin, mustard seeds, and chili, along with thin tamarind juice, green chilies, and curry leaves. Some variations of the dish also include coconut, or moong dal to enhance its flavor profile. We can add onions also to get spicy flavor to the curry.
The dish is usually finished with a tadka (tempering) of mustard seeds, curry leaves, and dried red chilies, which adds an aromatic depth. It is not only delicious but also offers numerous health benefits. It is believed to aid in digestion, reduce bloating, and help in detoxifying the body. The high fiber content makes it an excellent choice for those seeking to improve their gut health. With its unique flavor and rich nutritional profile, it has become a beloved dish for both its taste and health benefits, making it a staple in many South Indian households.
Key ingredients in arati davva curry:
Arati Davva or Banana Stem: We need to cut into small pieces and pressure cook it for 3 whistles.
Tamarind juice: Thin tamarind juice is enough to get tangy flavour.
Tempering: The main taste of the curry depends on the tempering we add. Allow the curry to cook in tempering.
Rai Powder: Before switching off add 1/2 tsp rai powder to get authentic taste, though it is optional.
Serve arati davva curry with hot piping rice and a spoonful of ghee.
Arati Davva Kura | Banana Stem Curry | The underrated superfood
Ingredients
- 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
Instructions
Cutting Arati Davva or Banana Stem
- 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.
Arati Davva Curry
- 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.
