Arati Davva Kura | Banana Stem Curry | The underrated superfood
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.
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.
Notes
Follow the instructions mentioned under the "cutting arati davva"
Otherwise the curry would become like a ball and stuck in the throat while eating.
Removing the fiber present is very important.