Arati Doota Kura or Aarati Davva Kura (Banana Stem Curry)

The other day, in a public foodies group that I am a part of, one of the members commented that the South Indians spare no part of the banana tree! I cannot but agree with that statement. In my home apart from a variety of curries we make with raw banana, we also use the Banana Stem (Arati Doota or Davva) to make a curry.

The Banana Stem is rich in fibre and is low in calories. As a result, it is great for people losing weight loss.

I love to have Arati Duta Kura with Curd Rice!

Ingredients

1. Arati Doota/Arati Duvva/Banana Stem – 12″ piece
2. Udad Dal – 1 tsp
3. Chana Dal – 1 tsp
4. Cumin Seeds – 1/2 tsp
5. Mustard Seeds – 1 tsp
6. Oil – 1 tbsp
7. Turmeric – 1/8 tsp
8. Curd – 1 tbsp
9. Lemon Juice or Nuvvula Podi – 1 tbsp
10. Red Chillies – 2 or 3
11. Salt to Taste
12. Curry Leaves – A Few

Method

1. Beat the curd till it is smooth.
2. Mix curd in 1.5 litre of water.
3. Cut the Arati Duta into 1/4″ inch thick discs.
4. As you cut the discs, place the discs in the water containing diluted curd. This prevents them from turning dark.
5. Cut each disc into fine pieces.
6. As you cut the discs into pieces, drop the pieces in the water containing the curd.
7. Boil 1.5 litre of water with 1 tsp salt and turmeric.
8. Drain and wash the curd off the Arati Duta pieces.
9. Place the Arati Duta pieces in the boiling water and cook covered for 7-10 minutes.
10. Drain the water and set aside the Arati Duta pieces.
11. In a wok or kadai, heat the oil.
12. Add mustard seeds and wait till they splutter.
13. Add udad dal and chana dal.
14. Fry till the dals are golden brown.
15. Add cumin seeds, split red chillies and curry leaves.
16. Fry for a couples of minutes.
17. Add Arati Duta pieces and salt.
18. Mix well.
19. Stir fry for 3 to 5 minutes.
20. Add lemon juice or nuvvula podi.
21. Mix well.
22. Serve hot with rice.