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!
- Arati Doota/Arati Duvva/Banana Stem – 12″ piece
- Udad Dal – 1 tsp
- Chana Dal – 1 tsp
- Cumin Seeds – 1/2 tsp
- Mustard Seeds – 1 tsp
- Oil – 1 tbsp
- Turmeric – 1/8 tsp
- Curd – 1 tbsp
- Lemon Juice or Nuvvula Podi – 1 tbsp
- Red Chillies – 2 or 3
- Salt to Taste
- Curry Leaves – A Few
- Beat the curd till it is smooth.
- Mix curd in 1.5 litre of water.
- Cut the Arati Duta into 1/4″ inch thick discs.
- As you cut the discs, place the discs in the water containing diluted curd. This prevents them from turning dark.
- Cut each disc into fine pieces.
- As you cut the discs into pieces, drop the pieces in the water containing the curd.
- Boil 1.5 litre of water with 1 tsp salt and turmeric.
- Drain and wash the curd off the Arati Duta pieces.
- Place the Arati Duta pieces in the boiling water and cook covered for 7-10 minutes.
- Drain the water and set aside the Arati Duta pieces.
- In a wok or kadai, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add udad dal and chana dal.
- Fry till the dals are golden brown.
- Add cumin seeds, split red chillies and curry leaves.
- Fry for a couples of minutes.
- Add Arati Duta pieces and salt.
- Mix well.
- Stir fry for 3 to 5 minutes.
- Add lemon juice or nuvvula podi.
- Mix well.
- Serve hot with rice.
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