Arati davva kura (banana stem curry-andhra/telangana style) Recipe

Cooking Directions

• STEP 1.Peel and chop the banana stem into small pieces. Soak them in buttermilk to prevent discoloration.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
• STEP 4.Add the soaked banana stem pieces and cook for 5-7 minutes until they become tender.
• STEP 5.Meanwhile, soak tamarind in water and extract the juice. Add the tamarind juice to the pan and cook for another 5 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• To prevent the banana stem from turning black, soak it in buttermilk or water with a few drops of lemon juice.
• Make sure to remove the fibrous outer layers of the banana stem before chopping it into pieces.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• You can add a pinch of asafoetida (hing) for additional flavor.
• For a variation, you can also add grated coconut while cooking the curry.

Storage and Serving

• Arati Davva Kura can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving. It tastes even better the next day as the flavors develop.
• Serve the curry hot with steamed rice or roti. It can also be enjoyed as a side dish with dosa or idli.