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

Recipe By Slurrp

Arati Davva Kura is a traditional Andhra/Telangana style curry made with banana stem. This nutritious and flavorful dish is packed with the goodness of banana stem, tempered with aromatic spices, and cooked in a tangy tamarind gravy. The tender banana stem is cooked to perfection, resulting in a delicious and healthy curry that pairs well with steamed rice or roti.

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25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Arati davva kura (banana stem curry-andhra/telangana style)
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Ingredients for Arati davva kura (banana stem curry-andhra/telangana style) Recipe

  • 0.33 cup Banana Stem, Peeled And Chopped
  • 0.67 tablespoon Oil
  • 0.33 teaspoon Mustard Seeds
  • 0.33 teaspoon Cumin Seeds
  • as per your need A Few Curry Leaves
  • 0.33 Onion, Finely Chopped
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • 0.33 teaspoon Coriander Powder
  • As required Salt To Taste
  • 0.33 Lemon Sized Tamarind, Soaked In Water
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
435
calories per serving
13 g Fat7 g Protein71 g Carbs11 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    7g
  • Carbs
    71g
  • Fiber
    11g

MacroNutrients

  • Carbs
    71g
  • Protein
    7g
  • Fiber
    11g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    73mg
  • Iron
    4mg
  • Vitamin A
    893mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    1mg
  • Vitamin B9
    97mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    38mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    144mg
  • Manganese
    1mg
  • Phosphorus
    121mg
  • Selenium
    6mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp