Friday, April 2, 2010

Arati Dindu curry/Banana stem curry

Bananas! As we already posted, the banana plant is probably optimally used in South Indian homes. We have already seen the banana flower curry in Srilankan style. This time we are cooking the trunk. Yes, the tender core of the banana plant's trunk is also used in cooking. Infact the juice extracted from this core of the trunk is said to be a good healer for people suffering from kidney disorders. This tender core is referred to as dindu/doota/davva in Telugu, dindu in Kannada and Thandu is Tamizh. It is white is color and highly fibrous both in appearance and content. We spotted arati dindu in most supermarkets in Kuwait and UAE, but back home, this curry is made only when the plant has given its crop and is cut.

Preparation time: 20-30 mins

Serves: 4


Medium sized banana stem (arati dindu) 1
Green gram (Moong dal/pesara pappu) 1 cup (200gms)
Red chillies 2
Curry leaves 5-10
Mustard seeds 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Refined cooking oil 4tsp
Fresh and grated coconut 1/4th cup (50 gms)
Pinch of asafoetida (hing)
Salt to taste

Fresh and finely chopped coriander to garnish.


Soak the green gram for half an hour.

Chop the banana stem or arati dindu finely, removing the excess fibre (Tip: First cut the stem into circles and then chop finely.)

Pressure cook the soaked green gram and chopped banana stem together up to 2 whistles. If cooking in an open cooking pot, cover and boil for around 20 mins. Drain the water and set aside.

In a kadai/pan (bandli/mookudu), heat oil. Once hot, add mustard seeds and as they pop add red chillies, cumin seeds and a pinch of asafoetida.

Add the pressure cooked banana stem and green gram mixture. Add salt to taste and mix well. Cook for a few mins.

Garnish with fresh and grated coconut and coriander just before serving.

Arati dindu curry is a traditional rice supplement. We did try it with phulkas and suppose it should make a good sandwich filling too.

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