Arati Davva Ava Kura – Mustard-flavored Plantain Stem Stir Fry

Banana Stem, Arati Davva, Vazai Thandu

A praise worthy Andhra delicacy is Arati Davva (Doota) aka tender plantain stem. Removing the outer layers of the stem to reach the nutritious core is a labor intensive process but worth every bit of effort. The edible core of plaintain stem is used to prepare stir fries, dals, kootu, juice and even salad. One important step to follow during the chopping of the edible stem is to place the arati davva pieces in diluted buttermilk to avoid discoloration.

Arati Davva Kura

At our home, davva is usually cooked as a stir fry that is seasoned with spices, ginger, curry leaves and flavored with tamarind and mustard powder. The mustard brightens the crunchy plantain stem pieces with a unique flavor and heady aroma.

Arati Davva Aava Kura Recipe

Prep & Cooking: 40 mts

Serves: 3-4

Cuisine: Andhra



1 1/2 cups chopped tender plantain stem/arati davva (soaked in diluted butter milk)

big pinch turmeric pwd

1 green chillis, slit

1 tsp finely chopped ginger

2 tbsps tamarind paste

1 tbsp oil

salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

pinch of cumin seeds

1 tsp split black gram dal/minappa pappu

1 tsp channa dal/senaga pappu

1-2 dry red chillis, tear and de-seed

10-12 curry leaves

pinch of asafoetida/hing

1/2 tsp mustard pwd

1 Cook the arati davva along with turmeric and salt in the diluted buttermilk till soft but not mushy. Drain any left over water.
2 Heat oil in a vessel, add the mustard seeds and let them pop. Add the cumin seeds, gram dal, channa dal and let it turn golden brown, then add the curry leaves, green chillis, dry red chillis, ginger and asafoetida.
3 Immediately, add the cooked arati davva pieces and combine. Adjust salt, add tamarind paste and combine. Cook on low to medium flame for about 10 mts, till the rawness of tamarind disappears. The arati davva should retain a bit of crunch.
4 Turn off heat. Add the mustard pwd and combine.
5 Serve with hot rice.

Arati Davva Ava Kura – Mustard-flavored Plantain Stem Stir Fry

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  raw plantain


  • R.Punitha

    Hi Sailu,
    Adding tamarind paste to this dish is new to me, Sailu.
    I’ll try this tomorrow itself.
    Thank you, Bye, Take care…

  • easy indian food


    I’d love to cook this recipe as the picture and the spice mix make it look/sound delicious. I’m not sure I’ve ever seen Arati Davva for sale in any of the Indian Grocery Stores that I frequent here in the UK.

    Are there any other names for this? I’ll ask around.

    Its plantain/banana tender stem.

  • lakshmi

    Hi Sailu

    Can you tell me how can I make the homemade mustard powder? I also heard we can use this in cabbage koora.


  • Cialntro

    Plantain Stem juice is believed to remove kidney stones. We do not get the stem here, banana blossom is available though. Thanks for the recipe.

  • sudha

    healthy n yummy recipe

    thanks sailu………:)

  • sudha

    hello sailu garu…

    i have one doubt, could u plz tell me how to prepare icing for cake..

    i have heavy whipping cream n butter…i tried many times but its not coming gud…i have hand mixer as well as blender…plz suggest me

    thank u…

  • Gauri

    very interesting recipe.. had never heard of sabzi from banana stem core..

  • josh

    Oh Man! A heavenly treat when u go home from hostel. I wonder we get it here or not but i can surely fill my stomach with this pic.

  • Lubna Karim

    Wow simply scrummy. I heard from my friends about this stem recipe. But never tasted it. Will try this version soon.

  • Jayasree

    I too make plantain stem stir fry but adding tamarind paste and must pwdr is new to me. Shall try ur way.

  • Cynthia

    Thanks for the introduction to yet another amazing part of this plant.

  • laxmi

    nice regional curry. when I visted India I tasted pansa pottu kura whic is made by one aunty. It was so good and she also added tamarind to it but the end result is dry. This curry sound like that one. Nice photos and recipe though.

  • harini

    sailu garu,
    arati davva baga jiguru ga untundhi, cut cheyadam kashtam ani antaru kadha.emaina simple methods unnava cut cheyadaniki?pls share..


    hi sailu,
    arati davva kura is mouth watering. good work,keep it up.

  • kalva

    My nanamma used to make this.. Love it!!!

  • Sri


    This is a wonderful the procedure na dingredients same for Panasapottu koora also.

    Please let me know.

    Bye, sri

  • chaitra

    Sailu garu!!
    Arati duvva koora andi arati davva kadhu!!

  • sujatha

    sailu garu, naku brahmin vantalu kaavaali.

  • Roja

    Sailu garu,

    Nenu ee recipe first time try chesaanu..curry antha black ayipoyindandi.
    Do we hav any tip here.

  • ravindra

    sailu garu,

    keep these sort of vantakalu going on for the universal integretion of telugu kitchen addicts and let the world know the culinary, medicinal and the traditional values of andhra (South Indian) food.

  • Priya


    Lovely recipe, But we don’t get this in US as often. Btw your site is really amazing.

  • jaya

    wow! love it ..we make it even with some shrimps also …and we call this in Bengali “Thor”.Congrats for completing four wonderful years in blogging.
    hugs and smiles

  • Shri

    Tasty preparation of a healthy vegetable. I tried this 2days back and everyone at home enjoyed eating this. Thanks for yet another new recipe!

  • Ashwini

    I loved the mustard flavoured stir fry recipe. Will try some time when I get my hands on the stems.