Arati doota puli

Hi, friends. This is Kusuma. Welcome to my blog Kusumas Abhiruchi.

Today I am blogging the delicious my grand mothers favorate curry ie Arati doota puli(tamarind) curry. The white inner stem of the banana tree is called  Arati duvva/ doota/bondi. It is time taking task. I think this arati doota kura is lesser known for this generation. OK. Let us go for the curry. Patiently cook the curry by your self and see the taste of  this traditional yummy yummy kura.

Remove the outer layers of the stem. It may me 3 or 4 layers.  So that you that u can find the cooking portion ie white stem like. Cut it into  circular pieces . You should find fibre in between each circular.  Remove that fibre strands..Then cut into very small pieces and placed into diluted  butter milk to avoid discolouration. After cutting and placing all doota pieces in diluted butter milk take a spoon, dip in the vessel  having  doota, turn into circular motion. You will get the remaining fibre.

 
Ingredients

• Arati duvva                               2 cups (after cutting)              
• Channa dal                                1/2 tbsp
• Urad dal                                     1/2 tbsp
• Dry red mirchi                         3
• Daniya                                        1/2 tbsp
• Jaggery  powder                      1 tbsp
• Tamarind paste                        1/2 tbsp
• Turmeric powder
• Salt to taste

For popu

• 
  
• Mustard
• Urad dal
• Hing
• Curry leaves 
• Oil                                                  2 tbsp                             

How to prepare

1. Wash aratidoota  pieces 2 to 3 times with fresh water.
2. Pressure cook till you get 3 whistles.
3. Not too marshy. Just feels soften.
4. Drain aratidoota pieces and keep aside.
5. Mean time fry channa dal. urad dal, dry red mirchi and daniya with a drop of oil and grind it  into fine powder.
6. Take a wok heat the oil for tempering.
7. Then add mustard and let them pop.
8. Then add urad dal , hing turmeric powder.
9. Next add chopped onion, let it soften and then add cooked aratipuvvu pieces, tamarind paste, jaggery powder, grinded powder and salt to taste.
10. Stir well and cook for 5 minutes . switch off the stove.
11. Let it sit for couple of minutes before serving.
12. See the yummy yummy taste.

This is not a gravy curry. Only podi kura. It goes well with white rice with dollop of ghee and good side dish for sambar.

Note:

You can prepare curd chutney, kootu, combination with moog dal and channa dal with this aratiduvva.
If time permits definitely I will blog these dishes in my blogger ie Kusumas Abhiruchi.

See you soon with another traditional recipe...