Arati doota/davva pacchadi (Banana stem chutney)

The tender nutritious stem of banana plant is called arati doota or arati davva in Telugu, vazhaithandu in Tamil and thor in Bengali. In many parts of India, arati doota is eaten in subzis, raitas and kootu etc.

Once a bunch of bananas is harvested, the tree is cut away. Outer layers of the stem are peeled away, till you get the tender inner stem. This stem is edible and has a lot of medicinal value. Preparing the doota for subzis etc is a labor intensive process. After peeling the outer layers of the stem, we have to cut the stem into circular discs. While cutting the discs, we have to take out the extra fiber, by taking it on to the right index finger and make circular movement of the finger, while holding the fiber. Repeat the process with the entire stem. Pile some of the discs together and chop them into small cubes. The chopped cubes have to be kept in diluted buttermilk. Otherwise the pieces turn brown. For the chutney in the recipe, the cubes have to be as fine as sawdust. The discs have to be almost paper thin and transparent! It is an art to chop the discs so fine!! I have included quite few photographs of the cutting process.

Arati doota is very good for health as it is low in calories and rich in fiber. It is good for kidneys, keeps blood pressure under control. It is good for kidney stones. It is very beneficial for people who want to lose weight!

       

 

  

                                         






Ingredients:

•      About 8 to 10 inches long  arati doota
•      3 to 4 Tbsp. tamarind paste
•      1 Tsp. turmeric powder
•      Salt to taste

Seasoning:

•      4 or 5 red chiles
•      3 Tsp methi seeds
•      3 Tsp. mustard seeds
•      3 Tsp. sesame seeds
•      2 Tsp, mustard paste
•      Pinch of hing (asafetida)
•      2 Tsp. oil

Directions:

1.      Wash the doota and remove the outside layers. 
2.      Cut the stem into thin discs.
3.      Bunch a few discs at a time and using a sharp knife, chop the discs as fine as possible.
4.      As soon as the doota is chopped, it has to be soaked in buttermilk. Otherwise, the chopped doota gets decolorised.
5.      Roast red chiles without any oil.
6.      In the same pan, roast methi seeds, mustard seeds and sesame seeds.
7.      Grind red chiles, methi and mustard and set aside.
8.      Grind sesame seeds and set aside.
9.      Make thick paste of tamarind.
10.      Grind mustard seeds with a little water and a pinch of turmeric to make a thick paste. Instead, you may use mustard powder, if you have it ready. 
11.      Sieve and squeeze the doota to remove any fluid remaining.
12.      Place in a bowl.
13.      Add turmeric powder, tamarind paste and all the prepared powders.
14.      Mix it thoroughly, add mustard paste. Heat oil and add hing.
15.      Top the doota mixture with the oil. 
16.      Set aside.
17.      Serve after 30 minutes or so.
18.      Tastes very nice with rice.