Here’s the recipe for the sweet jaggery-coated version of banana chips called sharkkara upperi, yet another inevitable part of a Kerala Sadya.
Ingredients
- Raw banana / ethakka / nenthrakaya – 1 kg (Around 4-5 raw banana)
- Jaggery – 1 cup
- Dry ginger/ chukku and cumin seeds, powdered – 2 tbsp
- Cardamom powdered – 1/2 tbsp
- Roasted rice flour – 1 – 2 tbsp (You can use idiyappam podi instead)
- Sugar – 1 tbsp (optional)
- Coconut Oil – To deep fry
Method
1. Peel off the raw banana skin and immerse in turmeric water (mix 1/2 tsp turmeric powder in enough water) for around 20 minutes. Strain off the excess water and leave to dry or pat dry.
2. Cut each banana into half, lengthwise and then into pieces, of quarter inch thickness. 3. Heat oil in a wide deep pan or an uruli at medium-high flame. Be sure not to fill oil more than half – 3/4th of the pan you are using. The oil should be really hot.( You can test the oil by adding a slice of banana, it would immediately come to the surface bubbling.) When the oil is really hot, bring down the flame and slowly add the banana pieces. Now increase the flame to medium-high. Stir occasionally with a slotted spoon flipping them to the other side so that the chips wont stick to each other. It will take at least 30 – 45 mts to fry them. When they are done, you can hear a crisp sound and the oil will stop foaming. You can also taste check whether its done or not. Strain them on to a colander, with a plate or any dish underneath to catch any oil drippings. After that, spread them on paper towels or newspaper to cool. Let them cool completely.
4. Melt the jaggery in 2 – 3 cups of water and strain it.
5. Heat the jaggery in a deep pan or uruli. Bring this to a boil stirring in between. To check the consistency, put one drop of the boiling jaggery in cold water. If it is of the right consistency, it won’t dissolve. You can also see thin threads of jaggery syrup when you stir it (nool paruvam). Bring down the heat to low and add the fried banana pieces. Mix well and stir continuously. It will be really difficult to stir them. Once the chips are covered with jaggery, switch off. Now add the cumin, cardamom and dry ginger powder. Mix well. Sprinkle 1 tbsp sugar or 1 – 2 tbsp roasted rice flour ( you can use idiyappam podi) and mix well. Stir continuously to prevent the chips from sticking to each other. Transfer to a wide plate, allow it to cool down completely and then store in an airtight container.
Omg, those upperis asking me to grab some, irresistible!
omg,they luks very tempting,all pics are awesome…
looks like ua re in full swing preps for onam…love the sharkara varattiyathu
I love this a lot and this looks so delicious. thanks for sharing this … the first picture is awesome …
Wow , can see onam already started for you guys … this one looks really good
YUM YUM.. adipoli presentation..Happy onam guys…
ayyoo.. kothi aakunne.. love this a lot.. thanks for the recipe.. eni eppo venelum undaakkamallo
enikithipol venam..NJan undakki but nalla kulam ay poi
Oh dear, please send me a bowl stat
looks irresistible…lovely presentation..
The dish looks magnificent….new to me….
Very very new dish and they look extremely tempting
looks droolworthy….craving for some now…pics r bful..specially love the first pic with traditional server…
wow the dish looks wonderful…very new to me …thanks for explaining through clicks…yummy
Satya
http://www.superyummyrecipes.com
You have been tempting me with all your Sadya/Onam dishes. I am craving for a Sadhya now
yum um sharkkaravaratti..wish I was in kerala…
wow.. kidilam… step by step pics are awesome… feel like grabbing some outta there
OMG..adipoli, kidillam presentation ..lovely.
Good post! It looks delicious; in our place, South Malabar we do not add cardamom powder.
Hi, came across ur site while browsing , looking at the sharkkaravaratti ,reminded me back home, my mum frequently do this, the taste still lingers in my mouth…
Which banana you have used for making sharkkaravaratti?
(Aethakya of the other one
I used ethakaya (nenthrakaya)