Sharkara varatti
sharkara varatti
Sharkara Varatti is a popular snack from Kerala, and is made from slices of Nendran banana that are deep fried and then coated with jaggery mixed with spices like ginger, cardamom, and cumin. This snack is a delightful mix of sweet and spicy flavors and is a staple during festivals and celebrations in Kerala, especially during Onam and also Vishu It's not just a treat but also a part of the traditional sadya, the feast served on banana leaves.
Ingredients
2 raw Nendran Kai ( raw bananas )
1/2 cup jaggery powdered
1/4 cup water ‘
Coconut Oil for deep frying
1tsp each of cumin powder
1 tsp ginger powder
1/2 tsp cardamom powder
Method :
Peel the bananas and slice them slightly thicker pieces .. Keep the slices in water to prevent them from turning brown.
Heat coconut oil in a frying pan or kadai over medium heat.
Once the oil is hot, fry the banana slices in batches until they turn golden brown and crisp. Drain the fried chips into a colander .
In a separate pan, melt the jaggery with 1/4 cup water over low heat. Stir continuously until the jaggery melts completely n filter this jaggery syrup to remove impurities . Continue to boil until it gets a one string consistency Make sure the syrup doesn't get too thick; it should have a slightly sticky consistency.
Add the powdered cardamom and dry ginger powder (if using) to the jaggery syrup and mix well.
Turn off the heat and immediately add the fried banana slices to the jaggery syrup. Mix well, ensuring that all the banana slices are coated evenly with the syrup. add 1 tbsp of sugar , and 2 tbsp of rice flour, mix well , the chips will seperate and become non sticky .
Once the banana slices are well coated, spread them out on a greased plate or tray. Allow them to cool and dry completely.
Once cooled, store the sharkara varatti in an airtight container. It can be stored at room temperature for several days.
Enjoy your homemade sharkara varatti as a delicious snack
sharkara varatti
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.