Sharkara varatti
Sharkara varatti, from above
VegVeganKerala

Sharkara varatti

Thick banana chips tossed in jaggery syrup with dry ginger. Crisp, sticky and on every Onam leaf.

50 minTime
1 gProtein each
mildSpice
The sadya's sweet crunch1 chapter · 1 min read

Make it your way

Grandma's wayBanana chips in jaggery and dry ginger.
The original
223kcalsame
1 gproteinsame
2 gfibresame
50minutessame

Classic sharkara varatti.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Raw banana (green plantain)4 raw nendran, peeled and cut into thick half rounds
Coconut oilfor frying, about this much is absorbed
Jaggery¾ cup, grated
Dry ginger powder (ground ginger)1 tsp
Cardamom½ tsp
Cumin powder (ground cumin)¼ tsp
Sugar2 tsp, for dusting

Method

4 steps
  1. 1Fry banana pieces in coconut oil until crisp and golden. Cool.
  2. 2Melt jaggery with a little water and cook to the hard ball stage.
  3. 3Off the heat, add spices and the chips and toss quickly to coat.
  4. 4Keep tossing as it cools, then sprinkle sugar so pieces separate.
Serve it like this

Serve a small heap on the top corner of a banana leaf, or in a bowl with tea.

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Make it a meal

What goes with Sharkara varatti: a bread or rice, a side, something to drink and something sweet.

On the side Avial35 min
On the side Beans thoran20 min
A little snack Banana chips45 min
To drink Kulukki sarbath5 min
To drink Sulaimani chai10 min
Something sweet Palada pradhaman90 min
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