Sharkara Varatti
Thick-cut banana chips coated in ginger-spiced jaggery.
About this dish
Sharkara Varatti is a mandatory element of the Onam Sadya, usually served on the bottom left of the banana leaf. These are not just chips, but a labor-intensive preservation of Nendran bananas, double-fried and coated in a spiced jaggery reduction. Traditionally, they are prepared in large 'Uruli' (bronze vessels) to ensure even heat distribution and a perfect crystalline sugar coating.
Ingredients
Banana Preparation
- 1 kg raw green Nendran bananas (unripe)
- 1 tsp turmeric powder mixed in water
- Coconut oil for deep frying
Jaggery Coating
- 500g dark jaggery (Sharkara), broken into small pieces
- 1 cup water
- 2 tbsp dry ginger powder (chukku)
- 1 tbsp cardamom powder
- 1 tsp cumin powder
- 2 tbsp rice flour for dusting
Method
- 1
Prep the Bananas
Peel the raw bananas. The skins are thick, so use a knife to score the skin vertically and peel. Immediately soak the peeled bananas in water mixed with turmeric for 15 minutes to prevent oxidation and staining.
- 2
Cut Thick Slices
Pat the bananas completely dry. Slice them in half lengthwise, then cut into thick semi-circles or chunks (about 1cm thick). Sharkara Varatti is distinctively thicker than regular banana chips.
- 3
First Deep Fry
Heat coconut oil in a large kadai. Fry the banana pieces in batches on medium heat. This first fry should last about 15-20 minutes until the pieces are golden and make a 'clinking' sound when stirred, indicating they are dry.
- 4
Drain and Cool
Remove the fried banana pieces and drain them on paper towels. They must be completely crisp all the way through; if the center is soft, the final product will be chewy rather than crunchy.
- 5
Prepare Jaggery Syrup
In a wide, thick-bottomed pan, melt the jaggery with 1 cup of water. Once melted, strain the liquid to remove impurities, then return to the pan and boil on medium-high heat.
- 6
Reach Hard Ball Stage
Boil the syrup until it thickens significantly. Test by dropping a bit in cold water; it should form a firm ball that doesn't dissolve. This is crucial for the coating to set properly.
- 7
Incorporate Spices
Add the dry ginger powder, cardamom powder, and cumin powder to the bubbling syrup. Stir well. These spices provide the signature medicinal warmth that balances the sweet jaggery.
- 8
Coat the Chips
Add the fried banana pieces into the thick syrup. Turn the heat to low and stir vigorously and continuously. The syrup will start to coat the pieces and look glossy.
- 9
Crystalize the Coating
Continue stirring as the syrup dries up. Sprinkle the rice flour over the mixture; this helps the pieces separate and gives them a dry, powdered finish. The syrup will turn from a liquid to a dry, sugary crust.
- 10
Cool and Separate
Turn off the heat and keep stirring for another 5 minutes as the pan cools. Spread the pieces out on a large tray to cool completely. If any pieces are stuck together, gently pry them apart while still slightly warm.
Notes & variations
- Ensure the bananas are strictly raw; any hint of ripeness will make the chips soft.
- Dry ginger (Chukku) is the dominant flavor; do not substitute with fresh ginger.
- Store in an airtight container immediately after cooling to prevent the jaggery from becoming sticky due to humidity.
- Use dark 'Marayur' jaggery if available for a deep, rich color and flavor.
Serve with
Part of a traditional Onam Sadya or as a standalone snack.
Cook's note
If your jaggery coating stays sticky, you likely didn't boil the syrup long enough; a final dusting of powdered sugar can help save it.