Sarkara Varatti ~ Sadhya recipes ~ Sides
Sarkara varatti is one of the main sides in kerala sadhya. It is prepared with Banana(Nendran/plaintain) and Jaggery with little spices. These days due to so many dishes to be prepared for sadhya, Sarkara varatti and many other sides like banana chips, chakka chips & inji puli is bought from store. But its easy to prepare and more satisfying when you prepare at home, provided you have time for it 🙂 But it can be prepared well ahead of time and store it. It stays fresh even for a couple of weeks.
Check out our other Onam Sadhya recipes
Check out our other Sadhya recipes here.
Onam sadya recipes | Kerala sadhya recipes| Onam vaibhavangal #1
Procedure:
- Peel the bananas and slit then vertically into two and then dice them into bite size pieces. Fry these pieces in hot oil until golden brown and crispy and let it cool down. (Make sure u heat the oil well before putting in bananas else it will not turn crispy and your sarkara varatti will go soggy)
- Melt the Jaggery with little water, strain and Mix cardamom powder, powder sugar and Cumin powder to the jaggery syrup and bring it again to a boil until you get the slightly sticky consistency. (Do not add too much water/less water, right consistency is required)
- Put the fried Banana pieces into the syrup and keep stirring until the syrup is dry. Add a tsp rice flour and dry Ginger powder to this and mix well.
- Cool it down and store in air tight container.
Here its ready. Give it a try at home!
Check out our other Onam Sadhya recipes
Sarkara Varatti ~ Sadhya recipes ~ Sides
Servings: 1 Cup
Ingredients
- 1 large Nendran Banana
- 1/2 cup jaggery powder
- 1/4 tsp cumin powder
- 1/4 tsp dry ginger powder
- 1 tsp Rice flour
- Oil
Instructions
- Peel the bananas and slit then vertically into two and then dice them into bite size pieces. Fry these pieces in hot oil until golden brown and crispy and let it cool down.
- Melt the Jaggery with little water, strain and Mix cardamom powder, powder sugar and Cumin powder to the jaggery syrup and bring it again to a boil until you get the slightly sticky consistency.
- Put the fried Banana pieces into the syrup and keep stirring until the syrup is dry.
- Add a tsp rice flour and dry Ginger powder to this and mix well. Cool it down and store in air tight container.
Notes
Make sure u heat the oil well before putting in bananas else it will not turn crispy and your sarkara varatti will go soggy.
Do not add too much water/less water to the jaggery, right consistency is required.
Put in the bananas only after it is cooled down.
