Sarkara Upperi / Sharkara Varatti / Sarkara Varatti / Sarkara Puratti - Banana Chips Coated With Jaggery /Onam Sadya Recipe / Sharkara Upperi

Sarkara Varatti/Sarkara upperi

Ingredients

Raw banana/Plantain - 2
Salt a pinch
Turmeric powder - 1/2 tsp
Cumin seed powder - 1/2 tsp
Crushed cardamom - 5
Dry ginger powder/Chukku - 1/2 tsp
Rice flour - 2 tbsp
Jaggery - 1 cup
( use 3/4 cup if you don't want too sweet )
Water - 1/2 cup
Coconut oil/Canola oil to deep fry

Method

Take a bowl pour water add salt and turmeric powder. Peel the raw banana into small cubes or thick slices. Soak them in turmeric water for a minute.

Pat dry the raw banana pieces and deep fry in coconut oil in medium heat till crisp and golden brown. remove and drain on paper towel.

In another pan add jaggery and water, boil until it forms a sticky one string consistency.

Add the cumin powder, cardamom powder and ginger powder mix well.

Add the fried banana stir quickly so the syrup coats all pieces evenly.

Sprinkle the rice flour and keep mixing till they become dry. Rice flour helps to prevent sticking.

Spread on a greased plate to cool, once hardened , store in an air tight container.

Sarkara Upperi is a traditional Kerala sweet made with crispy fried raw banana pieces coated in a glossy jaggery syrup, flavored with cardamom and dry ginger. It is a must-have delicacy in Onam Sadhya, offering the perfect balance of crunch and sweetness.

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Pumpkin Puliserry / Authentic Kerala Pumpkin Puliserry / Onam Sadya Recipes / Kerala Pumpkin Puliserry / Creamy Pumpkin Puliserry Recipe

Pumpkin Puliserry

Ingredients

White pumpkin - 1 cup

Salt to taste

Turmeric powder - 1/4 tsp

Water - 1/2 cup

Curd - 1 cup

Ingredients for grinding

Fresh grated coconut - 1/4 cup

Green chillies - 2

Rice flour - 1 tsp

Jeera - 1/2 tsp

( Pour very little water and grind the ingredients to a smooth paste, mix this paste into the curd mixture)

Tempering ingredients

Coconut oil - 1 tbsp

Mustard - 1 tsp

Methi - 1/4 tsp

Red chilly - 2

Curry leaves - few

( Heat oil in a pan and temper it with above ingredients)

Method

Boil pumpkin with salt and turmeric powder till cooked. Do not over cook and mash the pumpkin. Cook till they hold the shape.

Add the curd coconut mixture and cook till just heated, do not boil there are chances of curdling.

Switch off the flame pour the tempering and mix.

Enjoy with rice!

White Pumpkin Puliserry is a traditional Kerala curry made with tender white pumpkin simmered in a tangy yogurt-coconut base. Lightly spiced with green chilies and flavored with a fragrant tempering of curry leaves, mustard, and red chilies, this comforting dish is perfect with steamed rice and a classic addition to an Onam Sadya meal.

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Pineapple Pachadi Recipe /Kerala Pineapple Pachadi Recipe / Kaithachakka Pachadi Recipe

Ingredients ground to a smooth paste
Fresh coconut-1/4 cup
Mustard seeds-1/2tsp
Jeera/cumin seeds-3/4tsp
Green chillies-1
Tempering
Coconut oil-1tsp
Mustard-1/2tsp
Red chillies-1
Curry leaves-few
Other ingredients
Fresh pineapple cubed-1 cup
Salt to taste
Turmeric powder & Red chilly powder-each 1/8tsp
Sugar/Jaggery-1/4tsp
(add this only if your pineapples are not that sweet,i added )
Curd-1/2 cup
Method
Cook the pineapple,salt,turmeric & red chilly powder with very little water till soft & water has almost evaporated.
Add the ground paste & give a nice stir,switch off the stove & let it cool.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering & curd into the cooked & cooled pineapple,mix & serve as a side dish.

This is a sweet & tangy side dish served in onam sadya.

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Olan Recipe / Kerala Olan Recipe/ Onam Sadya Recipe / Coconut Milk Vegetable Stew / Vegan Olan Recipe / Easy Kerala Olan / Authentic Kerala Olan

Onam Sadya Recipe

Olan

Ingredients

White pumpkin / Ash gourd /Winter melon Kumbalanga cubed-2 cups
Red chori or Cowpea / Black eye bean -1/4 cup
(cook it with little salt & drain the water)
Salt to taste
Coconut oil -1tbsp
Slit green chilies - 2
Coconut milk-1/2 cup

Thin coconut milk - 1/2 cup

Curry leaves few

Method

Cook pumpkin , salt & green chilies with thin coconut milk till vegetable is cooked.

Add the cooked cowpea and coconut oil cover and cook for a minute.

Pour the thick coconut milk and simmer for another minute and switch off the stove

Add the curry leaves and enjoy with rice.

This recipe has no tempering at all & very quick to make.

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Raw Banana Chips / Kerala Nendran Vazhakkai Chips / Plantain Chips / Nendran Banana Chips

Ingredients
Raw banana / Plantain/Nendran Vazhakkai -3
(remove the skin,do not discard you can use it to make poriyal)
Salt to taste
Turmeric powder-1tsp
Water-1tbsp
Coconut oil & Vegetable oil-each 1 cup

Method

Cut the top & bottom portion of the raw banana.Make a long slit & peel off the skin.Wash & wipe it up well.Using a slicer slice it into very thin circles.Sprinkle the salt,water & turmeric powder to the slices,mix it evenly.Mean while heat the oil in a kadai/pan.Fry these in batches in medium flame till sizzling sound stops & its light brown on all sides.Remove it on a kitchen paper for excess oil to get absorbed.Cool completely & store it in an air tight container.

Note: Instead of adding the salt,water & turmeric to the slices,you can mix it in a bowl & keep.While frying the chips in batches add a tsp of the salt,water & turmeric liquid into the oil when its 3/4th done.Fry till crisp & remove.

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Puli Inji Curry / Inji Puli Recipe / Tamarind Ginger Curry /Sweet & Sour Ginger Pickle (Kerala Style )

Step by step method/picture to make Puli Inji for Sadya...

Ingredients
Semi thick tamarind juice-1/2 cup
Finely chopped ginger-1/2 cup
Brown sugar-2 to 3 tbsp
(Its according to the sweetness you want)
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Salt to taste
Chopped green chillies-2
Tempering
Coconut oil-2tsp + 3tsp of canola/vegetable oil for frying the ginger
Mustard-1/2tsp
Curry leaves-few
Fenugreek/methi powder-1/4tsp
Red chillies-2
(I did not use)

Method
Heat oil in a pan in low medium flame roast the ginger & green chillies till brown (do not burn them). cool it & blend it to a smooth paste. Mean while in another pan cook the tamarind juice with all dry powders till its almost thick, switch off the stove & mix the ginger paste.Heat coconut oil in a pan & temper it,switch off the stove & add the cooked tamarind /ginger paste & mix it well in the heat.Cool completely & store it in a clean jar in fridge.

Vellarikka/Cucumber Kichadi (Pachadi)

Kerala style kichadi (Pachadi) for Sadya..

Ingredients to be ground to a smooth paste

Grated coconut-1tbsp

Small onion-1

Green chillies-1

Jeera/Cumin seeds-1/2tsp

Mustard seeds-1/4tsp

Tempering ingredients

Coconut oil-2tsp

Mustard-1/2tsp

Red chillies-1

Curry leaves few

Other ingredients

Thick beaten curd-1 cup

Chopped cucumber-1 large

(seeds removed)

Salt to taste

Method

Pour very little water & cook the cucumber with salt till done.Now pour the ground mixture & cook till raw smell disappears & dry.Cool completely & mix the curd.Heat oil in a pan temper it.Pour this temper into the kichadi ,mix & serve.

Kerala Avial Recipe / Aviyal Recipe / Kerala Style Aviyal Recipe / Kerala Mixed Vegetable Curry with Coconut and Yogurt

Step by step method/picture to make Avial (Kerala Style),Sadya recipe..

Avial

Ingredients
Vegetables -2 cups
(pumpkin,flat beans,carrot,raw plantain,drumstick,kovakai,or any vegetable of your choice cut into any size)
Curd-1/2 cup
Turmeric powder-1/2 tsp (optional)
Salt to taste
Grinding ingredients
Coconut-1/4 cup
Jeera/cumin-1 &1/4 tsp
Green chillies-3
Tempering
Coconut oil - 4 tsp
Mustard-1 tsp
Curry leaves-little

Avial

Method
Put all the cut vegetables in a pan.
Pour little water add salt and cook the vegetables till cooked.
Do not over cook & mash the vegetables.
Add the ground masala & give a boil (add salt if needed at this stage).
Once its thick switch off the stove.
Heat oil in a pan & temper it with mustard and curry leaves.
Once the vegetables are warm add curd & the tempering,mix & serve it with rice.




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Kerala Pumpkin Erissery (Kerala Style Pumpkin Curry/Sadya Recipe)

Ingredients ground to a smooth paste
Coconut-3tsp
Jeera/cumin seeds-1/2tsp
Garlic-1
Green chillies-1
Ingredients fried till brown
Onion-3tsp
Coconut grated-1tsp
Grated ginger-1/4tsp
Other ingredients
White pumpkin cubed-2 cups
Salt to taste
Turmeric powder-little
Tempering
Coconut oil-2tsp
Mustard-1tsp
Curry leaves-little
Red chillies-2
Method
Cook the pumpkin with salt & turmeric powder, mash it.Add the ground paste & give a nice boil,switch off the stove.Heat oil in a pan & temper it.Mix the roasted ingredients,tempering into the cooked pumpkin,mix well & serve it with rice.
Courtesy: Sarah with a slight change....