Make crunchy and tasty sarkkaravaratty that isn’t sticky, for Onam

Fresh coconut oil is best to fry sarkkaravaratty as it adds oodles of flavour. Photo: Abraham Gureshi/iStock

Everyone enjoys munching on crunchy sarkkaravartty (plantain coated in jaggery) and plantain chips during the Onam season. It is quite easy to make sarkkaravaratty at home which tastes as good as the ones that are purchased from outside. Fresh coconut oil is best to fry sarkkaravaratty as it adds oodles of flavour. Here is how to make it at home.

Plantains as required (peeled and soaked in water for at least 15 minutes to remove the stain)
Split the plantain in half before cutting into the size of sarkkaravaratty
Make sure that the pieces are of the same size so that they would be evenly cooked
Jaggery (proportionate to plantains; melted by adding some water; ¾ cup jaggery for four plantains)
Coconut oil
2 tbsp sugar
Cardamom powder
Dried ginger powder

Heat coconut oil in a thick-bottomed vessel
Fry the plantain pieces on a low flame
Do not forget to stir occasionally
When a ‘crunchy’ sound is heard, increase the flame and sprinkle water
When water falls into hot water, there will be popping sounds
This process helps in swiftly cooking the plantain pieces that are not cooked properly
Scoop out the cooked plantains and set them aside
Meanwhile, melt the jaggery on low flame by adding sugar
The syrup should have one - string consistency
Into the syrup add cardamom powder and dried ginger powder
Now add the fried plantain pieces
Mix well
The jaggery gets stuck onto the plantain as the syrup gets cooled
Keep stirring the plantains in the jaggery to keep them crispy while not sticky
You could also add a tablespoon of rice powder
Tasty and crunchy sarkkaravaratty is ready!

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