KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU

   Today is Uthradam, the first day of the 4 days of Onam celebration. There is a saying in Malayalam for the day "ഉത്രാടപ്പാച്ചിൽ!!! " Uthrada Pachil which means the folks are busy getting ready for Onam Celebration, buying or making food items, purchasing clothing and gifts for Onam. If you are all in midst of that Uthrada Pachil, let's get with an easy recipe to add into Onasadhya, Our very own God's Own Country's Naadan Palaharam, a tiny snack which takes an important place in Sadhya - the one & only KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU.

   Well, I am happy and brimming with memories when I am writing this Post. One reason is that this is my 600th Post and I am sharing one of my all-time favourites - Kerala Banana Chips.
While nearing to 600th Post I had already decided, unlike my other benchmark recipes, what I am going to write.  I knew it would reach the 600th mark in August and it's going to be an Onam Season, so I saved this recipe especially for the day. My Benchmark Posts came out of blues and happened to be family favourites.

• 100th Post being Hainanese Chicken Rice, a wonderful recipe which I perfected for my family, 
• 200th Post being Mutton Cutlet/Lamb Croquettes, a default starter frequented during festivities, functions, get-togethers etc., at home.  
• 300th Post being Kerala Kallu Shappu Style Beef Roast, a wonderful Kerala Classic which I frequent at home  & 
• 400th Post was a recipe from our family(Syrian Christian household) traditional recipe prepared on Maundy Thursday - Pesaha Appam & Paal.  
• 500th Post was my all-time favourite Madras Style Mutton Biriyani.

     And again, now for my 600th Post, I am posting one of my most loved snack, a family favourite, an Authentic Kerala Banana Chips/Ethakka Upperi.  But right from my 1st Post to this one, all recipes are tried and tested, some which came out good even at my first attempt and some which I perfected after a few trial & errors. I have always thought that this recipe is one tough of a thing.  Though I have seen quite a number of Chips stall frying them with ease.  I had always thought that it has to be tricky and there is always some secret behind those crispy thin slices of Banana Chips.  And above all, I never ever thought that I would make Banana Chips at home until I saw my Aunt Sindu Ammai who served this Banana Chips when we visited their house in Palaghat.  She said it is quite easy and the trick is to pour salted water to the Oil just before removing the deep-fried Banana Slices.
    Well, my mind started working upon it and when I found Raw Nendhra Bananas immediately I got into action. Even for my first trial, the Banana Chips came out to be too good. From then on, no looking back.  For people like me who live abroad and are deprived with Naadan Palaharangal, the only choice is to perfect it on your own, so that you get to savour it whenever your instincts get on the roll.
    This recipe is just as easy as that -  Thinly sliced Plantains or Raw Nendhra Bananas are Deep-fried in Coconut Oil and simply seasoned with Salted Water & Turmeric.  We have to directly pour a few teaspoons of Salted Water into the hot oil. Yes, you heard it right Salted Water and this step is done when the Banana Slices are still getting Deep fried in Oil.  This way the salt gets evenly coated to each slice & the Turmeric in the seasoned water gives a perfect Golden Yellow colour to these Banana Chips.
     Banana Chips colloquially called Ethakka Upperi or Kaya Varuthathu in Malayalam is one nostalgic snack of every Malayali.  A popular Kerala Snack or Palaharam prepared with two main ingredients synonymous to God's Own Country - Coconut Oil and Nendhra Kaya(Plantain). These Banana Chips are traditionally prepared with thinly sliced Raw Nendhra Banana.  Even slightly ripe Bananas are used which gives a naturally sweet Banana Chips.  And another version is Nalumuri or four pieces, which is usually served in a Sadhya.  That is nothing but the thin Banana Slices cut into four which calls for the name Naalumuri/Naaluvaravu.  Banana Chips hold a special place in Kerala Cuisine and is one important item served in a Kerala Sadhya/Banquet.

For more recipes on SNACKS & SAVOURIES, Click here...

Cuisine - Kerala
Recipe Type - Snacks
Spice Level - Low
Difficulty - Medium
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 30 -45 Minutes


For more KERALA PALAHARAM RECIPES, Click here...

HOW TO MAKE  KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU

KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU

INGREDIENTS:

To Soak the Plantains:

Raw Nendhra Banana (Plantain)/Nenthra Kaya - 4 No's
Turmeric - 1/2 Teaspoon
Water - 3–4 Cups

For Deep Frying:

For Seasoned Water:

METHOD:

• Mix Turmeric Powder to 3–4 Cups of Water in a large Pan.
• Peel the outer skin of the Nendhra Bananas and immerse them in the Turmeric mixed Water for about 10–20 minutes.
• Then remove the peeled Plantains from the turmeric water and wipe it off with a Kitchen Towel/Paper Towel.
• Then Slice it into this Round pieces.  You can use a sharp Knife or a slicer for the purpose.
• Leave the sliced Banana Pieces on a clean kitchen towel or a large plate.  Do not crowd the slices.
• Meanwhile, heat Oil in a pan, let the flame be at high initially.
• Then reduce the flame to medium heat, Coconut oil tends to become smoky when kept on high flame.
• If you are an expert then you can directly slice the Plantains into the hot oil.
• Otherwise, gently drop the sliced Plantains into the hot Oil.
• Do not overcrowd the oil.
• Stir it Occasionally and gently flip it up once or twice or until the slices are separated and don't stick to each other.
• Fry this for about 7–10 minutes approximately.
• Now lower the flame and sprinkle just a little bit of Salt-Turmeric Solution.
• Immediately close the pan with a lid.  This will avoid any splitter -splatters.
• Care should be taken while doing this step.
• Let it fry until all the splashing sound stops.
• Remove the lid after a couple of Minutes.
• Now, increase the flame to Medium and gently toss the Banana Slices on every side.
• Fry until the Banana Slices turn crisp & golden yellow colour.
• Remove the Banana Chips from the Oil and line it up in a Paper towel.
• Repeat the suit for the rest of the batch.
• Allow the Kerala Banana Chips to cool down.
• Transfer it into an airtight container.
• Stays good for up to a week to 10 Days.

 

KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU

NOTES:

• Soaking the peeled Plantains in Salt & Turmeric Water helps to remove the stickiness from the Plantains and also removes the Raw smell.
• It also avoids oxidation and retains the colour of the Plantains.
• While heating the Coconut Oil for deep-frying, initially heat it on a high flame, then reduce it to medium flame.
• Oil should not become smoky.
• Care should be taken while pouring the Salted Water into the Oil.
• It may splash. Immediately close the pan with a lid.  This will avoid any splitter -splatters.
• Pouring salted water into the Oil is a traditional trick used while making Kerala Banana Chips.
• And also it ensures that the Salt is equally coated to each slice without leaving any salty bites.
• Banana Slices should be deep-fried until it becomes crisp and turns into golden yellow in colour. 
• To check whether the Chips is perfectly fried, take one slice and crush it. If it is still soft, then fry it on a low flame until it becomes crisp.

VARUTHARACHA INJI CURRY/INJI PULI

HOW TO MAKE VARUTHARACHA INJI CURRY/INJI PULI

VARUTHARACHA INJI CURRY/INJI PULI

INGREDIENTS:

To Fry and Pound:

For Varutharacha Inji Curry:

For Tempering:

VARUTHARACHA INJI CURRY/INJI PULI

PREPARATION:

• Dry Roast the Fenugreek Seeds on a very flame until it splutters.
• Grind it into a coarse/fine powder and keep it aside.
• Meanwhile, clean, wash and scrape the Ginger pieces.
• Cut into thin slices and keep it aside.
• Finely chop/slit the Green Chillies into two and keep it aside. 

VARUTHARACHA INJI CURRY/INJI PULI

METHOD:

• Heat Coconut Oil in a Pan.
• Fry the Ginger Slices until they turn fragrant and slightly crispy.
• Follow the suit with Green Chillies and Curry Leaves.
• Remove them from Oil and allow them to cool.
• Grind the above-fried ingredient in a small blender jar coarsely and keep it aside.
• In the remaining Oil, Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.(If needed add some more oil).
• Add powdered Fenugreek Seeds & Asafoetida Powder to the above and give a quick stir.
• Now add fried and powdered Ginger, Green Chillies and Curry Leaves to the above and fry it on a low flame until fragrant.
• Then add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Fry this on a low flame until fragrant.  Care should be taken not to burn the ingredients.
• Then, add Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Varutharacha Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.
• Serve Varutharacha Inji Curry as a Side Dish/Condiment.
• Inji Curry/Inji Puli is a must serve item in a Kerala Sadhya.
  

VARUTHARACHA INJI CURRY/INJI PULI

NOTES:

• I have used just 2 Tbspns of Coconut Oil in the recipe.
• Shallow fry the Ginger Slices, Green Chillies and Curry Leaves individually.
• Jaggery gives a slight sweetness to Inji Curry and also balances the sourness, adjust accordingly.
• I have used Tamarind Paste in this recipe, adjust the amount of tamarind to suit your taste preference.
• If using normal Tamarind use up to the size of a lemon.  Soak it in warm water for about 10 minutes and extract tamarind pulp out of it.
• Adjust the number of Green Chillies and Red Chilli Powder as per your taste preference. 
• Care should be taken while dry roasting the Fenugreek seeds.  It shouldn't burn, which will totally spoil the taste of Inji Curry.
• Alternatively can add Fenugreek seeds along with Mustard Seeds while tempering the Inji Curry/Puli Inji.
• Adding Asafoetida powder is purely optional.
• Avoid using steel/aluminium/copper containers for storing Inji Curry/Puli Inji, as they tend to react with the acidic nature of salt and tamarind.
• Store Inji Puli in a clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) to serve this Inji Curry.
• Keep Inji Curry refrigerated.  It can stay good if stored properly.
• Perfectly cooked & stored Inji Curry/Puli Inji stays good for about a week or two.

Refreshing Inji Thayir Pachadi - A Perfect Blend of Ginger & Yogurt

"Inji Thayir Pachadi Recipe – Kerala's Ginger & Yogurt Side dish for a Perfect Onasadhya"

    Onam is one of Kerala's most beloved festivals, and the celebrations start today with Atham, the first day of Onam. The ten-day countdown to Thiruvonam has officially begun, bringing with it the preparation of a grand feast – the Onasadhya. This year, I’m adding some special recipes to make your Onasadhya even more delightful. Stay tuned for updates on essential dishes you’ll want to include in your Sadhya Vattom.

    Let’s kick off with a unique dish from Kerala’s culinary tradition: Inji Thayir (Ginger & Yogurt Pachadi), also known as 1000 Curry. This simple yet flavourful dish will enhance any feast and is an absolute must-have from the Valluvanad region. Read on to find out why this dish is special, how to prepare it, and the fascinating legend behind the name!

What is Inji Thayir - A secret to perfect Onamsadhya?

    Inji Thayir, or Inji Pachadi, is a refreshing side dish made with ginger, green chillies, curry leaves, and curd (yogurt). It’s commonly served at Sadhyas, particularly during Onam, as it balances the heavy, spicy dishes in the feast. Its cooling properties and unique taste make it stand out on any banquet table.

Interestingly, this dish shares its name with the more famous Inji Curry/Inji Puli, and both are sometimes referred to as Aayiram Curry – a "1000 Curry" due to their significance in Kerala’s culinary heritage.

The Legend of 1000 Curry – A Tale from Ancient Kerala

    Kerala’s rich food traditions are often steeped in folklore, and Inji Thayir is no exception. According to legend, Vararuchi, a Brahmin scholar, would travel extensively and rely on the generosity of Brahmin households for meals. During one such journey, he encountered a family and was impressed by their daughter, Panjami. Before proposing marriage, he tested her wit by asking her to prepare a meal with 1000 curries. Naturally, her mother was initially flustered, but Panjami, wise beyond her years, prepared just one dish: Inji Curry.

    Vararuchi was so impressed with the balanced flavours and simplicity of the dish that he declared it equivalent to 1000 curries. From that day, Inji Curry became known as Aayiram (1000) Curry. Inji Thayir, made with similar ingredients, shares this legacy and is celebrated in its own right as a Sadhya favourite.

Why is Inji Thayir Important in Onasadhya?

    In an Onasadhya, which often includes over 20 different dishes, the balance of flavours is the key. Inji Thayir stands out for its digestive properties, helping to ease the heaviness of a large feast. Ingredients like ginger and yogurt aid digestion, making this dish an important component of any well-balanced Sadhya. The combination of these simple ingredients brings harmony to the palate and offers a refreshing contrast to the rich and spicy main dishes.

Cuisine - Kerala
Course - Side dish
Spice Level - Medium
Difficulty - Easy
Serves - 3–4
Author - SM

Preparation Time - 5-7 Minutes

"Inji Thayir Recipe – How to Make Kerala's 1000 Curry (Ginger Yogurt Pachadi)"

Classic Inji Thayir -  Kerala's Ginger-Yogurt Side Dish

 

Ingredients for Inji Thayir (Ginger Yogurt Pachadi)

• 2 Tablespoons Ginger, finely grated or chopped
• 1 Green Chilli, finely chopped
• 3/4 Cup Thick Curd
• A Sprig of Curry Leaves, chopped
• Salt, to taste
• A Pinch of Sugar

Method

• Prepare the Ingredients: Finely grate or chop the ginger. Chop the green chilli and curry leaves.
• Mix Together: In a mixing bowl, combine the grated ginger, chopped green chillies, and curry leaves.
• Add Curd: Whisk the thick curd and pour it over the ginger mixture.
• Season: Add salt and a pinch of sugar, then mix everything well.
• Serve: Your Inji Thayir is ready to be served. Enjoy it with rice or as a side dish in your Sadhya.

Notes & Tips for the Perfect Inji Thayir:

• I prefer using finely chopped ginger pieces for added texture.
• No Cooking/Tempering Needed: This is a raw dish, so there’s no need for tempering or cooking.
• Don’t Reheat: Avoid reheating this dish, as it may cause the curd to curdle and become watery.
• Storage Tip: Refrigerate any leftovers. Inji Thayir tastes great when served cold, making it a perfect refreshing side dish.

Classic Inji Thayir Pachadi - Ginger and Yogurt Sadhya Side

Why You’ll Love This Recipe

• Quick & Easy: No cooking or tempering is required.
• Digestive Benefits: Ginger is known for its digestive properties, perfect after a heavy Sadhya meal.
• Cooling: Curd adds a refreshing, cooling effect.
• Minimal Ingredients: You can whip this up with ingredients you likely already have at home.

Why Include Inji Thayir in Your Sadhya?

    The secret to a successful Onasadhya is balance. With over 20 dishes often served in a Sadhya, Inji Thayir offers a cooling, digestive-friendly option that helps balance out richer, heavier dishes. The ingredients—ginger, curd, green chillies, and curry leaves—create a harmonious flavour profile that complements every element of the feast.

More Sadhya Recipes to Explore:

• Authentic Kerala Avial
• Paalada Payasam – A Classic Dessert
• Palakkad-Style Kootu Curry

Click on the links for more traditional Sadhya Recipes from different regions of Kerala!

    Inji Thayir is a simple yet powerful dish that adds a much-needed refreshing element to your Onasadhya. Whether you're preparing a full Sadhya or just looking for a quick side dish, this Ginger Yogurt Pachadi is a must-try. The minimal ingredients and no-cook method make it a go-to recipe for any occasion.

"Palakkad Style Olan Recipe – A Simple, Creamy Kerala Delicacy for the Perfect Sadhya"

Palakkad Style Olan Recipe - A Sadhya Essential

    Olan is one of the simplest yet essential dishes in traditional Kerala cuisine, specifically a vital component of the grand Onam Sadhya. It’s known for its mild flavours, making it the perfect companion for enhancing the taste of other vibrant dishes in a Sadhya spread. Unlike heavily spiced dishes, Olan boasts a creamy texture, subtly enriched by the natural sweetness of pumpkins and ash gourds, with a luscious touch of coconut milk. Whether it’s served during festive occasions or enjoyed as a side dish for a regular meal, Olan always hits the spot. Ready to bring a taste of Kerala’s Onam Sadhya to your table? Try this authentic Palakkad-style Olan recipe today!

What is Olan?

    Olan is a mildly spiced traditional dish from Kerala, South India, prepared primarily with ash gourds, pumpkins, and cowpeas/red beans (depending on the region). The dish is gently cooked in coconut milk and drizzled with coconut oil for a fresh aroma, complemented by the earthy fragrance of curry leaves. Though considered a bland dish compared to other Sadhya items, its simplicity allows the vibrant flavours of the rest of the meal to shine, making it a vital part of Kerala's culinary heritage.

Variations of Olan

Madhya Thiruvithamkoor Style

    In the regions of Kottayam, Pathanamthitta, Alappuzha, and parts of Kollam and Idukki, the Olan is made using ash gourd, pumpkin, and cowpeas or red beans. A generous amount of coconut milk is added to this version, giving it a rich, creamy texture. 

For Madhya Thiruvithamkoor Style Olan Recipe, click here...

Palakkad Style

    The Palakkad variation, which we’ll explore in this recipe, is slightly different. This version skips the cowpeas/red beans and focuses solely on pumpkins, ash gourds (most households omit this ingredient too), and green beans (long beans). The vegetables are cooked with slit green chillies, laced with fresh coconut milk, and finished with a drizzle of coconut oil. In some cases, the dish is even made without coconut milk, making it a simpler yet equally delicious option (when cooked for a weekday lunch).

Why Olan is Essential in a Sadhya

    Olan’s mildness plays a key role in balancing the heavy, spiced, and fried dishes in a traditional Kerala Sadhya. Its creamy texture, subtle sweetness, and smooth coconut flavours make it a calming dish amidst the more fiery offerings like Sambar, Avial, and Pickles. The delicate aroma of Coconut Milk, Coconut Oil and curry leaves rounds off the taste, bringing a quintessential taste of God’s Own Country to your plate.

Key Ingredients

• Pumpkin: Provides natural sweetness and a soft, melt-in-your-mouth texture.
• Long Beans: Adds a slight crunch and freshness to the dish.
• Green Chillies: Infuse a mild heat without overpowering the coconut milk’s richness.
• Coconut Milk: The star of the dish, offering creaminess and a slight sweetness.
• Coconut Oil: A drizzle enhances the aroma and adds a distinctive Kerala touch.
• Curry Leaves: Offers an earthy, aromatic finish.

Kovakka Thoran (Ivy Gourd Stir Fry) – Kerala's Simple and Nutritious Stir-fry

    Ivy Gourd, also known as Scarlet Gourd, is a perennial climber that bears cucumber-like fruits. Originally domesticated in ancient India, this tropical vegetable thrives across Southern, Eastern, and Southeast Asia, as well as Africa and Australia. Ivy Gourd belongs to the Pumpkin family and is best known for its use in various traditional dishes, especially in Indian cuisine.

What is Ivy Gourd?

    Ivy Gourd, or Kovakkai in Tamil and Kovakka in Malayalam, is an aggressive climber with five-lobed leaves, white flowers, and small, green fruits. While its wild form can be found in various parts of Asia and beyond, it has been a staple in Indian kitchens for centuries. Known by different names like Tindora or Kundru in Hindi, Marathi, Konkani, Gujarati & Urdu. Donda Kaya in Telugu, and Tonde Kayi in Kannada, Ivy Gourd is used in many regional Indian dishes.

Ivy Gourd in Southeast Asian and Thai Cuisine

    In some cuisines, Ivy Gourd is enjoyed raw or pickled, making it a versatile ingredient. Southeast Asia cooking incorporates both the vegetable and its leaves into various dishes. Ivy Gourd is especially popular in Thai cuisine, where it is used in dishes like Kaeng Jued Tum Lueng, a clear soup made with Ivy Gourd leaves. Traditional Thai curries, such as Kaeng Khae and Kaeng Lieng, also feature this nutritious vegetable, highlighting its role in Southeast Asian culinary traditions.

Nutritional Benefits of Ivy Gourd

    This humble vegetable is packed with vitamins, minerals, and dietary fibre. Ivy Gourd is rich in beta-carotene, which is essential for heart health, and contains Vitamins B1 and B2, as well as calcium and iron. It’s no surprise that this vegetable is often used in traditional medicine for its health benefits, which include:

• Reducing fever
• Treating jaundice
• Hydrating and detoxifying the body
• Improving digestion and relieving constipation
• Strengthening the immune system
• Reducing the risk of diabetes and aiding weight loss
• Relieves Osteoarthritis
• Improves & strengthens the Hair     
  

Kovakka Thoran – A Simple Kerala Stir Fry Recipe

    In Kerala, Ivy Gourd is used to prepare Kovakka Thoran, is a quick and easy stir-fry, that’s perfect for a Kerala Sadhya (traditional feast) or a simple lunch. This dish features finely chopped Ivy Gourd, sautéed with spices and topped with freshly grated coconut.

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