KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU

by SM - August 30, 2020

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.

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

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

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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:

Coconut Oil

For Seasoned Water:

Turmeric Powder - 1/2 Teaspoon
Salt -1 Teaspoon
Water - 1/2 Cup

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.

Tags : FROM GODS OWN COUNTRY, KERALA PALAHARAM, SADHYA, SNACKS & SAVOURIES

KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU