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Festive flavours
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Traditional recipes for the true taste of Onam
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IT'S ONAM and time to try your hand at festive fare. These are the traditional, homemade recipes but without which Onam is not complete.
SARKARAVARATTI
Ingredients
Raw bananas — 4
Jaggery — 250 gm.
Cardamom — 2
Cumin seed, powdered — 3 tsp
Dry ginger powder — 3 tsp
Sugar (to powder cardamom easily) — 1tsp
Rice flour — 2 tsp
Oil to fry
Method
Remove the skin of bananas. Cut lengthwise into two and make one-inch thick pieces. Fry these in hot oil till they become crisp. Transfer to a paper towel to remove the extra oil. Heat a kadai, and add grated jaggery in it. When it melts and reaches one thread consistency turn off the heat and sieve through into another vessel to remove the dirt. Add the fried banana pieces and stir. Simultaneously sprinkle rice flour, cumin seed powder and dry ginger powder in it. Further add powdered cardamom with sugar to this. Stir immediately in such a way that all ingredients should coat the banana pieces well. After a while, transfer them to an airtight container to keep them crisp.
BANANA CHIPS
Ingredients
Raw banana — 1 kg.
Salt to taste
Oil to fry
Method
Skin and slice bananas into thin, round pieces. Alternatively cut lengthwise and slice finely into two pieces. You can also cut the banana into four and slice it. Fry the pieces in hot oil. To a little water add salt and sprinkle on the chips when they become crisp. Spread the chips on a paper for a few minutes and then transfer to a dry, clean airtight container.
MODAKAM
Ingredients
Green gram dal — 1-½ cups
Rice — 1-½ cups
Cardamom powder — ½ tsp
Jaggery — ½ kg.
Water — 1-cup
Grated coconut — 1 cup
Flour — 2 cups
Turmeric powder — 2-3 pinches
Water as required
Oil to fry
Method
Fry the green gram dal and rice separately till the raw taste disappears and powder them coarsely.
Melt jaggery in a cup of water and strain. Boil and when thick add grated coconut and when it is of a sticky consistency remove from fire.
Add the coarsely powdered dal and rice to the sugary mixture while it is still warm. Next add the cardamom powder. Mix well and press it all together to keep it warm. Make small balls out of it. Keep it aside. Take rice flour in a vessel and add water to make a thick batter adding two to three pinches of turmeric powder in it. Dip each ball in this batter and fry in hot oil. When cool store in airtight bottles.
NEYYAPPAM
Ingredients
Rice — 2 cups
Sesame seeds — 1 tbsp
Jaggery — 400 gm.
Bananas — 2 ripe
½ Coconut, cut into thin pieces
Ghee for frying
Method
Soak the rice for two hours and powder it fine in a blender. Mash the bananas and add to the rice powder. Melt the jaggery in a little water, strain, cool and add to the rice along with the coconut pieces. Keep this batter aside for at least three hours. Heat ghee in the special neyyappam karahi. Pour spoonfuls of the batter into the depressions. When one side is cooked, turn the neyyappams quickly and fry for a minute. Make all appams this way.
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