Upperi | Kerala Plantain Chips & Happy Vishu !!

Happy Vishu to all my dear Keralites :)
Hope you all are having a great Vishu with your family and loved ones.Vishu is a festival celebrated in Kerala,marking the new year as per malayalam Calendar.Vishu conveys the message of auspiciusness and prosperity.Vishu also has "Vishukanni" which means the first thing seen on the day of Vishu after waking up.The Vishukkani consists of a ritual arrangement of auspicious articles like raw rice, fresh lemon, golden cucumber, betel leaves, arecanut, metal mirror, yellow flowers konna (Cassia fistula), and a holy text and coins, in a bell metal vessel called uruli in the puja room of the house. A lighted bell metal lamp called nilavilakku is also placed alongside. This is arranged the night before Vishu.On Vishu,the custom  is to wake up dawn and go to the puja room with eyes closedso that vishukanni is the first sight in the new year.

Coming back to today's recipe it is the Kerala Plantain Chips(Upperi),a very famous snack worldwide and enjoyed by all.Vishu has a feast along with the celebrations and upperi is part of the sadya menu.This time I tried making these at home as my kids are a big fan of these and I love it too.This is a very simple recipe to prepare and you can munch these not only for sadyas,it goes well with tea too.Try & enjoy !!!!

Ingredients
raw plantain 2
turmeric powder
salt 1/2 tsp
oil for deep frying(preferably coconut oil)

Method

• Wash the plantains and cut open the skin using a knife(apply oil in your palms to prevent staining).Soak it in a bowl with water and turmeric powder,then pat dry.Cut out thin round slices and dip in water.Drain the water and pat dry with a paper towel.
• Spread the cut out rounds on another paper towel to absorb the excess water.Leave for 10 minutes.

• Dissolve the salt in about 3 tbsp of water.Keep aside.
• Heat oil in a wok/kadai till 2 inches deep and fry the cut out plantain rounds in batches on medium heat.Fry them till you start hearing a ringing sound when they rub on each other about 3/4th done.
• Add half tsp of salted water in oil.You may hear a bubbling sound,but don't panic it will subside in another minute or so.Then leave for a minute or so and using a slotted spoon,drain on a paper towel.Total time to fry each batch may be around 5-7 minutes.repeat the same step for each batch.
• Enjoy once cooled or store in air tight containers.

Servings~ a small bowl 

NOTES
* You can use kanji water (cooked rice water)  to soak the plantains too.
* Don't over crowd the wok while frying.Fry in batches.
* The slices should be evenly cut so that there is uniform cooking throughout.
* To get the authentic taste of the chips,it should be fried in coconut oil.
* Don't heat the oil on very high heat otherwise the inside of the chips may not be cooked.

 

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