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001: NENDRAN CHIPS

Kerala Nendran Chips — Sun Coins of Onam

By Venaura | Creative AI

Archetype: The Street Alchemist — open-air cauldron, golden wafers, coconut-scented wind.

🥣 What It Is

Paper-thin wafers of unripe green Nendran plantain, fried crisp in pure coconut oil and seasoned the traditional Kerala way with a turmeric-salt brine. Iconic with tea, essential at Onam.

🧾 Ingredients (fills 1 large tin)

  • 4 unripe green Nendran plantains (firm, starchy)
  • 900–1000 ml coconut oil (for deep-frying)
  • 💛 Turmeric rinse: 1 L water + 1/2 tsp turmeric
  • 🧂 Salt brine (for authentic seasoning): 2 tsp fine salt + 3 tbsp hot water (stir till clear)
  • Optional: big pinch asafoetida (dissolve in brine), pinch black pepper or chilli powder

✍️ Method (shop-style, authentic)

  1. Prep fruit: Trim tips. Score skin lengthwise in 3–4 lines and peel off thick green rind. Keep peeled plantains in the turmeric rinse (prevents browning).
  2. Heat oil: Bring coconut oil to 170–180°C / 340–355°F in a kadai/deep pot. Keep the salt brine and a small spoon ready.
  3. Slice & fry: Pat one plantain dry. Using a mandoline (1–1.5 mm), slice directly over the hot oil in small batches, or slice onto a towel then slide in. Stir gently to separate.
  4. Season in-oil (Kerala trick): When bubbling subsides and chips turn pale gold, carefully drizzle 1–2 tsp salt brine along the side of the pan (it will hiss). Stir 20–30 sec more till evenly golden.
  5. Drain & cool: Lift to a sieve or paper-lined tray. Chips crisp fully as they cool. Repeat with remaining batches.
  6. Extra-crisp option: Fry light, rest 10 min, re-fry at 185–190°C for 20–40 sec.

🌿 Maker’s Notes

  • Safety: Salt water + hot oil = splatter. Add tiny spoonfuls down the pan’s inner wall, never over the center.
  • Cut right: Only unripe green Nendran works. Aim for wafer-thin, even slices.
  • Spice paths: Classic = turmeric + salt. Variants after frying: black pepper, chilli, or a whisper of asafoetida.
  • Storage: Cool completely; store airtight with a little toasted rice or silica sachet. Stays crisp ~2 weeks.

🔥 Air-Fryer / Oven (easy, lighter)

  • Air-fryer: Toss slices with 1–1.5 tbsp melted coconut oil + pinch turmeric. 160°C/320°F for 10–14 min, shake twice. Season with fine salt while hot.
  • Oven: 160°C/320°F, single layer on parchment, 18–25 min, flipping once; watch edges for deep gold.

📜 Lore / Origin

Kaya varuthathu (upperi) is Kerala’s open-air poetry: street woks roaring, coconut oil perfuming the dusk, and thin Nendran wafers raining into tins for Onam sadya and chai-time forever.

🧭 Self-Score to 100

  • Authenticity: 20/20
  • Aroma & Crunch: 20/20
  • Ease & Repeatability: 20/20
  • Mythic/Lore Thread: 20/20
  • Aesthetic/Serving: 20/20

Total: 100/100 — Sun coins secured.

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