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Varutha Erisseri

Varutha Erisseri | Raw Banana – Coconut mash

August 26, 2020

A delectable curry made using raw bananas and toasted coconut. A must for an Onam sadhya meal.

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ABOUT ME

Rakesh Raghunathan

Chef

Rakesh Raghunathan is a food raconteur, with a deep and abiding interest in food history and practices, and its interaction with socio-cultural norms. Having launched and run a chain of healthy-food outlets in the past, he is now a full time food traveller and historian.

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Here is a photo of the stepwell in the #Hampi called the Pushkarini which translates to 'temple tank'. Located inside the Royal enclosure, this stepwell fills up water using aqueducts, similar to the ones used by the Romans in their cities. Built in perfect symmetry, this today is one of those places in Hampi to just be and catch the setting sun.

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The family lives at Heere Deewan (‘Hirea diwaana’ in Kannada means the mansion where elderly lived) which is a 250 year old mansion that Shri.Krishna Devaraya has painstakingly restored showcasing the opulence of the Vijayanagara style of architecture, combined with touches of contemporary elegance.

Needless to say, the meal was as spectacular as the setting. The most striking dish in the elaborate menu served to us, was a curry made with tender banana flowers which looks deceptively like a piece of fish. The flowers were cooked in a thin tamarind curry and finsihed with a spice paste local to the region. Paired incredibly well with rice.This was eaten by the royals on days when they were required to avoid eating meat.

Added to the meal was the sheer delight of our interactions with the members of the family who regaled us with historical tales, and insights into present day Hampi. Smt. Chandrakanta Devi, the mother of Shri. Krishna Devaraya, herself a descendant of the royal family of Madhya Pradesh, particularly kept us engaged as she recalled moments from her early life, and took pride in enlightening us on the numerous dishes that dotted our colourful banana leaf.

Smt. Ratna, the wife of Shri. Krishna Devaraya, a fabulous cook herself, regaled me with the culinary wonders of the royal kitchen.

Overall, a very memorable meal experience in the New Year.

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