Unnakaya
Unnakaya, from above
Non vegEggMalabar

Unnakaya

Ripe plantain shaped round a sweet coconut filling and fried. Malabar's iftar favourite.

50 minTime
3 gProtein each
mildSpice
Iftar in Malabar2 chapters · 1 min read

Make it your way

Grandma's wayMalabar unnakaya with egg and coconut filling.
The original
306kcalsame
3 gproteinsame
3 gfibresame
50minutessame

Unnakaya.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Ripe plantain (ripe nendran banana)3 ripe nendran bananas
Egg1, beaten, for the filling
Fresh grated coconut⅔ cup
Sugar2½ tbsp
Cashews12, chopped
Raisins1 tbsp
Cardamom½ tsp
Ghee1 tbsp
Coconut oilfor frying, about 4 tbsp absorbed

Method

4 steps
  1. 1Steam plantains until soft, peel, remove the central seeds and mash smooth.
  2. 2Fry cashews and raisins in ghee; add egg and scramble, then add coconut, sugar and cardamom.
  3. 3Flatten a ball of mash on greased palms, fill and shape into a spindle.
  4. 4Fry in coconut oil on medium heat until deep golden.
Serve it like this

Arrange on a plate, one halved to show the filling. Serve warm with tea.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Unnakaya: a bread or rice, a side, something to drink and something sweet.

On the side Kallummakkaya roast35 min
On the side Avial35 min
A little snack Pazham pori30 min
A little snack Kerala egg puffs60 min
To drink Sulaimani chai10 min
To drink Masala chai10 min
Something sweet Kinnathappam50 min
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