Author Notes: Mopila Cuisine
Northen Kerala (Malabar) was orginally a part of the Madras later added to Kerala.The Mopila cuisine is predominant in the Malabar region. Nuts and dry fruits are ingredients commonly used in most preparations.The food is rich and spicy, Biriyani is a speciality here. Kuruma (a very rich spicy dish, of mutton or chicken) served with the famous Kerala parotha (a kind of laced bread made with refined wheat flour) meen mulakuettathu (fish in chilly) and many other mutton and chicken preparation, not commonly found in Muslim households in southern Kerala can be and must be savored here. Kozhikode, the biggest city in Malabar is famous for its Unnakkai (sweet made with sweet Kerala banana, filled with coconut and nuts, flavoured with cardamon) Ethakka upperi (banana chips) Thin banana chips fried in coconut oil are common all over Kerala.
- 2 Ripe plantains
- 1/2 cup Freshly grated Coconut
- 1 tablespoon Chopped Cashew nuts
- 1/4 cup Sugar
- To taste Cardamon powder
- 2 teaspoons Ghee (clarified butter)
- Steam the plantains with the skin and remove the skin mash to get a smooth paste.
- Heat a pan add sugar and a few drops of water, when the sugar melts add thick Coconut, Cook till dry.
- Add the Cashew and Cardamom.
- Form equal portions with the Banana put in a little filling cover form into Banana shape.
- Heat a pan with Ghee place the Banana on it and turn over
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Dumplings