By • May 17, 2010 12 Comments

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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.


Serves 8

  • 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)
  1. Steam the plantains with the skin and remove the skin mash to get a smooth paste.
  2. Heat a pan add sugar and a few drops of water, when the sugar melts add thick Coconut, Cook till dry.
  3. Add the Cashew and Cardamom.
  4. Form equal portions with the Banana put in a little filling cover form into Banana shape.
  5. Heat a pan with Ghee place the Banana on it and turn over

More Great Recipes: Vegetables|Desserts|Snacks

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Comments (12) Questions (1)


5 months ago whitebreads

Could I possibly use dried unsweetened shredded coconut? Soaked perhaps? Access to fresh coconut is extremely limited in my location.


about 4 years ago nogaga

This looks wonderful! If we can't get plantain here, do you we could substitute yams?


about 4 years ago Beautiful, Memorable Food

This looks delicious! I enjoy cooking plantains in both sweet and savoury recipes, but I have not had this interesting twist with the additional flavors and textures of coconut and cardamom.


about 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is amazing Pauljoseph. So delicious. Between you and Panfusine I have had a tour of India such beautiful and interesting recipes. I need lessons on how to cook food from your wonderful country. You told kmartinelli not to use banana can I ask why? Plantains are readily available here just curious.


about 4 years ago Panfusine

The ripe cavendish banana available here in the US is incapable of being molded into a covering like the starchy plantain can. It would simply disintegrate.


about 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I understand its the starchy quality of the plantain as opposed to a regular banana. Thank you.


over 4 years ago gingerroot

These sound amazing. Thank you for another wonderful recipe, pauljoseph!


over 4 years ago pauljoseph

You are welcome gingerroot


over 4 years ago kmartinelli

These sound delicious! I can't wait to try them. I haven't been able to find plantains round these parts so will have to try with banana instead.


over 4 years ago pauljoseph

Thank you kmartinelli you can find plantains in New York either Indian or Mexican stores please don't try with Banana


over 4 years ago Panfusine

wow!! I HAVE to try this! its like a kozhakattai with a banana covering instead of rice flour


over 4 years ago pauljoseph

Yes Panfusine