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Unnakaya (Mahe and Malabar)

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Ripe plantain mashed and stuffed with sweetened egg or coconut, shaped like a pod and fried, a snack of Mahe and Malabar.

Region: Mahe (Puducherry) and the Malabar coastOccasion: Tea-time snack; Ramzan iftar and weddingsTime: 45 minServes: 4Eggetarian

Ingredients

  • 3 ripe nendran plantains
  • 2 eggs, beaten
  • ½ cup grated coconut
  • 3 tbsp sugar
  • 2 tbsp cashews and raisins
  • ½ tsp cardamom powder
  • 2 tbsp ghee
  • Oil for deep-frying

Method

  1. Steam the plantains in their skins until soft. Peel, remove the seeds in the centre and mash smoothly.
  2. Heat the ghee, fry the cashews and raisins, then scramble the eggs with the coconut, sugar and cardamom into a dry filling. (For a vegetarian version, use only coconut, sugar and nuts.)
  3. Grease your palm, flatten a ball of plantain, place a spoonful of filling in the centre and close it into a spindle shape.
  4. Deep-fry in hot oil until golden brown.
  5. Serve warm with tea.

History

Unnakaya belongs to the Malabar kitchen. Mahe, a small enclave on the Malabar coast that was French until 1954, shares this food with neighbouring Kerala.

Significance

It is a favourite at iftar during Ramzan, at weddings and at tea-time in Mahe homes.

Sources