Skip to main content


Yet another Malabar recipe and this time it is a delicious snack called Unnakaya.It is a sweet and delicious snack made with plantains and stuffed with a sweet coconut and nut filling.There is also a non vegetarian version with egg stuffing which  is most popular during the Ramadan fasting.Mine is the vegetarian version.

Even though it is a very popular recipe, I must admit that I am trying this for the first time and that too after watching many cookery shows and demonstrations to bring somewhat perfect consistency for the dough and shape.My family really enjoyed this yummy snack.

Ripe Plantain- 2
Coconut- 1/2 cup
Sooji/rava- 2 tsp ( optional)
Sugar- 3-4 tsp
salt- a pinch
Raisins- a few
chopped cashew nuts- a little
ghee- 2 tsp
Cardamom- 1/3 tsp

To make the filling

Heat ghee in a pan and fry cashew nuts and raisins followed by rava. Stir fry this for a minute and add coconut. Fry this till it attains light  golden brown.Add sugar and blend well with the coconut mixture. Let this cool.
Steam cook plantains till its is soft. Peel off the skin and run knife through the center remove the small black seeds in the center. Mash this in a grinder or hand blender without using water into the form of a dough. You can add a pinch of salt to this. Make lemon size balls and flatten then between your palms. Put the filling in the center and seal the edges. The best way is to take between your two hands and gently fold and press the edges and roll . Heat oil in a pan and deep fry the unnakayas in medium flame or shallow fry in a non stick pan. Enjoy with tea.

1) Use plantains which  is ripe but yet firm. Do not use over ripe soft ones as you will not get the correct consistency and will be difficult to hold together.
2) Mash the plantains when it is slightly warm, otherwise it will get dried out and will be difficult to grind especially if you are using a mixer.
3) If you feel that it is very difficult to bring the mass together you can add a two tsp of water while grinding plus one tsp of rice flour.
4) Do not make it into a very smooth mixture as there will be a tendency to tear apart.
5) Grease you hands with ghee while making the balls. You can also flatten it on a greased plastic sheet or parchment paper and gently press them together.

Try this..
Hope you will all enjoy..


  1. Unnakaya adipoli aytund chechi. njan ethu vare undakitilla myself, but orupadu kazhichitund, Yummy

  2. looks very yummy, perfect delicious snack.

  3. oh wow,,,thats so perfectly made the beautiful click...yummy.

  4. wow..looks yummy and tempting clicks...

  5. Wonderful.. your research has saved you.. perfect shape and perfect coat on the outside..

  6. Perfect, this ramzaan treat:)

  7. The shape and the way you have presented is classic :) The ingredients that have gone into it are all my favorites. Guess I would love this dish :) Bookmarked the recipe :)

  8. This snack sounds to have a touch of sweetness. Lovely shapes

    Hamaree Rasoi

  9. these look perfect with plantain coconut oh yum

  10. Super Suja, perfect..Love the shape and the arrangement

  11. ente fav aanu.ithu kandittu kothi kudi.innu thanne undakkan pova:)

  12. prefect and delicious unnakaya, sooo tempting..

  13. Looks great! Must be very tasty with coconut filling.I haven't tasted this before.

  14. Wow this is really the way u presented it.

  15. very new to me.looks delicious and quick too.

  16. Perfection is at its height! Unnakaya looks so cute and delicious. Love this very much.

  17. wow dat looks perfect...i love the fact u did not add scrambled egg white cos i dont like it...the rest of the combo goes very well

  18. A very new recipe..I know my hubby will love this one. You are very good with authentic recipes :)

    US Masala

  19. This one is so so perfect and professional Suja.You are a real chef !!

  20. Yummy...delicious and crunchy unnakya..

  21. just heard abt this recipe..looks yummy

  22. adipoli ithu eppozum try cheyyanam ennu vicharikum but ithuvare undakkiyittilla. superb click

  23. This is totally new to me,but this is making me drool! I am very much hooked to the pics,loved it!

  24. Oh Suja! This looks great and as usual the presentation is fabulous!

  25. I am developing a craving for unnakaya now. Looks perfectly done as always.

  26. wow, very new and interesting recipe. Love the fried fritters and the pic showing the filling as well.

  27. so perfectly made the beautiful PRESENTATION..and TEMPTING........THANKS OR SHARING YAAR

  28. Adipoli and perfect suja..aaplate ingottu parcel cheyyuttooo..:)

  29. unnakaya is my all time fovorite...........urs look yummy............

  30. unnakaya s new dish to me.. your pics talk about its taste n flavors..

  31. Malabru kari ayathu kondu njan oru paadu kazhichitundu,but ithuvare undakiyitilla..First time ayitum ithu adipoli ayi vanitundallo.Perfect shape.

  32. Parayan Vakkukal ella, Perfect .......Presentation um nannayittunddu!!1 Sarikkum kothiyavunnu!!

  33. A very new recipe! Looks tempting.

  34. They look so perfect and delicious..Unnakaya ennu kettitte ullu, kazhichittilla..Adipoli!

  35. Thanks all for stopping by and for the sweet comments :)

  36. Suja, looks sinful!! yumm yumm..made only with nendra pazham right?

  37. Yes Binitha the outer crust is made with nendra pazham and there is a coconut filling..


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala …

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste

Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…

Neipayasam/Sharkara payasam

Neipayasam/Sharkara payasam
Today's recipe is a sure treat for all those who love payasam. This payasam tastes divine and no wonder it is made as neivedhyam in temples. In temples it is called kadum payasam because it is very sweet. We make  Sharkara payasam or neipayasam at home on special occasions. This is a flavorful and rich payasam made with rice, ghee and jaggery/molasses. It has thicker consistency than the normal payasam. Try this you will surely love it.

Raw rice/payasam rice- 1 cup
Jaggery syrup - 1 1/2 cup
Water- 3 cup
Ghee- 1/3 cup
Grated coconut- 3/4 cup
Cardamon powder- 1/2 tsp
Ginger powder- 1/2 tsp
Cashew nuts and raisins- 1/4 cup

Wash the rice and strain.Cook this rice in a pot with 3 cups of water. You can also pressure cook the rice.
Meanwhile powder jaggery and bring it to a boil with 2 cups of water. Strain to take out the impurities. Transfer into a heavy bottom pan and simmer till the jaggery becomes thick syrup.
(Note I took around 350 gram jag…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.

Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil

Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Spicy Stuffed Eggplant

Spicy Stuffed Eggplant
Today's recipe is meat stuffed spicy eggplant inspired from Lebanese and Turkish Cuisine. Recently I am trying  lot of stuffed dishes with chicken,squid and fish. This stuffed eggplant is now one of my top favorites. Eggplant is a versatile veggie and cooked in the right way, you can create innumerable recipes with it.Fried or baked eggplant is tender and tasty and goes well with rice. If you are not a great fan of eggplant/aubergine, try this stuffed version.It is insanely good and I am sure will change the way you think about this humble veggie.

Stuffed eggplant is great as a main course dish. You can serve it with rice,bread or with fresh salad and you have a satisfying dinner. It is also perfect when you have guests as it is filling and makes a pretty presentation.In Turkish and Mediterranean region Karniyarik is an imperial dish fit for a King or chieftain.You can use lentils and mushroom for a vegetarian version.There is also a Thai version of stuffed…