13 February, 2011
Eggless Unnakaya/ Kaayada
This is one of the delicacies of the Malabaris in Kerala, usually prepared for newly weds, guests and during the holy month of Ramadan. It is made with semi-ripe plantains. The authentic recipe includes egg as one of the ingredients. Here I have the “No-Egg” version.
Preparation time 30 minutes
Cooking time 2 to 4 minutes
Yields 8 to 10 (depends on the size of the plantains)
Ripe Plantain: 2 nos
Ghee: 1 tbsp
Cardamom: 2 nos
Raisins: 5 nos
Cashewnut: 5 nos
Grated Coconut: 1/2 cup
Sugar: 1/4 cup
Cut the plantain into 2 pieces.In a pressure cooker just add enough water and cook until 1 or 2 whistle.Let it cool and then mash the boiled plantain very nicely using your hand or mixer.Do not add any water.Blend well.
Heat ghee in a pan. Add the crushed cardamom ,cashews and raisins. Saute it for 30 seconds.Add the grated coconut and fry for 1-2 minute in medium heat. Add the Sugar.Mix well.Fry until the mix get a light brown color.
Getting the shape of Unnakaya
Make lemon sized balls from the mashed plantains.Apply some oil on your palm to avoid sticking.Take one ball and place it on your palm.Flatten it with your fingers and put one spoon of filling mixture, place it on the plantain cover and shape it. For making the shape make the edges pointed and center portion should be thick (as shown in the picture).Repeat the same process for all the balls .With two plantains you can make upto 6-8 unnakaya.
Heat oil. Shallow fry until unnakaya gets golden brown color
Enjoy your tea time with this delicious snack.