Kerala Malabar cuisine is famous for special Mopplah flavours, which are influenced by various foreign influences. The most famous dishes are pathiri and biriyani. And then there is a long list of absolute delicaces like unnakayi, adakupattiri , meen pattiri, arikkadukka, aripathiri .. the list goes on. Kayppola , also from the Malabar cuisine world, is made using plantains and eggs. So without much ado , let’s get in to the details ..
- Ghee – 5 tbsp
- Eggs – 4
- Sugar – 6 tbsp
- Cardamom powder – ½ tsp
- Banana frying type – 2 sliced into small pieces
- Cashew nuts – 10
- Raisins – 15
- Beat the eggs, sugar and cardamom powder.
- Heat a little ghee in a non stick pan and lightly fry the cashew and raisins . Keep them aside.
- Add the remaining ghee and sauté the plantains till golden brown. Transfer them to another plate.
- Pour half of the egg mixture into the pan and top it with the sauted plantains.
- Close the pan and heat on low flame.
- When the mixture begins to set add the remaining egg mixture. Close the lid once more and cook on slow flame.
- After 3 minutes add the cashew and raisins on top of the egg mixture.
- Cook on low flame till fully done.( You can test by inserting a tooth pick and checking if it comes out clean).
Sending this as entry to Kerala Kitchen hosted by Magpie and Ria