Kayppola – A Malabar Cuisine Delicacy

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


  1. Beat the eggs, sugar and cardamom powder.
  2. Heat a little ghee in a non stick pan and lightly fry the cashew and raisins . Keep them aside.
  3. Add the remaining ghee and sauté the plantains till golden brown. Transfer them to another plate.
  4. Pour half of the egg mixture into the pan and top it with the sauted plantains.
  5. Close the pan and heat on low flame.
  6. When the mixture begins to set add the remaining egg mixture. Close the lid once more and cook on slow flame.
  7. After 3 minutes add the cashew and raisins on top of the egg mixture.
  8. 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


2 thoughts on “Kayppola – A Malabar Cuisine Delicacy

  1. i am seeing this for the first time… looks mindblowing… what banana does one use for this? nenthran? pls. post more mopplah vegetarian recipes, love to explore the cuisine, but i am a vegetarian so there are too many limitations. i do eat eggs though.

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