INGREDIENTS : Tapioca, fresh grated coconut, salt the taste, little coconut oil(optional), curry leaves(optional)

PREPARATION : Chop the tapioca into small pieces. Boil it till soft. Mix the boiled tapioca with salt & fresh coconut. Add coconut oil & curry leaves. Mix & serve.

NOTE : It is advised the that tapioca be boiled open. Also throw away the water in which kappa is boiled.





There may be umpteen varieties of recipes throughout Kerala. I cite few I know.

INGREDIENTS : Tapioca, salt to taste.

FOR CHUTNEY : Onions, green/red chillies, salt to taste, curry leaves(optional), 1/2 tsp coconut oil(optional).

PREPARATION : Cut tapioca as big pieces (roughly it can look like logs). Boil in a lot of water till soft. Keep monitoring the fire otherwise it sticks to the bottom. Once cooked, drain the water. Add salt. Toss so that it is absorbed evenly.

For the accompanying chutney, grind together onions, chillies, curry leaves & salt. Add coconut oil & mix well.

Serve the boiled tapioca logs with the onion chutney.

NOTE : To boil the tapioca, thick bottomed vessel should be used.
For the accompanying chutney, either green or red chillies can be used. Both give different flavours. So try it out.




Mutta Mala and Pinjanathappam can be served separately or can be served together to create a sweet combo.


NOTE : To make Mutta Mala, ensure that egg yolks contain no trace of water…… Also pour beaten egg yolks from a certain height so that it falls in a thin stream into the boiling syrup, otherwise egg yolks will form lumps if poured from too close.

To make Pinjanathappam, ensure that egg whites & egg yolks are separated neatly so that not a drop of egg yolk falls into the egg whites…… In this way, it will come out white with flecks of cardamom.




This is an authentic Malabar dish…… This is especially made during Ramzan period.



INGREDIENTS : 6 egg whites, sugar syrup, a pinch of cardamom.

DIRECTIONS : Cool down the sugar syrup left over after making Mutta Mala……. Take the egg whites kept aside while making Mutta Mala & beat well…… Add cardamom powder & enough sugar syrup to it……. Beat till it is frothy…….


Take a pressure cooker and heat water in it….. Take a round steel box & coat the inside with a little ghee…… Pour the beaten egg white mixture into it……


Cover the box & steam it in the pressure cooker till it is firm…..


Remove the box from the pressure cooker….. Cool & remove Pinjanathappam…. Cut into desired shape…… Serve this wonderful subtle tasting pudding.

NOTE : One can also add in 1tbsp milk powder into the egg mixture.



This dish is very similar to a Portuguese dish “Fios de ovos”……. Egg yolk is cooked as thin filaments in sugar syrup…… It is particularly popular during Ramzan period & is normally had as a snack.


INGREDIENTS : 6 eggs, 1 cup sugar, a pinch of cardamom, 1-2 cups water.

DIRECTIONS : Carefully separate egg yolks & whites……. Save the whites for further use…… Beat the egg yolks & keep aside.


Sugar syrup : Boil water in a pan…… add sugar & boil, stirring occasionally, till one string consistency is attained….. add a pinch of cardamom powder.

Take a coconut shell & make a small hole in the bottom……


Cover the hole with a finger and pour beaten egg yolk into the shell……. Remove the finger & rotate the shell in circular motion over the syrup……. Egg yolk will fall into the syrup in thin stream….. Boil for few seconds…… Reduce the flame….. Sprinkle some water on it (otherwise the syrup will thicken)……. Carefully remove the filaments of egg yolk from the syrup…….. Increase the flame & continue making Mutta Mala in batches until all the yolks are used up…… Serve.

NOTE : Instead of coconut shell, one can make small holes in a disposable glass and use it to make Mutta Mala.



This is a very tasty & a must have snack during Iftar.


INGREDIENTS  : 5-6 bananas

Filling : Same like Unnakkaya

Batter : 1/2 cup maida(all purpose flour), a pinch of salt, 3-4 tbsp sugar, water according to requirement, oil for frying.

DIRECTION : Prepare coconut filling like Unnakkaya & keep it aside……..


Now peel the bananas & make a slit on one side….. Stuff the slit of the bananas with the coconut filling….. To make a thick batter mix maida, salt, sugar & water in a bowl…. Heat oil…. Dip stuffed bananas in batter & fry on low flame till golden brown….


Drain onto tissue & serve hot.

Kerala- Mappila(Moplah) Cuisine

Mappila, also known as Moplah, food was influenced by the food habits of Arab traders who came to the Malabar region centuries ago in search of spices….. Later trading groups like the Portuguese, Dutch, British also brought in their influences……. Thus Mappila Cuisine, one can say, is a merger of local & borrowed food traditions…… It uses local ingredients with skills borrowed from other cultures. I will present here some of the typical recipes of this cuisine……



These are traditional, delicious & sweet snack prepared mainly during the Ramzan days…….


INGREDIENTS : 4 medium ripe bananas

Filling : 2 cups grated coconut, 1/2 cup sugar,  few raisins, few cashew nuts, about 1/2 tsp cardamom powder, 1 tbsp ghee.

DIRECTION  : Pressure cook  halved bananas. After cooking, cool the banana….peel of the skin….mash it well….. Divide it into equal portions & set aside.

Fry resins & cashew nuts in melted ghee in a pan for a minute ……Add grated coconut & toss well…. Add in sugar & cardamom powder and mix well till sugar starts to melt…..


Remove & let it cool a bit.

Now take one portion of mashed bananas, flatten it, spoon in some coconut filling, cover it in & seal it giving it a cylindrical shape…….  Deep fry these in oil till golden brown….


Drain onto tissue……Serve hot.