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Main Course

Alisa - Aleesa In Malabar Style

Alisa-Aleesa is serves as a starter dish of marriage ceremonies in north kerala region.It is prepared by cooking whole husked wheat with coconut milk and seasoned with fried onion,cashew nuts and raisins.Usually we prepare aleesa in a non-veg version,but here we have prepared with vegetarian version.

Ingredientsfor 4 servings

2 cup Wheat
1 cup Coconut milk
6 nos Shallots
1 tsp Pepper corn
3 Cardamom
2-3 small Cinnamon stick
Salt, to taste
Water as reuired
For garnishing
2 tbsp Ghee
10 Cashew nuts
10 Raisins
1 Finely Onion

Preparation

Step 1
Get a pressure cooker,add wheat,shallots,pepper corn,cardamom,cinnaon stick,salt and water as needed.cook for 1 hour or unti it become well cooked.
Step 2
When the wheat is well cooked add thick coconut milk,check the consistency and pour more coconut milk if required.Bring to a gentle boil and take it off the heat.
Step 3
Heat ghee in a pan and fry onion until golden brown and add cashew nuts,raisins and fry for 1 minute.
Step 4
Transfer it into a serving plate and pour little ghee fried onion and cashew nuts over it.

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

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Main Course

Alisa - Aleesa In Malabar Style

Ingredientsfor 4 servings

2 cup Wheat
1 cup Coconut milk
6 nos Shallots
1 tsp Pepper corn
3 Cardamom
2-3 small Cinnamon stick
Salt, to taste
Water as reuired
For garnishing
2 tbsp Ghee
10 Cashew nuts
10 Raisins
1 Finely Onion

Preparation

Step 1
Get a pressure cooker,add wheat,shallots,pepper corn,cardamom,cinnaon stick,salt and water as needed.cook for 1 hour or unti it become well cooked.
Step 2
When the wheat is well cooked add thick coconut milk,check the consistency and pour more coconut milk if required.Bring to a gentle boil and take it off the heat.
Step 3
Heat ghee in a pan and fry onion until golden brown and add cashew nuts,raisins and fry for 1 minute.
Step 4
Transfer it into a serving plate and pour little ghee fried onion and cashew nuts over it.

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Appetizers

Green Peas Egg Masala Thattukada Style | Bachelor Favorite

A quintessential street food favorite in Kerala known for its bold flavors and rich masala.

15 min|2 servings|5

Breakfast

Green Gram Stir Fry | Moong Dal Fry | Cherupayar Mezhukkupuratty

The everyday side dish that Kerala never tires of. Dal is shredded fine, tossed with coconut and spices, and cooked j...

35 min|2 servings|5

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Goat Head Curry

Cooked low and slow until the masala melds into the gravy, this mutton curry carries the unmistakable warmth of Keral...

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