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Main Course

Unnakka

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

2 nos Ripe big bananas
2 tbsp Ghee
Cashewnuts A handful
Raisins A handful
1 nos Egg
3 tbsp Scraped coconut
11/2 tbsp Sugar
Oil — for frying

Preparation

Step 1
Boil the bananas in water.
Step 2
Remove the seeds from the boiled bananas and mash them preferably in a blender.
Step 3
Heat ghee and fry the cashews and raisins.
Step 4
Scramble the egg in the nuts mixture.
Step 5
When egg is done, add the scraped coconut and sauté.
Step 6
Add sugar and turn off fire when the mixture goes golden brown.
Step 7
Make lemon sized balls out of the mashad banana.
Step 8
Slightly flatten each ball with your palm.
Step 9
Keep a heaped teaspoon of filling in each and roll it like a finger.
Step 10
Fry each finger till golden brown.

Tip

Hard-boil the eggs first, then make shallow cuts on the surface before adding them to the gravy — this lets the masala flavour penetrate inside.

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Main Course

Unnakka

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

2 nos Ripe big bananas
2 tbsp Ghee
Cashewnuts A handful
Raisins A handful
1 nos Egg
3 tbsp Scraped coconut
11/2 tbsp Sugar
Oil — for frying

Preparation

Step 1
Boil the bananas in water.
Step 2
Remove the seeds from the boiled bananas and mash them preferably in a blender.
Step 3
Heat ghee and fry the cashews and raisins.
Step 4
Scramble the egg in the nuts mixture.
Step 5
When egg is done, add the scraped coconut and sauté.
Step 6
Add sugar and turn off fire when the mixture goes golden brown.
Step 7
Make lemon sized balls out of the mashad banana.
Step 8
Slightly flatten each ball with your palm.
Step 9
Keep a heaped teaspoon of filling in each and roll it like a finger.
Step 10
Fry each finger till golden brown.