Here's the recipe for Unniyappam, a popular and delicious Kerala traditional dish for your kitchen

  Unniyappam is a traditional Kerala sweet dish made with rice flour, bananas, jaggery, and spices. It is a popular item served as a snack or dessert. Unniyappam is made by first soaking rice flour in water for 3-4 hours. The soaked rice flour is then ground with bananas, jaggery, and spices to form a thick batter. The batter is then allowed to ferment for 30 minutes to 1 hour

 Unniyappam making process

 Ingredients:

1. 1 cup rice flour
2. 2 medium bananas (about 175 grams)
3. 1/2 cup jaggery powder
4. 1 teaspoon black sesame seeds
5. 1/4 teaspoon baking soda
6. 1/2 teaspoon cumin powder
7. 1/2 teaspoon dry ginger powder
8. 1/4 cup coconut oil or ghee, for frying

Instructions: 

Rinse the rice flour in water a couple of times. Then soak the rice flour in enough water for 3-4 hours.

Drain all the water and add the soaked rice flour to a blender.

Add the bananas, jaggery powder, sesame seeds, baking soda, cumin powder, and dry ginger powder.

• Blend until smooth.
• Pour the batter into a bowl and cover it with a lid. Let the batter ferment for 30 minutes to 1 hour.
• Heat a frying pan over medium heat. Add a small amount of coconut oil or ghee to the pan.
• Using a spoon, scoop a small amount of batter and drop it into the hot oil.
• Fry the unniyappams on both sides until golden brown.
• Remove the unniyappams from the pan and drain them on a paper towel.
• Serve hot or warm.

Tips:

For a sweeter unniyappam, add more jaggery powder.

For a spicier unniyappam, add more cumin powder and dry ginger powder.

You can also add other ingredients to the batter, such as chopped nuts or raisins.

Unniyappam is a delicious and easy-to-make sweet dish that is perfect for any occasion.

The origin of unniyappam, a traditional Kerala sweet dish made with rice flour, bananas, jaggery, and spices, is not well-known. However, it is believed to have a long and rich history that dates back centuries.

 The name "unniyappam" is derived from the Malayalam words "unni," meaning "small," and "appam," meaning "rice cake." This name is quite fitting, as unniyappam are small, round fritters made from a batter predominantly consisting of rice.

 Unniyappam is believed to have originated in the state of Kerala, India. They are a popular snack or dessert in Kerala and are often served with tea or coffee. Unniyappam is also offered as prasad in some temples in Kerala.

 The exact date of unniyappam's creation is unknown, but the dish has likely changed over time as a part of Kerala's culinary traditions. Unniyappam are believed to have been associated with Hindu temples in Kerala for centuries. They are often made as a sacred offering during rites in Kerala Hindu temples.

The Rasakalan Recipe a delicious and nutritious dish that is served at the Guruvayoor Temple Uttupura

 Rasakalan, also known as Guruvayur Temple Morukari, is a delightful yogurt-based vegetable curry from Kerala, often served as prasadam in temples. It's a unique and flavorful dish characterized by its creamy texture and subtle tanginess. Here's how to make it at home:

 Ingredients: For Grinding: 

• 1/2 cup thick curd
• 1/8 tsp rice
• 1/2 tsp fenugreek seeds
• 1/4 tsp black pepper
• 4 dried red chilies
• 1 green chili
• 1/4 tsp cumin seeds
• 75 grams grated coconut
• 1/4 tsp coconut oil

For the Curry: 

• 1/2 cup thin tamarind water (soak 1 tbsp tamarind in water, extract pulp)
• 1/2 tsp turmeric powder
• Salt to taste
• 1 cup pumpkin, diced
• 1/2 cup water
• 1 small knob jaggery (optional)
• Curry leaves
• Coconut oil for tempering

Instructions: 

Grind the masala: Heat coconut oil in a small pan. Roast rice, fenugreek seeds, pepper, red chilies, cumin seeds until golden brown. Add coconut and dry roast for a minute. Cool, then grind with curd and green chili into a smooth paste. 

Cook the pumpkin: In a pot, bring tamarind water, turmeric, and salt to a boil. Add pumpkin and cook for 10 minutes, or until tender. 

Assemble the curry: Add the ground masala, water, and jaggery (if using) to the cooked pumpkin. Stir well and simmer for 4 minutes. 

Temper: Heat coconut oil in a small pan. Add curry leaves and mustard seeds. Let them crackle, then pour the tempering over the curry. 

Serve hot: Enjoy Rasakalan with rice or dosa, savoring its unique tangy yogurt blend, fragrant spices, and tender vegetables. 

Tips: 

• You can adjust the spice level by adding more or less chilies.
• Substitute chopped spinach or potato for pumpkin, if desired.
• For a richer flavor, toast the coconut before grinding.
• Serve with papad and pickles for a complete meal.

Enjoy this delicious temple-style Rasakalan recipe and bring a touch of Kerala's culinary heritage to your table!

The calorie content of Rasakalan will vary depending on the ingredients used and the amount of oil or ghee used to cook it. However, a typical serving of Rasakalan will contain approximately:

• Calories: 400-500
• Protein: 20-30 grams
• Carbohydrates: 40-50 grams
• Fiber: 10-15 grams

 Additional Notes:

 This recipe yields about 2-3 servings.

Feel free to adjust the quantities of ingredients according to your preference and desired consistency.

Most of these ingredients are found in Indian grocery stores or online retailers.

I hope this helps! Let me know if you have any other questions.

Favorite Traditional Morukari Thrissur style- A Delicious Kerala Cuisine

 Morukari Thrissur style! Now you're looking for a delicious Kerala staple with a unique Thrissur twist. Here's what you need to know:

What is morukari?

Morukari, also known as moru curry or pulissery, is a yogurt-based curry popular in Kerala. It's typically light, tangy, and refreshing, perfect for a hot summer day.

What makes Thrissur style morukari special?

Thrissur adds its own touch to this dish by:

Using coconut: Unlike some other regions, Thrissur morukari often features grated coconut added during tempering or ground into a paste along with spices. This gives it a rich, nutty flavor.

Spices: While the specific spice mix can vary, common ingredients include fenugreek, mustard seeds, cumin, chilies, turmeric, and ginger. This adds a layer of warmth and heat.

Vegetables: While morukari can be made plain, Thrissur often incorporates vegetables like carrots, pumpkin, green beans, or even pineapple for a touch of sweetness.

Thicker consistency: Compared to some other styles, Thrissur morukari tends to be slightly thicker and creamier, almost like a stew.

How to make Thrissur style morukari:

There are countless variations, but here's a basic recipe:

Ingredients:

1. 2 cups thick plain yogurt
2. 1 cup water
3. 1 tbsp coconut oil
4. 1 tsp mustard seeds
5. 1/2 tsp fenugreek seeds
6. 1/2 tsp cumin seeds
7. 1-2 dried red chilies
8. 10-12 curry leaves
9. 1 inch ginger, grated
10. 2-3 cloves garlic, minced
11. 1/2 tsp turmeric powder
12. 1/4 cup grated coconut (optional)
13. Salt to taste
14. Vegetables of your choice (optional)

Instructions:

Whisk together yogurt and water.

Heat coconut oil in a pan. Add mustard seeds, fenugreek seeds, cumin seeds, and chilies. Once they splutter, add curry leaves, ginger, and garlic. Saute for a minute.

Add turmeric powder and coconut (if using). Saute for another minute.

Pour in the yogurt mixture and stir well.

Add salt and vegetables (if using).

Cook on low heat, stirring occasionally, until the curry thickens slightly and vegetables are cooked through.

Serve hot with rice, appam, or dosa.

Tips:

• You can adjust the thickness of the curry by adding more or less water.
• For a richer flavor, roast the spices before adding them to the pan.
• You can use buttermilk instead of yogurt for a slightly tangier taste.
• Don't let the curry boil, as it can curdle the yogurt.

Whether you're a seasoned morukari fan or just looking for a new Kerala dish to try, Thrissur style morukari is definitely worth exploring. Its unique blend of creamy yogurt, fragrant spices, and fresh vegetables will tantalize your taste buds and leave you wanting more.