Authentic Kerala Ramadan Recipes: 10 Delicious Dishes for Iftar

Kerala has a significant Muslim population and during Ramadan, the cuisine of the state takes on an exotic look. There are many delicious and sumptuous Kerala special dishes that are served during iftar, the time when the Muslims break their fast.

10 Yummylicious Kerala Ramadan Recipes:

Some of the delicious Ramadan recipes from Kerala, God’s Own Country, are listed below, just for the foodie in you!

1. Kai Pathiri:

This is a traditional dish among Kerala Muslims. Easy to make, it is usually consumed during breakfast in Ramadan.

Ingredients:

• 2 cups roasted rice powder
• 1 cup grated coconut
• 5 shallots
• 2 tsp cumin seeds
• 1 cup coconut milk
• 2 cups water
• Salt

Preparation:

1. Grind coconut, cumin seeds and shallots together. Keep aside.
2. Boil water with salt and add the coconut mix and rice flour. Stir well and simmer for about 2 minutes.
3. Cover the pot and let it stay for around 10 minutes.
4. Mix the coconut and rice mixture with a spoon and knead into a smooth dough.
5. Form lemon size balls and roll into thin, round shape. If the dough is sticky during the rolling process, use rice flour.
6. Roast the pathiri on a thick, flat-bottom pan on both the sides.
7. Soak the cooked pathiris in coconut milk to make it soft and enhance the taste.

This Ramadan dish is usually served with a spicy chicken, mutton or beef curry.

2. Chicken Cutlets Kerala Style:

Chicken cutlets make a great iftar snack, especially for kids. The dish is prepared using minced chicken and boiled potatoes.

Ingredients:

• 1/2 boneless chicken
• 3 boiled and mashed potatoes, medium size
• 1 big onion, finely chopped
• 1 tbsp ginger, finely chopped
• 2 green chillies, finely chopped
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp pepper powder
• 1 tsp garam masala
• 1 cup bread crumbs
• 2 eggs, beaten
• Salt
• Oil

Preparation:

1. Dice chicken into small cubes. Apply turmeric powder and red chilli powder and set aside for 10 minutes.
2. Pressure cook the chicken until tender and then mince.
3. Heat oil and sauté onions, ginger, green chillies until soft.
4. Add chicken, garam masal and pepper powder to the pan and sauté for another 10 to 15 minutes.
5. Let the mixture become cool and then add the mashed potatoes. Knead the mixture with your hands until all ingredients are well blended.
6. Form small balls and flatten into patties.
7. Dip each patty into the beaten egg and then coat with breadcrumbs.
8. Deep fry the patties until golden brown.

Serve these Kerala style chicken cutlets with tomato ketchup.

3. Spicy Kerala Style Mutton Curry:

 During Ramadan, it is important to eat proteins to keep you going during the long hours of fasting. This is the perfect recipe for Ramadan.

Ingredients:

• 1 kg mutton cubes
• 2 medium-sized onions, thinly sliced
• 2 tbsp coriander powder
• 1 tbsp red chilli powder
• 1/4 tsp turmeric powder
• 1 inch ginger root
• 6 cloves garlic
• 1 inch cinnamon bark
• 1 tsp white poppy seeds
• 3 cloves
• 1/2 tsp cumin seeds
• 2 cups grated coconut
• 2 gambooge (kudampuli)
• A sprig of coriander leaves

Preparation:

1. Pressure cook the mutton with salt and set aside.
2. Blend coriander powder, chilli powder, poppy seeds, ginger, garlic, turmeric powder, cinnamon, cumin seeds and coconut.
3. Heat oil in a pan and sauté the onions until golden brown.
4. Add the coriander and coconut mix to the pan and sauté further for 10 minutes.
5. Add the cook mutton pieces and cover them with water.
6. Cook until the gravy reduces slightly and then add the gambooge.
7. Garnish with coriander sprig and serve hot.

Serve Kerala style mutton curry with appam or idiyappam. You also can serve it with pathiri.

4. Unnakkaya:

This is a traditional sweet snack consumed mainly in the northern part of Kerala during Ramadan. It is made from plantains and rice flakes.

Ingredients:

• 2 ripe plantains
• 2 cups grated coconut
• 2 crushed cardamoms
• 2 tbsp raisins, roughly chopped
• 4 tbsp rice flakes
• Sugar
• 2 tbsp cashew nuts, powdered

Preparation:

1. Boil the plantains and then mash. Keep aside.
2. Heat ghee in a shallow pan and fry cashew nut powder, chopped raisins, coconut and cardamom.
3. Add sugar to sweeten the mixture.
4. Add rice flakes to the mixture and blend all the ingredients with a spoon.
5. Allow the mixture to cool and then sprinkle some cardamom powder.
6. Oil your palms and form small balls of mashed plantains.
7. Make a hole in the plantain balls with your thumb and stuff the coconut and rice flakes mixture into it. Seal the hole and shape the balls into cylinders.
8. Deep fry the plantain balls until golden yellow.

Serve unnakkaya hot. You do not need an accompaniment with this dish. It is delicious by itself.

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