Kalathappam

A traditional north Kerala delicacy made in Kannur/Kozhikode areas, this is a super simple twist on a classic, easy to make and sweet pressure cooker pie that will have you dying for more.
A recipe perfected by grandmas over the generations, now on the screen of your choosing, waiting to be conjured up at a moment's notice. This is something, the likes of which you have never had before.

It's uniqueness comes from it's rather unconventional sweet and spicy contrast.

Fried onions add a certain amount of depth to the pie and the chillies set off the flavour in a unique and definitively delicious way.

The sweetness is well balanced, with Jaggery(Brown Sugar) being used. Jaggery is the sugar pre-product, formed before the molasses are re processed. This adds a lovely smokey and deep taste to the dish and enhances the sweet tooth satisfaction that most sugar lovers crave.

Add to the sweetness the lovely richness from the ghee, and you have yourself a dessert that has no rival in any part of the world. The dish is simple and effortless to make, and is doable with things you already have lying around the house.

You can jazz up the pie with some sliced bananas, or other fresh fruit, and team it up with some hot strong Kerala coffee, or even a glass of plain chilled milk.

Try it out and take your tastebuds on a delicious adventure of the far south...

INGREDIENTS

• Jeerakashala Rice /Short grain rice               1 cup
• Cooked boiled Rice                                      ¼ cup     
• Water                                                             1 cup + ½ cup
• Cardamom                                                     2
• Salt                                                               As required
• Jaggery (Light brown)                                 200 gm (300g if you like it sweet)
• Coconut Oil                                                  3 tbsp
• Coconut Flakes                                             2 tbsp
• Shallots (Cheria Ulli)                                   2 tbsp      
• Baking Soda                                                 A pinch
• Small Jeera                                                   A pinch

METHOD

1. Soak rice for 1/2 hour to 1 hour and keep to drain.  
2. Grind rice fine with 1 cup water, boiled rice, a pinch of salt, cardamom(remove skin) and jeera.
3. Transfer to a bowl/ vessel.
4. Add baking soda to the rice mixture and stir well.
5. In a vessel add jaggery with half cup water and let it melt on slow fire. Stir in between.
6. Pass the melted jaggery through a sieve into the rice mixture.
7. Add salt if required.
8. Heat the pressure cooker.
9. Add oil and sauté coconut flakes first and then add the finely chopped shallots.
10. Stir till its light brown and pour the rice jaggery mixture. Do not stir.
11. Close the cooker. Do not place the weight.
12. Cook on high flame for 1 ½ minutes and in low flame for 15 minutes.
13. Check if the Kalathappam is cooked by inserting a toothpick. It should come out clean.
    Else cook for another 5 minutes only.
14. Remove cooker from cook top and let cool.
15. When cool invert and serve.. 

 

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