Alisa / Aleesa In Malabar Style Easy

Alisa Aleesa Malabar Style

Alisa / Aleesa In Malabar Style Easy

Alisa / Aleesa serves as a starter dish for marriage ceremonies using chamba wheat and chicken/mutton. A muslim dish which has some resemblance to the North African couscous. It is prepared with white or off white coloured wheat,but the regular wheat can also be use. It is served during marriage ceremony and special occasions, as a starter. Serving Biryani without this is just like food without salt. North Kerala (Malabar) got influenced by many Arabic dishes and it is one of the main examples for such a dish. In Middle East it is calling as Harees (slight variation in method and ingredients) and is served mainly during Iftar time. Since there is very little spice in this dish, it is very light and soothing for the stomach.
Prep Time 40 minutes
Total Time 40 minutes
Cuisine Kerala
Servings 4 people


  • 250 g Chamba wheat
  • 100 g Chicken/Mutton boneless
  • 1 no Onion sliced
  • 1/2 cup Coconut milk thick
  • 6 cups Water
  • 1 inch Cinnamon Karugapatta
  • 2 tbsp Ghee
  • Salt As reqd
  • 1 no Onion for garnishing, finely sliced
  • Cashew nuts Few for garnishing
  • Raisins Few for garnishing, Onakka munthiri


  • Soak the chamba wheat in water for 30 minutes and drain.
  • Take a vessel and place drained chamba wheat, chicken pieces, onion and cinnamon. Pour 6 cups water and cook till wheat becomes soft.
  • Remove from fire and mash well to a porridge consistency.
  • Add coconut milk and reheat. Remove from fire and keep aside.
  • Take a pan and pour ghee. Fry the finely sliced onion to a golden color.
  • Add this to the porridge and serve hot.
  • Fry cashew nuts and raisins in ghee and pour over the porridge.
  • The dish is ready.


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