Glossary P

Puffs are filled pastry or filo/phyllo, flaky pastry served as snacks in Kerala, India. The filo/phyllo, flaky pastry is stuffed or filled with seasoned whole boiled eggs (Egg Puffs), assorted vegetables, meat or fish. 

I was actually amazed when I saw these Puffs almost all Bakeries/Bakeshops in Kerala, until I realized that maybe they inherited this recipe from the English conquerors. Puffs are one of the available foods during early mornings for breakfast in Allepey, a district in Kerala since most restaurants are opening late. I am an early riser and I eat breakfast mostly,  so i survived my trip with Puffs most of the time by going to an opened Bakeshop/Bakery. 

Here is an array of Puffs from Allepey Bakeries/Bakeshops:

These assorted Puffs I discovered in one of the Groceries in Chennai, Tamil Nadu while walking to find non-street food to eat for dinner. The rest of the pictures were al taken in Allepey, Kerala Bakeries/Bakeshops selling assorted filled/stuffed Puffs

Papaya Olarthiyathu refers to one of the stir-fried dishes from Kerala using green and raw Papaya as the main ingredient cooked with  lots of spices and pieces of Coconut meat with no sauce at all. (Please see related article on Olarthiyathu /Ularthiyathu)

Picture below is of Papaya Olarthiyathu served to me during one of my visits to my family friend in Allepey, Kerala, India. Clearly seen in the picture is Black Mustard (Kadugu), slices of Onions and Curry leaves .

 

 

Puttu Kutti refers to the cooking implement/ a kitchen tool which is used to make the popular steamed cake from South of India called Puttu. (Please see related article on Puttu)

Puttu is cooked (steamed) in a PuttuKutti vessel which has  two (2) sections. The lower section called Puttu Kudam holds water and the upper section (a cylindrical tube) called Putti Kutti holds the Puttu or where the Rice, Rava or Gothambu mixture is inserted with layers of grated coconut. (Please see related article and Pictures of Puttu Kutti).

Every household in Kerala has this special kitchen tool at home for preparing this wonderful traditional food called Puttu.

Below are pictures of a regular Puttu Kutti and the last picture is a special Puttu Kutti used by vendors of Puttu during the New Year Food Festival in Trivandrum, the capital city of Kerala

A Puttu Kutti with the Puttu mixture inside being cooked/steamed

Below is a picture of a special Puttu Kutti with 3 cylindrical tubes. It is a nicer version because  Puttu can be prepared at once. 

Puttu refers to a breakfast dish from Kerala, south of India which is made from  rice flour  and freshly grated coconut steamed in a cylidrical tool called Puttu Kutti .  Puttu is a traditional and most popular breakfast dish of. It  is usually served with Kadala curry (black chickpea curry) or it is served with Pazham (small yellow banana) and sugar. Puttu is also great with combined with Cherupayaru curry and Pappadam .  But, all I can say is that Puttu can be combined with any other dishes from Kerala. I had eaten mine with Egg Masala and Cabbage Thoran and it was delicious, too. 

Puttu is very delicious either way. Puttu is generally cooked in a Puttu Kutti vessel with two (2)  sections. The lower section called Puttu Kudam holds water and the upper section (a cylindrical tube) called Putti Kutti holds the Puttu or where the rice mixture is inserted with layers of grated coconut. (Please see related article and Pictures of Puttu Kutti)

There are other varieties of Puttu in India: 

Rava Puttu is a  steamed cake made from Semolina called Rava or Sooji in Malayalam.  It is a variety of Puttu which makes use of Rava instead of Rice flour, but cooked the same way as the traditional Puttu which makes used of Rice flour

Atta  Puttu  refers to a steamed cake made from  Wheat flour. It is a  Malayali breakfast dish typically made with rice powder or rice flour,  but this variety of Puttu is  made with Atta/wheat flour  for less calories. 

Puttu is arguably the most iconic breakfast dish of Kerala. Which is served with many curry dishes and stir-fried dishes  from the country 

I love Puttu in everyway, but I think the best Puttu is that which is served with boiled local banana from Kerala or simply with sugar. 

Below are varieties of Puttu which was served to me while in Allepey using various flours

 Above is Puttu served with fresh Pazham (Banana) for breakfast and below is Puttu served with steamed Pazham 

Above is Puttu served with savory Curry. Puttu can be accompanied with sweet (steamed or fresh Banana, jaggery or sugar) or savory dishes (any kind of Curry)

Please see other pictures of Puttu sold during the Food Festival during New Year in Trivandrum, the capital of Kerala in the Photo Gallery.

Patola (Luffa cylindrica) one of the edible vegetables found in the Philippines which is  a well known ingredient when cooking Misua, a kind of noodles sauteed mostly with Patola and Garlic, Onions, ground pork, or dried shrimps (Hibe). (Please see related article on Luffa)

Patola is known in English as Sponge Gourd, Silk Gourd, Towel Gourd, Chinese Okra , Ridged or Angled Luffa. It is a crawling plant, it grows in vines  and  it is supported by a trellis when planted. It is used and grown for culinary purposes and for this purpose the fruits must be harvested while they are young and tender.

Below are pictures of Patola vine supported by trellies with Patola fruits with smooth skin. We saw this Patola plantation when we roamed around University of the Philippines in Los Banos, Laguna some years back. My step-daugter was so amused. 

 

There are two kinds of Patola is known in English as Sponge Gourd, Silk Gourd, Towel Gourd, Chinese Okra, Ridged or Angled Luffa. one has smooth skin, the other one has ridges. 

In Malayalam, the language of Kerala, a southern state of India, Ridged Gourd is called Peechinga 

The  vine (plant) is also most commonly grown for the fibrous interior of the fruits, which when dried, can be used as a sponge (Luffa) or as a scrub to remove or scrub off dead skins.

While visiting a big Asian shop in Houston, Texas, I also encountered Patola, it is called Thai Okra and in Vietnamese its name is written as Muop Huong. Below is the picture. 

 

Papaya Thoran is grated green Papaya stir-fried with grated coconut, lots of spices and Curry leaves . It is one of the traditional dishes from the Southern Indian state of Kerala

Thoran is a dry vegetable side dish with coconut added to it. It is a vegetable-based stir-fry made from finely chopped or cut vegetables cooked with grated coconut on it. Moreover, Thoran is sauteed or stir-fried vegetables or mixed (2 or more) vegetables with grated coconut . It is a part of Sadya. (Please see related article on Thoran).

Papaya Thoran is also called Papaya Poriyal in Tamil Nadu, another State in Southern India.

Below is a picture of my family friend in Allepey, Kerala, India, grating green Papaya for making her Papaya Thoran.

Picture of Papaya Thoran / Papaya Poriyal below