Glossary U
English: Eel shop / Deutsch: Aalgeschäft / Español: Tienda de anguilas / Português: Loja de enguias / Français: Magasin d'anguilles / Italiano: Negozio di anguille /
Unagiya is the Japanese term which means "Eel Restaurant". It is a Japanese specialty restaurant serving only Unagi . Unagi is a Japanese word for eel and the Japanese eels are frequently used in Japanese dishes.Unakka Aiyla is the Malayalam, term for dried Mackarel/Mackerel (fish), one of the many dried varieties of fish available in Kerala, India.
Aiyla is the Malayalam word for Mackarel/Mackerel. Unakkameen is the generic term for "dried fish" in Malayalam, the language of the state of Kerala
In Tamil, dried fish is called Karuvadu.
The picture below is fried Unakka Aiyla in Coconut Oil to be serve for dinner with steamed rice and Curry.
Unakka Chemmeen Varuthathu refers to Dried Prawns/Shrimps Fry, one of the many dishes using dried seafoods in Kerala, India.
Unakka Chemmeen Varuthathu is made by frying Unakka Chemmeen in Coconut oil with onions, spices, such as red chili powder and Curry leaves until the dried shrimps and the onions are crispy and golden brown.
Chemmeen is the Malayalam word for Shrimps or Prawns. Unakka Chemmeen means "salted dried Shrimps/Prawns".
Dried Shrimps are called Hibi or Hibe in the Philippines, the only difference is that Hibi/Hibe are made of shrimps which are dried without its shells, while the Unakka Chemmeen from Kerala have their shells still intact when dried so when they are fried, they turn crispy.
Below is a picture of Unakka Chemmeen being fried by my friend in her traditional kitchen in Allepey, Kerala, India
English: Sun-dried Fish / Deutsch: Sonnengetrockneter Fisch / Español: Pescado Secado al Sol / Português: Peixe Seco ao Sol / Français: Poisson Séché au Soleil / Italiano: Pesce Essiccato al Sole /
Unakka Nangu Olarthiyathu refers to one of the dishes from Kerala, India. Unakka Nangu Olarthiyathu is the Malayalam term for Dried Sole Stir-Fry. It is made from Unakka Nangu or dried sole stir-fried in sliced onions and spices, like chili powder, curry leaves, masala, etc. using coconut oil in stir-frying that makes this dish more tasty.
English: Dried Salted Fish / Deutsch: Getrockneter Gesalzener Fisch / Español: Pescado Secado y Salado / Português: Peixe Seco e Salgado / Français: Poisson Salé Séché / Italiano: Pesce Essiccato Salato /
Unakka Nangu Varuthathu is one of the dried fish dishes from Kerala, India that refers to salted dried fish fry. Unakka Nangu Varuthathu is made by frying the dried Malabar Sole in Coconut oil with red chilies, chili powder and curry leaves, then with slices of onions until golden brown.
Fish is very common in Kerala, being a state near the sea and is the most favorite food of most of the people of Kerala. It is cooked in different ways, including preparing them as dried fish (Unakkameen) which can also be used and cooked in many different ways.
Nangu is the Malayalam word for Malabar Sole.
Please see below the picture of Unakka Nangu Varuthathu or dried Malabar Sole fish fry
Below is a complete meal for dinner in Allepey, Kerala, India composed of Kanji, Cherupayaru Olarthiyathu and Unakka Nangu Varuthathu
Deutsch: Unakkameen / Español: Unakkameen / Português: Unakkameen / Français: Unakkameen / Italiano: Unakkameen
Unakkameen (sometimes spelled "Unakka Meen") is a traditional Indian food ingredient from the state of Kerala, referring to sun-dried fish. The term comes from the Malayalam words "unakka," meaning "dried," and "meen," meaning "fish." It is a staple in many Kerala households, valued for its distinctive salty flavour, long shelf life, and versatility in cooking. Unakkameen is typically made by drying small fish such as sardines, mackerel, or anchovies, which are preserved with salt and sun-dried until they achieve a firm, dehydrated texture.
Undampuri also spelled as Undampori or Undan Pori is one of Kerala's sweet dish made from a mixture of wheat flour (Gothambu mavu), sugar or jaggery, Cardamom powder, slices of fresh coconut meat and mashed ripe Banana as its basic ingredients, formed into pingpong-sized balls then deep-fried in Coconut Oil.
Undampuri simply refers to sweet round balls made of Wheat flour and Mashed bananas. They are best served with hot tea.
It is one of the popular snacks among the Malayalees and is one of the regular foods sold in Teashops or (Chaya Kaya) or Thatukkada (street food shops) around this southern state of India.
Below is a picture of Undampori straight from a Thatukkada wrapped in a newspaper.
