Glossary U
Uppu Manga also spelled Uppumanga refers to whole or slices of tender raw green mangoes immersed in a salt solution and stored safely in a Bharani, a traditional earthenware pot or ceramic jar which can be used later for various purposes, such as for making Curries, Chutneys and Pickles.
Moreover, Uppu Manga refers to salt-brined raw mangoes or raw mangoes in brine. In Kerala, India, Uppu Manga is made from slices of tender raw mangoes then preserved by immersing them in a salt solution. If the mangoes are well brined/ preserved they can last until a year.
It is said that Uppu Manga eaten with Kanthari Mulaku (bird’s eye chilies) and Kanji is one of Malayali's favorite comfort food.
My friend in Allepey, Kerala, eat them straight from the jar or eat them sometimes with Kanji (rice porridge/gruel). I tasted my first Uppu Manga during my first meal (lunch) in Allepey as a side dish.
Unniappam refer to a sweet and fluffy fried rice flour fritters from Kerala. It is a popular sweet snacks from Kerala, India which is made from a mixture (batter) of rice flour, ghee (clarified butter), molasses (jaggery ) and mashed ripe plantains/bananas. It is fried by pouring the batter in the traditional cast iron mould called Appa Karal or Appakaram. They are usually used as an offering for temples in Kerala.
Unniyappam is one of the popular snacks in India, particularly in Kerala during some festivals like Onam, Eid, Christmas, and many more festivities. . They can also be eaten during teatime snacks/tea snacks or Nalumani Palaharam, a Malayalam term for a kind of snack served at 4:00 in afternoon where tea is usually served.
In Malayalam, Unni means "small" and Appam refers to "small rice cake".
Unniappam is also spelled Unniyappam.
Malayalam is the language spoken mainly in the southern Indian state of Kerala by about 38 million people.
Deutsch: Upperi / Español: Upperi / Português: Upperi / Français: Upperi / Italiano: Upperi
Upperi is a term used in Kerala cuisine (South India) to refer to fried vegetable or fruit chips, often prepared as a snack or side dish. The term "upperi" is particularly known for its association with banana chips (nendran upperi), made from sliced raw plantains that are deep-fried in coconut oil until crisp. Upperi is commonly served during the traditional Kerala feast called Sadya, especially for festivals like Onam and Vishu.
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.
Deutsch: Uzhunnuparippu / Español: Uzhunnuparippu / Português: Uzhunnuparippu / Français: Uzhunnuparippu / Italiano: Uzhunnuparippu
Uzhunnuparippu is the Malayalam term for split black gram (split urad dal), a type of lentil commonly used in South Indian cooking. The term comes from "uzhunnu," meaning black gram, and "parippu," meaning lentil or split legume. Uzhunnuparippu is a staple ingredient in Kerala cuisine and is known for its creamy texture and mild flavour, which makes it ideal for a variety of dishes, including curries, stews, and batters.
Deutsch: Hühnerkopf / Español: Cabeza de pollo / Português: Cabeça de frango / Français: Tête de poulet / Italiano: Testa di pollo
Ulo ng Manok refers to the head of a chicken, a part often used in various cuisines around the world, including Filipino cuisine. In many cultures, the chicken head is not commonly consumed or is considered a byproduct; however, in Filipino and other Asian cuisines, it is utilized in various dishes, showcasing a philosophy of minimizing waste and appreciating the whole animal.