Glossary U

The food glossary +++ Popular Articles: 'Urwarwa', 'Unleavened bread', 'Upma'

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.

Unniappam

Malayalam is the language spoken mainly in the southern Indian state of Kerala by about 38 million people.

Unniappam


A list of books about the topic Unniappam

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.

English: Core / Deutsch: Kern / Español: Núcleo / Português: Núcleo / Français: Cœur / Italiano: Nucleo /

Ubod refers to a Filipino term which means the core of the coconut palm or the heart of palm.

Ura Maki refers to Japanese inside out Maki rolls which means the rice is on the outside of the Nori wrapper.

Ura Maki is very different from the traditional Maki as the vinegared rice is on the outside of the sea kelp wrapper known as Nori in Japanese.

Maki are layers of raw or cooked fish or shellfish, vegetables and vinegared rice wrapped on a sheet of dried sea kelp (Nori) rolled into cylinder shape then cut into pieces

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

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