Puthul: Seasonal Fried Insect Delicacy from Gunungkidul

RRI.CO.ID, Gunungkidul - Puthul is a seasonal insect delicacy enjoyed by some communities in Gunungkidul, Yogyakarta. The unusual dish is typically sought after at the beginning of the rainy season when puthul emerge from hiding.

Puthul resembles a small beetle and is considered an agricultural pest because its larvae, known locally as uret, feed on plant roots. However, some residents turn the seasonal appearance of the insects into an opportunity to collect them as a traditional food.

After sunset, residents search for puthul in gardens and other vegetation using simple lighting and containers. The insects usually appear on leaves at night, making them easier to collect.

Before cooking, puthul are placed in hot water, cleaned, and prepared for cooking. Residents commonly fry them after removing their wings, while others prepare them by cooking the insects in a sweet and savory seasoning known as bacem.

Fried puthul are enjoyed as a side dish or snack. Residents describe their flavor as savory, with a taste comparable to other edible insects such as grasshoppers.

The seasonal nature of puthul makes the dish a distinctive part of Gunungkidul's local food culture. The insects are not available throughout the year and generally appear as the dry season transitions into the rainy season.

Puthul is also commonly enjoyed with tiwul, a traditional Gunungkidul staple made from cassava. Some residents pair the combination with spicy sambal bawang for an additional layer of flavor.

Gunungkidul is known for a variety of unusual local foods featuring insects and other ingredients. Other examples include grasshoppers, teak caterpillar pupae, termites, crickets, and other seasonal insects.

For visitors interested in exploring distinctive regional cuisine, puthul offers a glimpse into the food traditions of Gunungkidul. Its seasonal availability and preparation by local communities make it one of the area's unique culinary experiences.