Topic started by keralacook (@ 202.88.232.251) on Wed Apr 10 06:29:05 .
All times in EST +10:30 for IST.

Kondaattams are dried vegetables ready for fry and eat with rice. They can be made of various vegetables. Here is a sample of few kondattam recipes.

Thairu mulaku:- Split green chillies into two vertically, till about three fourth of the length. Now, immerse and soak them in a vesselful of curd with salt. Cover it and keep aside for a day. Next day, take the chillies out of the solution using a spoon and dry under sun. In the evening, take the chillies and put back into curd. Repeat this process for 4-5 days, till the curd is completely absorbed by the chillies. Now, dry the chillies for one more day and store in tins. These can be deep fried in cooking oil and used with rice or dosa or idly. :-)

Kaipakkaa kondaattam:- Wash the kaipakkas(pavakka/bittergourd) and cut into thin rings.
Now do the same processing with curd, as done in the case of Thairu mulaku above.

Likewise, you can make kondattams out of many vegetables like payar, vendakka (ladies finger), chundanga (chundakkai) and even from raw vegetable parts like pumpkin skin.

Enjoy the crispy kondaattams....

Responses:

• From: Doubt (@ 1cust191.tnt7.chi15.da.uu.net) on: Wed Apr 10 11:10:39
  
  Are there any measurement for the above?
  Thanks
  
  
• From: keralacook (@ 202.88.232.251) on: Wed Apr 10 22:23:32
  
  1 Kg of Vegetable ==> Approx. 2 litres of thick curd is sufficient
  The remaining thing is salt. It can be added as required, according to one's taste.
  
  Usually this is done in high quantities since if done properly, the dried kondaattams will last for more than 2 years.
  
  
• From: Ramadas (@ 202.135.114.205) on: Fri Apr 26 22:24:55
  
  Thaamara VaLayam? How is the stem of lotus made into a kondaattam? It is necessary to lightly cook it in salt and water and then dried in sun? Somebody please write..How about "Kothavarakkai"?
  
  
• From: keralacook (@ 202.88.235.93) on: Sun Apr 28 22:18:53
  
  Kothavarakkai kondattam :-
  -----------------------
  Cut kothavarakkai into small pieces of about 1 inch. Boil them with water, little turmeric powder and sufficient salt. When the pieces are almost done, take them out of water and drain. Now, follow the usual process of drying for kondattam. Here,curds are not added.
  
  In the same manner, you can make kondattams out of vegetables like payar, vendakkai and kaipakkai
  
  PS: I've no idea about how to make thamaravalayam kondattam
  
  
• From: Mrs. Anand (@ 202.88.232.183) on: Wed Jun 19 02:47:13
  
  Somebody pls tell me how to prepare rice kondattom ?
  
  
• From: Chitra (@ sdn-ap-023txhousp0078.dialsprint.net) on: Wed Jun 19 16:14:48
  
  Hello Mrs.Anand,
  Here is the rice kondattam recipe. Hope it comes out well.
  
  Rice Kondattam:
  
  Rice flour ( you can buy from Indian stores)4 cups
  Water 12 cups
  Salt 10 teaspoon or according to taste
  Asafetida (Kaayam) 2 teaspoon
  Chilly powder 2 teaspoon
  Cumin seeds (Jeera) 2 teaspoon
  Sodabicarbonate 4 pinches
  Sesameseed 1 to 2 tablespoon
  
  Method:
  Place the rice flour in a container, big enough to cook the contents the next day. Pour 12 cups of water to it. Add salt, Kaayam, Chilly powder, sodabicarb and cumin seeds and let it soak overnight. Next morning cook the rice mixture, stirring it continuously at medium heat. As it gets cooked big bubbles will form inside and may burst, so be careful. This is the reason why you need a big vessel to cook it. The consistency of the cooked rice flour should be that of Urid vada mix. Switch of the stove and remove the container from the stovetop. Now add the sesame seeds and mix well. If you add the sesame seeds to the uncooked rice flour mixture (If you are using black sesame seeds) the cooked flour will be a dirty black color. Let it get cooled.
  Take the Muruku making mould and fit it with the mould plate with 3 star shaped holes in it. Fill the cooked rice flour mix inside the Muruku mould. Place a flat cardboard or something similar to it outside in the sun and cover it with a cotton sheet. Squeeze the kondattam onto the sheet and while squeezing move the mould along so that the kondaattam will stay on the sheet as long strands. Repeat this process until all the cooked rice flour mix is finished. In the evening separate the strands from the sheet and bring it inside. Dry it again in the sun for a few days until it is hard and dried completely. This should be stored in a clean dry container.
  Deep fry this in oil till it puffs up and attain a crispy consistency.
  
  
• From: Divya Anand (@ 202.88.232.183) on: Thu Jun 20 01:12:37
  
  Thank u very much chitra...
  
  
• From: Divya Anand (@ 202.88.232.183) on: Thu Jun 20 01:16:26
  
  Hello keralacook, pls tell me whats this Kothavarakkai ? (Is it a Malayalam name?)
  
  
• From: Ramadas (@ 61.11.76.25) on: Mon Jul 1 08:02:46
  
  hi Divya,
  Kothavarakkai is Jawar Phali in Hindi.
  long slightly broad, thick beans.
  In North India it is used as fodder for goats.
  (While I was living and working in Bikaner (1992)
  Rajasthan, I found this in a vegetable shop
  and bought 3 kilos - as it is an important
  ingredient for Kerala Avial- and the shopkeeper
  asked me how many goats I have? I said I have none
  and I am just a consultant for Indira Gandhi Canal. He laughed and said only people who have goats buy it as humans do not eat it locally)
  
  
  
• From: Ambika (@ 1cust144.tnt26.chi15.da.uu.net) on: Mon Jul 1 09:50:53
  
  Hi, I dont have a murukku mould so i was wondering if there was some alternative to using that in the rice Kondattam recipe. Ambika
  
  
• From: Chitra (@ sdn-ap-019txhousp0427.dialsprint.net) on: Mon Jul 1 11:18:49
  
  Hi Ambhika,
  I always made it using the three star shaped mould plate that comes with the muruku making mould. May be you can try using the cake decorating kit and make Kondattam with it, but it will be time consuming. Hope someone may come up with a better alternative.
  
  
• From: Hemant (@ 61.11.76.16) on: Mon Jul 1 12:33:12
  
  Hello Ramdass,
  Kothuvarankka, or cluster Beans are known as GAWAR PHALI and not as Jawar Phali.
  It is wrong to say that Bikaneris (Rajasthanis) do not eat Kothuvarankka.On the contrary, Marwadi community is among the largest users of Kondattams.They use maximum of dried vegetables.
  It is in Punjab that people do not use Gawar Phali.They use it as fodder.
  This is the reason why, I had to carry Kothuvarankka in my flights to Delhi for my sister from Madras .
  
  
• From: Ramadas (@ 61.11.77.159) on: Tue Jul 2 02:33:22
  
  Thanks Hemant, May be the shop-keeper was a Punjabi. Yes it is GawarPhali not JawarPhali. Sorry, I left North in 1996 and have not set foot
  there again, so I had forgotten the word.
  
  
• From: Ambika (@ 1cust204.tnt7.chi15.da.uu.net) on: Tue Jul 2 12:56:55
  
  Thanks Chitra, i'll try it as u suggested.
  
  

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