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Main Course

Kondattamulaku

This is a simple dish which is a good combination with Rice. This can be prepared with green chillies and yogurt as main ingredients.

Ingredientsfor 3 servings

500 g Green Chilly Preferably Medium size Thick Green Chilli which is not much spicy
2 cup Curd
1 Tspn Salt

Preparation

Step 1
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.
Step 2
Keep these splitted Green Chillies under sun for about 3 – 4 hours.
Step 3
Get Curd in a Bowl/Vessel, add required quantity of Salt and stir it lightly and then put the Green Chillies into the Curd to soak them. Keep the Chillies in Curd for about 5 – 6 hrs. Thereafter, take the Chillies out from the Curd (preferably in the morning hours) and dry them under sun.
Step 4
Repeat this procedure of keeping the Chillies in Curd during night time and dry them under sun in the day time till the Chillies are got fried properly. This procedure may take 4 – 5 days time.
Step 5
Kondattamulaku is ready. Store it in air tight jar and as and when required fry and use it as side dish for lunch/dinner etc. (If it is stored properly it can be used for more than one year).

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Kondattamulaku

This is a simple dish which is a good combination with Rice. This can be prepared with green chillies and yogurt as main ingredients.

Ingredientsfor 3 servings

500 g Green Chilly Preferably Medium size Thick Green Chilli which is not much spicy
2 cup Curd
1 Tspn Salt

Preparation

Step 1
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.
Step 2
Keep these splitted Green Chillies under sun for about 3 – 4 hours.
Step 3
Get Curd in a Bowl/Vessel, add required quantity of Salt and stir it lightly and then put the Green Chillies into the Curd to soak them. Keep the Chillies in Curd for about 5 – 6 hrs. Thereafter, take the Chillies out from the Curd (preferably in the morning hours) and dry them under sun.
Step 4
Repeat this procedure of keeping the Chillies in Curd during night time and dry them under sun in the day time till the Chillies are got fried properly. This procedure may take 4 – 5 days time.
Step 5
Kondattamulaku is ready. Store it in air tight jar and as and when required fry and use it as side dish for lunch/dinner etc. (If it is stored properly it can be used for more than one year).

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Side Dish

Quick Pressure Cooker Mutton Curry

A deeply satisfying quick pressure cooker mutton curry simmered slowly with freshly ground spices and coconut. The ki...

20 min|6 servings|5

Main Course

Quick And Yummy Ethappazham Kaalan

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can...

8 min|15 servings|4.5

Main Course

Quick Mango Pickle

Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice...

25 min|6 servings|4

Main Course

Quick - Fix Doughnuts

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can...

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