Take 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.
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.
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)
Note: Generally, if prepare the Kondattamulaku with 500 Gms of Green Chilli,
at the final stage, we can get only about 85 – 90 Gms of Kondattamulaku)
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.