Do you need a different snack for the evening time or need a crispy side dish for the lunch, then this Maracheeni Thondu Kondattam is the best option. This is a very famous crispy chips prepared in the state of Kerala prepared with the long striped tapioca pieces. The peeled striped tapioca pieces are dried under the sunlight and then deeply fried in the oil. Try this crispy chips in your kitchen
Coconut/Refined OilAs required to fry the Kondaattam
Wash and remove the mud from the Marachheeni thondu (peel of Tapioca) and cut them into medium size pieces. Then boil it for 10 – 15 minutes adding some salt in the water used to boil the Marachheeni thondu.
After 10 – 15 minutes, take the Marachheeni thondu out from the boiled water and allow it cool them.
Cut the boiled Marachheeni thondu into little thin, lengthy size pieces (as shown in above picture)
Dry these pieces under direct sun light (it may take one or two or even three days to get it dried well, depending on the sun light).
Marachheeni thondu Kondaatam (raw) is ready
Heat Oil in a frying pan and then put the Kondaattam in small quantities into this hot oil and fry them properly.
Marachheeni thondu Kndaattam (Tapioca Peel Chips) is ready. This Kondaattam can be served as a snack for evening tea/coffee (if necessary can add some Red Chilli Powder and Salt also to make the Kondaattam more spicy).
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.