Ari Kondattam, also known as rice crispy fries, is a popular South Indian snack or side dish. It is best enjoyed as an accompaniment with rice and can be stored for up to a year. This dish is traditionally prepared in the summer when the sun is at its peak.
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Wash and soak the rice for 4-6 hours, then strain it.
Grind the rice by adding enough water.
Measure the ground rice paste. For each cup of ground rice paste, add 2 1/2 cups of water.
Mix the water and the ground rice paste.
Heat a thick-bottomed kadhai and add the mixture.
Add cumin seeds, sesame seeds, asafoetida powder, pepper powder, chilli powder, and salt.
Stir continuously to avoid lumps. When it starts bubbling and becomes a thick paste, it takes nearly 8-10 minutes.
Turn off the flame and let it cool down.
Take a murukku press with a star-shaped mould and fill it with the dough.
Take a cotton cloth or foil paper, spread it and squeeze the murukku press over it. Sun dry for 2-3 days.
After 2 days, If using a cotton cloth, spray some water on the other side of the cloth to remove the Kondattam. If using foil paper, skip this process.
Sun dry again for 1 day. When the sun is at its peak, it takes only 2 days to dry.
Store at room temperature for up to 1 year.
Deep fry in oil and serve whenever desired.
Ensure the sun is at its peak for effective drying.
Store in an airtight container to maintain freshness.
How do I prepare Ari Kondattam or crispy rice fries?
To prepare Ari Kondattam, start by washing and soaking 3 cups of raw rice for 4-6 hours. After straining, grind the rice with enough water to make a paste. For each cup of this paste, mix in 2 1/2 cups of water. Heat the mixture in a thick-bottomed kadhai, adding cumin seeds, sesame seeds, asafoetida powder, pepper powder, chilli powder, and salt. Stir continuously until it thickens, then let it cool. Use a murukku press to shape the dough and sun dry for 2-3 days before deep frying.
Can I make Ari Kondattam gluten-free?
Yes, Ari Kondattam is naturally gluten-free since it is made from rice. Just ensure that all your spices and ingredients are certified gluten-free to avoid any cross-contamination.
What are some good substitutes for the spices in Ari Kondattam?
If you want to adjust the spice levels in Ari Kondattam, you can substitute pepper powder with black pepper or white pepper for a milder flavor. Instead of chilli powder, you can use paprika for a less spicy option. For a different flavor, consider adding garlic powder or onion powder to the mix.
How should I store Ari Kondattam for long-term use?
Ari Kondattam can be stored at room temperature in an airtight container for up to a year. Make sure it is completely dried before storing to prevent moisture from causing spoilage.
What dishes pair well with Ari Kondattam?
Ari Kondattam is a versatile snack that pairs wonderfully with rice dishes, sambar, or rasam. It can also be enjoyed as a crunchy side with yogurt or chutney for dipping, making it a great accompaniment to any South Indian meal.
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