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Kondattams / vattals always take me back to the home courtyard. Except in Monsoon season, there would be a kaitholappaya (mat made with the leaves of a plant like pineapple plant which produces a a very pleasant smelling leaf like flower kaithappoovu) or a vattoram / muram ( a flat shallow basket type sieve to winnow grains which is made with bamboo) in the courtyard of every house. The product may be different in each house, it might be spices like coriander, chillies, turmeric, kondattams , paddy, dried coconut etc. If it is mango season, then it would be naturally mango pieces! Can't forget the taste of salted, little bit dried raw mangoes..:) The mat would be moving wherever the sunlight falls until late afternoon! And this is the one my mother used to make while making other kondattams like bitter gourd / pavakka vattal or chilli / mulaku kondattam.
A very tasty one, if dried or not. I prefer the raw peel fries which goes well with or without rice!
Ash gourd Peels Fry/Kumbalanga Tholi Varuthathu
Kumbalanga tholi / ash gourd peels 1 cup
chilli powder 2 teaspoons
turmeric powder 1 teaspoon
Mix everything together except oil. Do shallow fry in oil.
Ash gourd peels / Kumbalanga Tholi Kondattam
Peel ash gourd. Wash and mix the peels with salt. Let it dry in sunlight. You can fry them when it is too dry or not. You can store it when it is very dry.
See the pumpkin peel / mathanga tholi recipe here!
This goes to Currybazar for RCI Kerala Event!