Mulaku Kondattam, also known as Kerala-style sun-dried curd chillies, is a traditional condiment that holds a special place in Malayali cuisine. These crispy, tangy, and mildly spicy chillies are prepared by soaking thick green chillies in salted sour buttermilk, sun-drying them until crisp, and deep-frying them before serving. The result is a flavourful side dish that pairs beautifully with rice, curd rice, or kanji, adding a burst of texture and taste to every meal. Making Mulaku Kondattam at home is a time-honoured process that requires patience but rewards you with a condiment that stays fresh for up to a year.
The ingredients for this traditional recipe are simple and easily available. You will need 250 grams of thick, fleshy green chillies, preferably mildly spicy varieties like Kanthari or regular thick green chillies. Along with the chillies, you need 1.5 cups of sour curd or yogurt, whisked with a little water to make thick buttermilk, and 1.5 to 2 tablespoons of salt, adjusted to taste. The salt should be slightly more than what you would normally use, as it acts as a preservative during the drying process. The sourness of the curd is crucial, so if your curd isn’t sour enough, leave it outside the refrigerator for a day before starting.
The preparation process begins with washing the green chillies thoroughly and wiping them completely dry with a kitchen towel. Retain the stems and use a sharp knife or a needle to make a vertical slit down the middle of each chilli, ensuring you don’t cut them completely in half. This allows the buttermilk to penetrate inside. In a large, non-reactive bowl, combine the whisked sour curd and salt, then add the slit chillies and mix well. Ensure the chillies are completely submerged, cover the bowl, and let them soak for 24 hours. The next morning, remove the chillies from the buttermilk using a slotted spoon and arrange them in a single layer on a wide tray. Place the tray under direct sunlight for the entire day, keeping the remaining buttermilk covered inside. In the evening, bring the sun-dried chillies back inside and drop them back into the same buttermilk to soak overnight. Repeat this process of sun-drying by day and soaking by night for about three to four days until all the buttermilk is completely absorbed by the chillies.
Once the buttermilk is completely exhausted, sun-dry the chillies for an additional two to three days until they turn a pale white or beige colour, lose all moisture, and become completely crisp and brittle. Store the dried chillies in a clean, completely dry, airtight glass jar, where they will stay fresh for up to a year. To serve, deep-fry a few chillies in hot coconut oil for a few seconds until they puff up slightly and turn a dark brown or blackish colour. Remember, curd chillies burn incredibly fast, so drop them into medium-hot oil, fry for just 5 to 10 seconds, and remove them immediately. With these simple steps and a little patience, you can enjoy the authentic taste of Kerala’s traditional Mulaku Kondattam in your own home.