Ari Kondattam / Rice Kondattam / 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.

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.

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.

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.

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.