Description

Chundanga Kondattom is a traditional Kerala snack made from salted and sun-dried Turkey Berries (Chundakka or Sundakkai). When fried in oil, it becomes crispy and delicious, making it a perfect accompaniment to hot, steaming rice. These small, bead-shaped green berries have a slightly bitter flavor compared to other berries, lending a unique taste to the dishes they are used in. Chundanga Kondattom is cherished in hilly regions and is traditionally prepared without preservatives, maintaining a natural and authentic flavor. It is valued for its nutritional content, including iron and vitamins, and is a popular side dish in Kerala’s cuisine.

The main ingredient of Chundanga Kondattom is:

• Turkey Berries (also called Chundakka, Sundakkai, or Chundakkai)

Preparation also requires:

• Salt (used for curing and sun-drying)

For optimal crispiness and safety in sun-drying Turkey Berries (Chundanga Kondattom), the typical drying duration is approximately 72 to 84 hours (3 to 3.5 days) of sun exposure.

Key points about sun-drying Turkey Berries:

• The berries are usually dried under direct sunlight from around 9 a.m. to 6 p.m. daily.

• The moisture content reduces gradually from about 84% to a safe level (~14%) suitable for storage and long shelf life.

• Drying rate is highest around midday due to more intense solar radiation and lower humidity.

• Proper drying ensures the berries become brittle and crispy, suitable for frying or storage.

• This duration minimises microbial activity and preserves nutritional content for safe consumption.

• Pre-treatments (such as blanching or soaking in buttermilk) can reduce drying time and improve quality, but are optional.

This 3-day sun-drying process is a traditional method ensuring safety and optimal texture for Chundanga Kondattom.