Kanthari specials.....

Kanthari mulaku (bird's eye chilli) recipes
Kanthari mulaku (bird's eye chilli/thai pepper/african peri-peri) is a very 'homely' part of Kerala cusine. In India, this pungent and delicious chilli is rarely used in any other region apart from Kerala (open to argument). Even in Kerala, kanthari is not something you'd find on the menu of upmarket restaurants or the vegetable racks of supermarket chains. This is something that I grew up watching my parents and now my in-laws handpick fresh from the garden and then churn out superbly simple yet extremely delicious fare.If the taste wasn't enough, kanthari is also reputed to be high on the health quotient! It's supposed to be the foody way to a more temperate blood pressure ;-)

Kanthari thayir
Kanthari (bird's eye chilli/thai pepper) - 5
Small onions (shallots) - 2
Ginger - 1 small piece
Curry leaves - a sprig or two
Curds (yoghurt/thayir) - 1 cup

Grind the kanthari, small onions, ginger and curry leaves in a mixer bowl. Add to the curds (yoghurt) with a dash of salt. Refridegerate before serving.Lovely accompaniment to spicy pulavs and biriyanis.


Kanthari chammanthi (chutney/dip)
Kanthari (bird's eye chilli/thai pepper) - 6-10 nos
Small onions (shallots) - 5 nos
Coconut oil - 2 teaspoons
salt to taste

Peel the shallots. Coarse grind the onions and kanthari together in a mixer bowl. Just a turn or two on the mixie should produce the desired effect).Add the salt and the coconut oil. mix well.Serve as a side dish to boiled tapioca (cassava root /kappa/kuchi kizhangu)