Kanthari Mulaku Chammanthi is a traditional styled chutney delicacy from God’s Own Country served with mashed tapioca. This is one of those terrific combinations that the very mention will make you drool. I have a nostalgic emotion when I talk about this special combination. And, Kanthari Mulaku Chammanthi is the star, perhaps the spiciest among all chutneys. It is quite popular in Kerala Cuisine and is served with kappa and raw jackfruit puzhukku. Kanthari Mulaku is termed Bird’s Eye Chilli and there is a history behind. Birds love these hot chillies. The small size is adaptable for a bird’s beak so it can swallow the chilly in one bite. The shallots and tamarind in the dish, stabilizes the spiciness of the chutney. You can reduce the spiciness of the chutney if kids are there. But I like the hot spiciness of Kanthari Mulaku Chammanthi.
A piece of advice while preparing Bird’s Eye Chilli Chammanthi. Do not use a mixer for grinding, what you need is a traditional Ammi Kallu or a masher as shown in the picture. Always buy fresh Bird’s Eye Chilly that tastes perfect for the chutney. In Kerala you will find Kanthari Mulaku plants in almost all homes, so that is not a problem here. If you are bored of the usual pattern of breakfast dishes, then go for Kappa Vevichathu and Kanthari Mulaku Chammanthi that will set your taste buds tingling. Less work and more joy. If you have not tried this combination, I urge you to try out and do send me a feedback of your experience so I will get more motivated to post similar recipes in future. You can discover a well detailed spicy and flavorful Kanthari Mulaku Chammanthi recipe here that can be easily prepared at home. Enjoy the heat of the dish.