Kanthari Mulaku Chammanthi

Kanthari Mulaku chammanthi

It really cant get any more spicy. Kanthari mulakku is the most spicy variety of chilli. This is one chilli that you do not find in most of the household. Nor in the nearby grocery store.

Kappa and kanthari mulaku goes way back to my childhood. It is my dads favorite dish too.

Kanthari mulagu is known as birds eye chilli. Probably due to the small size of the chilli. May be due to the fact that birds love this chilli. Did you know birds dont feel the heat of the chilli. Looks like their chilli sensors got fried when they had their first dose of this chilli.

Ingredients
Kanthari mullaggu / Birds eye chilli : 5 nos. ( If this is not available, you can use fresh green chilli too)
Pearl Onion ( Ulli) : 10 nos
Salt to taste
Coconut oil : 2 tbsp (It needs to be coconut oil. Coconut oil adds a perticular flavor that it makes it just perfect)

Method:
Traditionally, it is made on the "Ammi Kalle" AKA a big flat stone and a stone rolling pin. Now, i dont expect this to be available in the kitchen nowadays. So lets replace the Ammi with a stone crusher or simply heat em up in a mixer grinder.

Crush the chilli and onion together to form a coarse paste. Add the salt and oil and mix well. Thats it. Its ready before you know it.

Serve with Kappa 

A word of caution. you need to have a lions belly to eat this up. Its so hot that you are literally playing with fire. Then again, spice is not much of a problem for keralites.