Kanthari mulaku curry – കാന്താരിമുളക് – Bird’s eye chili curry

Kanthari Mulaku CurryKanthari Mulaku Curry Kanthari Mulaku CurryKanthari Mulaku Curry
  • Yield : 1 Bowl
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Kanthari mulaku curry – കാന്താരിമുളക് – Bird’s eye chili curry

I got Kanthari Mulaku (കാന്താരി മുളക്  Bird’s eye Chilli) curry recipe from my aunty in north Malabar – Kerala – India. In Thai cuisine, these chilies are highly valued for their fruity taste and extreme spiciness. They are extensively used in many dishes Thai dishes-such as in Thai curries and in Thai salads.
In medicine, the bird’s eye chili was traditionally used to ease arthritis and rheumatism, and also as a cure for dyspepsiaflatulence, and toothache. Bird’s eye chilli (kanthari mulaku in malayalam) speeds up the metabolism. Bird’s eye chilli helps to lose weight. It is also found to be effective for lowering blood pressure. As we eat these chillies metabolism increases and more calories would be burned in the body. Temperature increase is directly proportional to weight loss. You might have noticed this in summer. As metabolism increases and you sweat more, you would lose weight. Kanthari mulaku also helps in digestion. As digestion improves, waste elimination from body becomes possible. Fast metabolism, proper digestion and waste expelling decrease the chance of fat accumulation. This ultimately helps you to lose weight. It is high in Capsaicin. It is very effective in controlling cholesterol levels. When you eat chilies your body temperature rises. To bring back body to normal temperature it would burn more calories, which will make you lose weight and waste elimination speeds up. Kanthari Mulaku Curry കാന്താരിമുളക് / Bird’s Eye Chilli Curry have Spicy and Exotic Taste. So do try this Quick, Easy, Spicy Hot Recipe! The curry goes well with steamed rice, especially Kerala Par-boiled rice.


  • 20 Bird's eye chilli
  • 3 tbsp Tamarind pulp
  • 1/2 tbsp Turmeric powder
  • 1 cup Water
  • Salt to taste
  • To make the gravy paste:
  • 1/2 cup Grated Coconut
  • 10 Shallots
  • 2 pinch Cumin seeds
  • For seasoning:
  • 2 pinch Fenugreek seeds
  • 4 pinch Mustard seeds
  • 4 tbsp Coconut oil
  • 2 Red dry Chilli
  • 3 Shallots finely chopped


Step 1

In a clay pot cook the birds eye chilli mixed with tamarind pulp, turmeric powder, salt and 1 cup water.

Step 2

Mean while, make fine coconut paste with shallots and cumin seeds.

Step 3

Once the chilli become soft, add the coconut paste. Check salt and add according to taste. Let the curry boil for 5 minutes and switch of the flame.

Step 4

Then season the curry by frying seasoning items one by one in coconut oil. Season the curry and serve hot with boiled rice. Enjoy...

Cooking is a passion to me,..

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Comment (1)

  1. posted by Angora Ann on January 4, 2013

    Yes Ryhana u.r right. The Chilli is well used in all our Thai Dishes. But this is a new dish to me. Thx for the sharing. I will cook for today’s meals at home & let you know the familly response. Good work.


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