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Kanthari Mulaku curry | Pachai Milagai Kuzhambu

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Kanthari Mulaku curry | Pachai Milagai Kuzhambu  with step by step instructions and video recipe. Healthy recipe with birds eye chilli which is sometimes called as cheeni milagu / kanthari milagu in malayalam.Kanthari Mulaku curry

Known for its numerous health benefits, birds eye chilli is one important vegetable to be taken to control cholesterol. this chilli is more often used to make pickles. But When talking about cholesterol, this chilli is never going to help in form of oil rich pickles. So simple curries like this will be beneficial.

“It is known for weight reducing qualities.  They can play a key role in increasing the metabolism of the body. As a result of this, your body temperature would increase. In order to bring back the body to original temperature body would burn more calories, thereby speeding up the metabolism rate. Increased metabolism is beneficial and would increase the usage of the unused fats stored in various parts of the body. As you would have noticed, an increase in metabolism results in more sweating and hence results in weight loss. Fast metabolism, proper digestion and waste expulsion, can decrease the chance of fat accumulation in the body.”

Source

I have seen people eating it raw and it is very spicy. I don’t advise eating it raw. Its hot and that is the reason I have included coconut in this curry. Moreover it is said to increase the temperature of the body rapidly for which shallots and cumin seeds are added to the curry.

Check out our youtube channel for simple kerala curry recipes. few of the curries for rice like Koorka varutharachathu, Pavakka theeyal, Cheera mulakushyam, Mathanga eriserry, chakkakuru muringakka curry, and many more simple curry recipes for rice.

Kanthari Mulaku curry | Pachai Milagai Kuzhambu video recipe:

Kanthari Milagu curry | Pachai Milagai Kuzhambu recipe:

kanthari milagu curry

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

to grind raw

  • 1/4 cup grated coconut
  • 1/2 tsp cumin seeds

For curry

  • 1/8 cup tamarind
  • 2 tbsp coconut oil
  • 1/4 tsp mustard seeds
  • 1/8 tsp fenugreek seeds
  • 3/4 cup shallots
  • 1/4 cup garlic
  • 1/4 tsp turmeric powder
  • 10-15 nos birds eye chilli / kanthari mulagu
  • salt to taste
  • 1 spring curry leaves

For seasoning

  • 1 tbsp coconut oil
  • 1/4 tsp cumin seeds
  • 1/8 tsp chilli powder

Instructions

  • To grind raw: take coconut and cumin seeds in a mixer with very little water. Grind it to a very fine smooth paste and keep it ready
  • Soak tamarind in water for at least 15 minutes before making the curry
  • Heat coconut oil in earthen pot. Crackle mustard seeds and fenugreek seeds
  • add shallots, garlic and fry for a minute in high flame
  • Add turmeric powder and chillies. Fry again for a minute more.
  • Now add tamarind water ,salt to taste and mix well.
  • let it boil until the chillies are done.
  • Lower the flame and add the ground coconut cumin paste to the curry. Let it come to a rolling boil. 
  • Switch off and prepare the seasoning.
  • Heat coconut oil in separate pan, add cumin seeds and let it crackle. switch off and add chilli powder and mix quickly.
  • add this seasoning to the curry and Mix well and serve hot with rice. 

Kanthari Mulaku curry | Pachai Milagai Kuzhambu pictorial description:

  1. To grind raw: take coconut and cumin seeds in a mixer with very little waterKanthari Milagu curry
  2. Grind it to a very fine smooth pasteKanthari Milagu curry
  3. Soak tamarind in water for at least 15 minutes before making the curryKanthari Milagu curry
  4. Heat coconut oil in earthen pot. You can use any other pan instead. Crackle mustard seeds and fenugreek seedsKanthari Milagu curry
  5. add shallots and garlic to the crackled spicesKanthari Milagu curry
  6. fry for a minute in high flameKanthari Milagu curry
  7. Add turmeric powder and chillies. IF you like more spicy curry add more chillies. Kanthari Milagu curry
  8. Fry again for a minute more.Kanthari Milagu curry
  9. Now add tamarind water that we have soaked. Discard the pulp. add the extract alone.Kanthari Milagu curry
  10. Add salt to taste. i have used sea salt in the curry.Kanthari Milagu curry
  11. mix well.Kanthari Milagu curry
  12. let it boil until the chillies are done. Lower the flame and add the ground coconut cumin paste to the curry.Kanthari Milagu curry
  13. Mix well
    Kanthari Milagu curry
  14. Add curry leaves Let it come to a rolling boil. Takes  approximately 5 minutes.
  15. and Let it come to a rolling boil. Takes  approximately 5 minutes.and Let it come to a rolling boil. Takes  approximately 5 minutes.
  16. Switch off and prepare the seasoning.
  17. Heat coconut oil in separate pan, add cumin seeds and let it crackle. switch off and add chilli powder and mix quickly.and Let it come to a rolling boil. Takes  approximately 5 minutes.
  18. add this seasoning to the curryand Let it come to a rolling boil. Takes  approximately 5 minutes.
  19. Mix well and serve hot with rice.and Let it come to a rolling boil. Takes  approximately 5 minutes.

 

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One Comment

  1. A very useful article to read. Thanks a lot for sharing this. Fine work. Keep it up.

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