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kanthari milagu curry

birds eye curry
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Kerala cuisine
Servings: 4 servings
Author: Jinoo Jayakrishnan
Pin Recipe

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.