Kanthari mulagu /birds eye chilli is used in traditional dishes of kerala cuisine. This chutney recepie I have posted is made by grinding all the ingredients in a flat mortar or stone typically known as ‘ ammikallu ‘in kerala.

Preparation time: 10 mins

Serves: 3 to 4

INGREDIENTS:

• Grated coconut: 1 cup
• Kanthari mulagu /birds eye chilli: 5 to 6
• Shallots/ pearl onions: 4 to 5
• Tamarind: a small piece
• Chilli powder: 1 tsp
• Salt: for taste

PREPARATION:

• Grind together all the ingredients in ammikallu into a coarse chutney.
• If you dont have ammikallu , you can grind it in mixer .
• Serve with rice kanji or steamed rice.