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.

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 Mulaku curry | Pachai Milagai Kuzhambu pictorial description:

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