Kanthari recipes

Chenda Kappa with Kanthari Chammanthi

Chenda Kappa with Kanthari Chammanthi

Kanthari Ulli Chammanthi is an easy dip prepared using a special variety of spicy chilli found predominantly in Kerala called Kanthari (or) Bird's eye chilli
Green chillies preserved in Vinegar

Green chillies preserved in Vinegar

I usually preserve Kanthari Mulak / Thai birds eye chilly in Vinegar. They can later be used in salads, as topping on pizza or to make a quick chutney
Pacha Manga Chammanthi, Raw Mango Chutney

Pacha Manga Chammanthi, Raw Mango Chutney

Kanthari Mulaku (piri piri chilly) or Green chilies. 1 cup Kanthari Mulaku. Pacha Manga Chammanthi. is Kerala's own traditional Raw Mango Chutney, made with raw mango, coconut, shallots, and green chilies
BEAN LEAF STIR FRY

BEAN LEAF STIR FRY

Green chilies or kanthari mulaku. BEAN LEAF STIR FRY. I love kitchen gardening though in a small way. In my balcony, I have a small kitchen garden with okra, tomato and bean creepers
Bilimbi juice / Irumban puli juice

Bilimbi juice / Irumban puli juice

kanthari mulak 8. Share this on WhatsApp. Bilimbi juice / Irumban puli juice. Bilimbi juice is a healthy and very easy to make
Uppumanga / Salted Tender Mangoes in Brine

Uppumanga / Salted Tender Mangoes in Brine

I think Uppumanga (Raw mangoes in brine) with kanji along with a kanthari mulaku (bird’s eye chilly) is the Malayali’s favorite comfort food