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Main Course

Kantharimulaku Chammanthi For Kappa

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 3 servings

10 nos Shallots
5 nos Thai pepper Kantharimulaku
Salt, to taste
1 tsp Coconut oil

Preparation

Step 1
Crush shallots and kantharimulaku together.
Step 2
Add salt and pour oil into it.
Step 3
Kantharimulaku Chammanthi with kappa.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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