Bird’s-Eye Chile (kandari mulaku) is small in size but high in being spicy hot. It is among the top ten hottest chiles in the world. It is called bird’s-eye chile because birds love to pick the red chile and the birds spread it. Bird’s-eye chile or Thai chile is commonly found in South East Asia. In Kerala India, it is called “kandari mulaku.” It is also high in it its unique flavor and nutrients. It helps to control cholesterol and reduce weight. Some ayurvedic doctors use this in local herbal medicines. Since it is very spicy, you should only consume this in small amounts.
Bird’s-Eye chiles come in green, white, and other colors too. The green chiles are the hottest compared to the other ones. Although it is one of the pungent chiles in the world, it stands out with the unique flavor that it brings to the table. Unlike any other chile sauce, small green chile sauce has made its mark in the Kerala cousin. The combination of bird’s-eye chile sauce or “kandari muladku chammanthi” is a particular delicacy in Kerala cousin. This recipe is not for everyone, it is only for the ones who like spicy food. Try this only if you like really spicy food, and be sure to wash your hands after touching bird’s-eye chile.
Total: 5 min Prep: 5 min
Cook: 0 min
Yield: 5-7 servings
Ingredients
5 bird’s-eye chiles (Kandari)
8 Shallots
1/2 teaspoon Salt
1 tablespoon coconut oil
1 teaspoon vinegar
Cooking Directions
1. Put the chile, salt, and shallots little by little into the stone and crush it. If you don’t have a stone, use a food processor to crush it.
2. Scoop it out into a small bowl.
3. Add coconut oil and vinegar and mix well.
3. Add coconut oil and vinegar and mix well.
4. Bird’s-Eye chile (kandari mulaku) source is ready to be served.
