Kanthari Mulaku Uppilittathu is a traditional Kerala pickle made from intensely spicy Bird’s Eye chilies (Kanthari mulaku) brined in a mixture of salt, vinegar, and water. This tangy, fiery condiment is a staple in Kerala cuisine, served with dishes like kanji, rice, and chapati to add a bold flavor to meals.
Key Characteristics
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Main Ingredient:Kanthari chilies, also known as Bird’s Eye chilies, are used for their intense heat and distinct flavor.
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Preparation:The chilies are washed, dried, and then preserved in a brine of salt, vinegar, and boiled and cooled water.
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Fermentation:The mixture is left to ferment for several days to weeks, developing its characteristic tangy and spicy taste.
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Serving:It’s commonly served as a side condiment to enhance the flavor of meals.
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Origin:Kanthari mulaku is native to Kerala, India, where this pickle is a popular traditional dish.
