This little chilly holds a special place in the culinary treats of Coorg. This is a cultivar of Capsicum frutescens which is commonly found in Coorg and Kerala. It is commonly known as Parangi Malu in Coorg and Kanthari Mulaku in Kerala or Birds-eye-chilly in English.

"While chilli aficionados tend to rate the kanthari more for its heat than any complexity of flavour, it does bring a distinct quality to foods prepared using it, particularly when they’re used fresh. In Coorg, a hot favourite, quite literally, is barbecued pork, roasted with perhaps just a little salt and turmeric, then dressed with crushed parangi malu and a squeeze of lime. The mere mention of this is enough to get those taste buds tingling!" (http://www.acookeryyearincoorg.com/?p=1197)

Visit avid Coorg food blogger Shalini's blog to check out more about this little wonder!