Mulaku Kodattam, often referred to as “Curd Chilli” or “Sun-dried Curd Chilli” in English, is a quintessential traditional preparation from Kerala, and indeed, across South India. It involves a meticulous process where fresh green chilies (often the less fiery varieties like finger hot chilies) are slit, marinated in a seasoned mixture of sour curd (yogurt) and salt, and then painstakingly sun-dried over several days until completely crisp and dark. This unique curing process transforms the fresh chilli’s heat, infusing it with a distinctive tangy, salty, and savory flavor, making it a beloved crunchy condiment or side dish that adds a delightful punch to any meal.

Health Benefits: Mulaku Kodattam retains some of the inherent benefits of green chilies. It contains Capsaicin, the compound responsible for the chilli’s heat, which can boost metabolism and aid digestion. The presence of green chilies provides Vitamin C and antioxidants, helping to boost immunity and combat oxidative stress. The fermentation process from the curd introduces some probiotic benefits, which can contribute to gut health. While high in sodium from the salt, when consumed in moderation as a condiment, it can enhance appetite and aid overall digestion.

Nutritional Facts (Approximate, as it’s a condiment and varies greatly by preparation):

Calories: Low (primarily from the chili itself and negligible from curd/salt once dried).
Carbohydrates: Minimal.
Protein: Minimal.
Fats: Negligible.
Sodium: High (due to salt used in preservation).
Vitamins: Contains residual Vitamin C from green chilies (some lost during drying), and trace amounts of Vitamin A and B vitamins.
Capsaicin: Present, contributing to metabolism and pain relief.
Antioxidants: From the chili.

Uses: Mulaku Kodattam is predominantly used as a versatile condiment and side dish:

Side Dish: Most commonly deep-fried until crisp and served alongside hot steaming rice, especially with curd rice or kanji (rice porridge).
Accompaniment: A popular accompaniment for Idli, Dosa, and other breakfast items.
Flavor Enhancer: Can be crushed and sprinkled over dishes like mac and cheese, pappadam, or even popcorn for a unique savory kick.
Pickle Ingredient: Sometimes used in certain pickle varieties.

Recipes with Mulaku Kodattam:

The primary “recipe” for Mulaku Kodattam is its preparation, as described above (marinating in curd and sun-drying). Once prepared, the most common way to enjoy it is simply by deep-frying a few pieces in hot oil until they turn dark brown and crispy.

Here’s how to serve them in a meal:

Mulaku Kodattam with Curd Rice:
1. Prepare simple curd rice: Mix cooked plain rice with plain yogurt, a little salt, and optionally a tempering of mustard seeds, curry leaves, and ginger.
2. Deep-fry 3-4 pieces of Mulaku Kodattam until dark and crispy.
3. Serve the crispy Mulaku Kodattam alongside or crumbled over the curd rice.
Mulaku Kodattam with Kanji (Rice Porridge):
1. Prepare a simple rice porridge.
2. Deep-fry Mulaku Kodattam as above.
3. Serve the hot porridge with fried Mulaku Kodattam on the side.

Importance in Indian Cuisine (especially Kerala): Mulaku Kodattam holds significant cultural and culinary importance in Kerala and South India. It’s a testament to traditional food preservation techniques, allowing the enjoyment of chilies year-round. It provides a unique textural contrast (crispy) and a complex flavor profile (salty, tangy, spicy) that complements the often milder flavors of staple dishes like rice and curds. It’s an integral part of comfort food and traditional South Indian thalis, adding a satisfying crunch and a burst of flavor that awakens the palate.

7 Key Highlights of Mulaku Kodattam:

Traditional Kerala Preservation: An age-old method of preserving green chilies using curd and sun-drying.
Unique Flavor Profile: Offers a distinctive tangy, salty, and savory taste with underlying heat.
Crunchy Texture: Becomes delightfully crisp when deep-fried, providing textural contrast.
Digestive Aid: Believed to aid digestion and boost metabolism due to capsaicin.
Rich in Antioxidants: Contains beneficial antioxidants from the green chilies.
Versatile Condiment: Primarily served as a crispy side dish with rice, curd rice, and other staples.
Cultural Comfort Food: A cherished part of everyday meals and traditional South Indian thalis.