Arikkadukka | Stuffed Mussels

Malabar Arikkadukka | Stuffed Mussels | (അരിക്കടുക്ക )

Arikkadukka or Stuffed Mussels is a famous and much loved snack among Malabar specialties. It is rich in flavor and aroma and has a unique distinctive taste. Fresh mussels must be used for best results.

Ingredients :

Mussels- 20 Ponni  rice grains - 1cup Coconut , grated – one half Shallots, chopped - 2 Fennel seeds, powdered – ½ tsp Cumin seeds (nalla jeeragam), powdered  – ½ tsp Cinnamon, powdered – one pinch each Cloves, powdered – one pinch Cardamom, powdered - one pinch Salt- to taste Refined wheat flour (maida) – 1 tbsp Chilli powder – 1 tbsp Salt – to taste Oil – to fry Instructions : Clean the outer shell of the mussels well and split it open partially with a knife. It should not split open too wide. Wash away the dirt and clean it well. Soak the Ponni rice grains in hot water for three to four hours. Wash the rice grains well and drain it. Mix the grated coconut, shallots, powdered fennel seeds, powdered cumin seeds, powdered cinnamon, powdered cloves, powdered cardamom and salt. Grind it all well into a thick paste and keep aside. Next, take this mixture, little by little and fill it neatly inside the mussels. When all the mussels have been filled, place them on the rack of a steamer and steam it well till cooked. When the shell of the mussels turns red, it means the mussels have been cooked. Remove the vessel from the flame and when it cools, remove the shell of the mussels. Mix together the refined wheat flour (maida), chili powder and salt and make a thick batter.  Dip the cooked mussels into this batter and deep fry in hot oil.  Drain the oil and serve hot.   TRY THIS RECIPE AND SHARE YOUR COMMENTS..

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KALLUMMEKKAYA VARUTHATHU | KERALA MUSSELS FRY

KALLUMMEKKAYA VARUTHATHU | KERALA MUSSELS FRY

Spicy Kerala style Mussels /Kallummekkaya fry.

TIME:

Prep Time: 20 minutes

Cook time: 20 minutes

INGREDIENTS:

1. Kallumekkaya /Mussels ( Shells removed and cleaned)- 500 gms
2. Garlic,paste-1.5 tsp
3. Ginger,paste-1.5 tsp
4. Kashmiri chili powder-3 to 4 tsp( or to taste)
5. Turmeric powder-1/2 tsp
6. Black pepper powder-1 tsp( or to taste)
7. Fennel powder-3/4 to 1 tsp
8. Vinegar-1 tsp
9. Curry leaves- 3 to 4 sprigs
10. Salt-to taste
11. Oil-as required

INSTRUCTIONS:

In a bowl,combine together garlic,ginger,kashmiri chili powder,turmeric powder,black pepper powder ,fennel powder,vinegar and salt .Marinate the mussels /kallummekkaya with this masala  for about 15-20  minutes. 

Heat oil in a pan,add curry leaves and the marinated mussels.Mix well cover and cook  for about 15 minutes ,stirring once or twice in between.Uncover and cook until it turns brown and crisp on all the sides.

Serve with rice.

NOTES:

• Adjust the quantity of chili powder and pepper powder according to your taste.
• As we wanted it to be a bit spicy ,I used about 5 tsp kashmiri chili powder and 1.5 tsp pepper powder.

Try this Recipe and leave comments................

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