Arikadukka
Fresh mussels on the half-shell stuffed with a spiced paste of rice flour, coconut, shallots, and chilli, then deep-fried until the shell chars and the stuffing puffs golden. A beloved coastal street snack in Kozhikode, unique to Malabar's seaside food culture.
Cuisines
Kerala
Kerala Christian
Malabar
Best for
Snacks
Lunch
Recipe
Prep: 30 min
Cook: 30 min
Total: 60 min
2-3 servings
Ingredients
| 10 | fresh mussels |
| 1 cup | rice flour |
| 1 cup | water |
| 1 cup | grated coconut |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | salt |
| 2 tablespoons | coconut oil |
| 1 small | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 tablespoons | coriander leaves, chopped |
Instructions
- 1 Clean the mussels thoroughly and set aside.
- 2 In a bowl, mix rice flour and water to form a smooth batter. Set aside.
- 3 In a pan, heat coconut oil and sauté onions, garlic, and ginger until golden brown.
- 4 Add grated coconut, fennel seeds, cumin seeds, red chili powder, turmeric powder, and salt. Sauté for a few minutes.
- 5 Add coriander leaves and mix well. Remove from heat and let it cool.
- 6 Stuff the mussels with the coconut mixture.
- 7 Dip the stuffed mussels in the rice flour batter, ensuring they are well-coated.
- 8 Heat oil in a deep frying pan and fry the coated mussels until golden brown and crispy.
- 9 Drain excess oil on paper towels. Serve hot.
Tips
Ensure the mussels are fresh and properly cleaned for the best flavor.