Kallumakkaya Ularthiyathu
Fresh or smoked mussels (kallumakkaya) stir-fried with shallots, coconut slivers, ginger, green chillies, and aromatic spices until dry and intensely flavoured. A speciality of the Malabar and Travancore coasts, beloved in Christian and Muslim fishing communities.
Cuisines
Travancore
Kerala
Kerala Christian
Malabar
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 500 grams | fresh mussels |
| 2 tablespoons | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 cup | sliced shallots |
| 1 tablespoon | ginger-garlic paste |
| 2 | green chilies, slit |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | black pepper powder |
| 1 teaspoon | fennel powder |
| 1 teaspoon | garam masala |
| 1 sprig | curry leaves |
| to taste | salt |
Instructions
- 1 Clean the mussels thoroughly, removing any dirt and grit.
- 2 Heat coconut oil in a pan and add mustard seeds. Allow them to splutter.
- 3 Add sliced shallots and sauté until they turn golden brown.
- 4 Stir in the ginger-garlic paste and green chilies, and sauté for a minute until the raw smell disappears.
- 5 Add turmeric powder, red chili powder, black pepper powder, fennel powder, and garam masala. Mix well and sauté for another minute.
- 6 Add the cleaned mussels to the pan and mix well with the spices.
- 7 Cover and cook on low heat for about 10-12 minutes until the mussels are cooked through and have absorbed the flavors.
- 8 Add curry leaves and adjust salt to taste. Mix everything well.
- 9 Cook uncovered for another 2-3 minutes to let any excess moisture evaporate, ensuring the dish is dry and well-coated with spices.
- 10 Serve hot with rice or as a side dish.
Tips
Ensure the mussels are fresh and properly cleaned to enhance the flavor of the dish.