Kallummakkaya Nirachathu
Stuffed mussels, a popular snack from the Malabar coast, featuring fresh mussels filled with a spicy mixture of rice and coconut, then steamed and fried to perfection.
Cuisines
Malabar
Best for
Snacks
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
|
10 | Mussel , fresh |
|
1 cup | Coconut , grated |
|
1 tablespoon | Coriander powder |
|
1 teaspoon | Red chili powder |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Fennel Seed |
|
1 | Onion , finely chopped |
|
2 | Chili , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 tablespoons | Coconut oil |
|
1 teaspoon | Mustard Seed |
|
10 | Curry Leaf |
Instructions
- 1 Clean the mussels thoroughly and remove the shells, keeping them intact on one side.
- 2 In a pan, dry roast the grated coconut, coriander powder, red chili powder, turmeric powder, and fennel seeds until the coconut turns golden brown.
- 3 Allow the roasted mixture to cool, then grind it into a coarse paste.
- 4 Stuff the cleaned mussels with the coconut paste and set aside.
- 5 Heat coconut oil in a pan and add mustard seeds. Once they splutter, add curry leaves, chopped onions, green chilies, and ginger garlic paste.
- 6 Sauté until the onions turn golden brown.
- 7 Gently place the stuffed mussels in the pan and cover with a lid.
- 8 Cook on low heat for about 15-20 minutes, turning occasionally, until the mussels are cooked through and the flavors meld.
- 9 Serve hot as an appetizer or with rice.
Tips
Ensure the mussels are fresh and properly cleaned for the best taste.