Kallumakkaya Pickle | Mussel Pickle

Ingredientsfor 4 servings

• 2 cup Mussels Boiled and — cleaned
• 2 tbsp Pickle powder
• 3/4 cup Sunflower oil
• 5 nos Green Chilly — chopped
• 2 Pods Garlic — chopped
• 2 tbsp Ginger — chopped
• Curry leaves, a few
• 1 small Piece Jaggery
• 1/2 cup Vinegar
• Salt, to taste

Preparation

1. Step 1

   Clean the mussels. If you buy it with shell, wash it well and add it to 2 cups of water and boil it for 10 minutes. The tight lipped shell will open up after that. Turn off the heat after this and when the water has cool-down, remove the mussels from the shell. You will see a black intestine in the center of the mussel meat. Take this out by pressing the bulged center of the mussel. But here i bought very little sized mussels and I didn't remove that portion.

2. Step 2

   Stir in pickle powder and required salt into cleaned mussels.

3. Step 3

   Marinate the mussels in the mixture and keep it for 10 minutes.

4. Step 4

   Warm the oil in a kadai and fry the mussels.

5. Step 5

   Transfer into a plate.

6. Step 6

   In the same oil, add the chopped ginger, garlic, green chilly and curry leaves.

7. Step 7

   Fry till the raw smell disappears.

8. Step 8

   Add the fried mussels into it and 1/4 cups of hot water and salt to taste.

9. Step 9

   Add a piece of jaggery and Stir everything together thoroughly. Let the pickle Let it cook for 2 minutes on medium-low heat.

10. Step 10

    Turn off the heat and add vinegar and Stir everything together thoroughly.

11. Step 11

    Let it cool and keep it in an airtight container. It can be stored up to 6 months in refrigerator.