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Main Course

Malabar Arikadukka - Kerala Style

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

15 nos Water mussels Kallummakkai
1 tbsp Chilly powder
1/2 tsp Aniseed Shombu
1/4 tsp Turmeric powder
Oil As reqd — for frying
Salt, to taste

Preparation

Step 1
Clean the mussels and drain.
Step 2
Slit half way down into each mussel and remove the black pith in the centre.
Step 3
In a separate vessel soak rice in hot water for 5 hours. Wash well and drain.
Step 4
Get the items to be ground in a mixer: drained rice, raw rice, aniseed, cumin seeds, grated coconut, onions and required salt. Grind to a fine paste.
Step 5
Stuff each mussel neatly with the ground paste and steam for 30 minutes.
Step 6
Grind the ingredients for preparing masala: chilly powder, aniseed, turmeric powder and little salt. Prepare a batter with little water.
Step 7
Dip each arikkadukka in the chilly batter and fry in sufficient oil until golden in color.
Step 8
Malabar arikkadukka is ready and serve hot.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Malabar Arikadukka - Kerala Style

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

15 nos Water mussels Kallummakkai
1 tbsp Chilly powder
1/2 tsp Aniseed Shombu
1/4 tsp Turmeric powder
Oil As reqd — for frying
Salt, to taste

Preparation

Step 1
Clean the mussels and drain.
Step 2
Slit half way down into each mussel and remove the black pith in the centre.
Step 3
In a separate vessel soak rice in hot water for 5 hours. Wash well and drain.
Step 4
Get the items to be ground in a mixer: drained rice, raw rice, aniseed, cumin seeds, grated coconut, onions and required salt. Grind to a fine paste.
Step 5
Stuff each mussel neatly with the ground paste and steam for 30 minutes.
Step 6
Grind the ingredients for preparing masala: chilly powder, aniseed, turmeric powder and little salt. Prepare a batter with little water.
Step 7
Dip each arikkadukka in the chilly batter and fry in sufficient oil until golden in color.
Step 8
Malabar arikkadukka is ready and serve hot.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.