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Main Course

Mussels Pickle

Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.

Ingredientsfor 8 servings

1/2 kg Mussels Kallummakkai
5 tsp Pickle powder preferably Eastern pickle powder
200 g Gingelly oil
4 tsp Vinegar
4 tbsp Pepper — crushed
10 nos Garlic pods
3 - Salt
4 tbsp Lime juice
2 tsp Chilly powder

Preparation

Step 1
Clean mussels properly.
Step 2
There is a portion which looks dark that needs to be removed.
Step 3
Soak the cleaned mussels in water mixed with turmeric powder and salt.
Step 4
Clean it 2-3 times. This is very much essential. :- A medium size mussel will come to 2 - 3 inches, you can cut to around 1 inch sizes.
Step 5
Mix the mussels with salt, chilly powder and keep it for 1 - 2 hours.
Step 6
Cook the mussels with 1/4 cup of water for around 5 minutes with salt.
Step 7
Sieve it and make the pieces dry (basically unsoak it).
Step 8
Heat 5 - 6 tbsp of gingelly oil in a non stick frying pan.
Step 9
Add garlic pieces and the cooked mussels, along with the crushed pepper. give it a good stir.
Step 10
Fry for about 15 minutes.
Step 11
Do not fry in hot oil it.
Step 12
Lower the flame and add the pickle powder and stir for 4 - 5 minutes, till it becomes dark red in colour.
Step 13
Once this is ready, transfer it into a steel vessel.
Step 14
Boil 100-150 gm of gingelly oil in the same frying pan and pour it over the mussels mixed with pickle powder and give it a good stir.
Step 15
This forms the gravy for the pickle.
Step 16
Add vinegar and salt, if required.
Step 17
In a couple of days time, the pickle will be consistent and can be served.

Tip

Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.

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Main Course

Mussels Pickle

Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.

Ingredientsfor 8 servings

1/2 kg Mussels Kallummakkai
5 tsp Pickle powder preferably Eastern pickle powder
200 g Gingelly oil
4 tsp Vinegar
4 tbsp Pepper — crushed
10 nos Garlic pods
3 - Salt
4 tbsp Lime juice
2 tsp Chilly powder

Preparation

Step 1
Clean mussels properly.
Step 2
There is a portion which looks dark that needs to be removed.
Step 3
Soak the cleaned mussels in water mixed with turmeric powder and salt.
Step 4
Clean it 2-3 times. This is very much essential. :- A medium size mussel will come to 2 - 3 inches, you can cut to around 1 inch sizes.
Step 5
Mix the mussels with salt, chilly powder and keep it for 1 - 2 hours.
Step 6
Cook the mussels with 1/4 cup of water for around 5 minutes with salt.
Step 7
Sieve it and make the pieces dry (basically unsoak it).
Step 8
Heat 5 - 6 tbsp of gingelly oil in a non stick frying pan.
Step 9
Add garlic pieces and the cooked mussels, along with the crushed pepper. give it a good stir.
Step 10
Fry for about 15 minutes.
Step 11
Do not fry in hot oil it.
Step 12
Lower the flame and add the pickle powder and stir for 4 - 5 minutes, till it becomes dark red in colour.
Step 13
Once this is ready, transfer it into a steel vessel.
Step 14
Boil 100-150 gm of gingelly oil in the same frying pan and pour it over the mussels mixed with pickle powder and give it a good stir.
Step 15
This forms the gravy for the pickle.
Step 16
Add vinegar and salt, if required.
Step 17
In a couple of days time, the pickle will be consistent and can be served.