Stuffed Mussels (Niracha Kallummakkai)
Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.
Ingredientsfor 6 servings
- 30 nos Kallummakkai Mussels
- ½ kg Parboiled rice
- ½ Of Coconut
- 2 tsp Fennel seeds (Perinjeerakam)
- 5 nos Small onions (Kunjulli)
- 5 nos Cardamom (Elakka)
- 1” piece Ginger
- 6 – Garlic pods
- 1 tbsp Chilly powder
- 1 tsp Turmeric powder
- ½ tsp Garam masala powder
- Salt, to taste
- Oil — for frying
Preparation
Step 1
Grind the rice smooth without adding water.
Step 2
Grind together grated coconut, fennel seeds, small onions, powdered cardamoms and salt into a smooth paste.
Step 3
Mix the above two to form a nice dough.
Step 4
Clean the mussels well and remove all the threads or strings from inside.
Step 5
Make small balls off the dough and place them one by one inside the mussels.
Step 6
Steam them, till done.
Step 7
Remove the unwanted stuff from it.
Step 8
Make a paste of ginger, garlic, chilly powder, turmeric powder and garam masala powder along with a little water.
Step 9
Coat the cleaned mussels with the above paste and fry in hot oil them in oil.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Main Course
Lololikka Achar Recipe | Loobikka Achar
Lololikka Achar is a pickle prepared with the red cranberry. Pickles are an important delicacy present in almost all ...
Main Course
Lady's Finger-Bhindi In Coconut Curry
Lady`s finger/bhindi/vendakkai pieces are fried and cooked in coconut milk and other ingredients.
Main Course
Lady`s Finger Curry
Cooked low and slow until the masala melds into the gravy, this okra curry carries the unmistakable warmth of Kerala ...
Main Course
Layered Tea- Dancing Tea
Layer tea is a drink which plays with the density of each ingredient to create the obvious layers in the glass of tea.