A delicious blend of mussels, grated coconut, and other spices. A dish that is common in Northern Kerala ( Malabar ). It can be served as an appetizer or as a side dish with rice.
INGREDIENTS
- Mussels / kallumakkaya - 500 grams
- Turmeric powder - 1/2 tsp
- Water - 1/4 cup
- Grated coconut - 1/2cup
- Red chilli powder - 1 tsp
- Pepper powder - 1tsp
- Green chilli - 1 chopped
- Curry leaves
- Oil - 1 tbsp
- Onion - 1 large chopped
- Ginger garlic paste - 1 tsp
METHOD
TO MARINATE:
- Marinate the mussels with red chilli powder, turmeric powder & salt and keep aside for 10mins
TO CLEAN MUSSELS
- Boil the mussels in half a cup of water
- Cook for 5 - 10 minutes and switch off the flame.
- Clean and remove dirt from mussels
- Keep it aside.
KALLUMAKAYA THORAN
- Heat oil in a pan, add 1/4 tsp jeera/cumin seeds
- Now add in curry leaves and saute for a min
- To that add 1 dry red chilli and saute
- Add in chopped onions saute it for a minute.
- Add in 1/4 tsp turmeric powder & little salt and mix well
- Now add ginger-garlic paste & green chilli saute again for another 1 to 2 mins or till raw smell goes
- Add mussels and 1 tsp pepper powder mix well
- Add in 1/4 cup water cover and cook for 5 to 8 mins
- Finally, add in grated coconut and mix well and turn off the stove
Serve hot!