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Kadukka Nirachathu

Ingredients
Mussels (Kallumakaya) – 25 nos
Rice (puzhangalari) – ½ kilo
Grated coconut – 1 half
Fennel seeds – 1 table spoon
Shallots – 5
Cardamom – 5
Salt – as required
Chilly powder – 2 table spoon
Turmeric powder – 1 table spoon
Garam masala powder – ½ tea spoon
Ginger paste – 1 piece
Garlic – 8 cloves ( paste)
Oil – to fry

Method of preparation

Clean the Kallumakaya well by scrubbing. Slit open the mussels (kallumakaya) slowly without breaking apart . Once the shell is open , pull out the hairy substance from the flesh. Wash the opened mussels under slow running tap water, rubbing its flesh gently to clean any further dirt. Soak the rice in hot water for four hours. Grind this to thick paste without adding water. While grinding add grated coconut , fennel seeds, shallots, cardamom. Make balls out of this thick paste and stuff into the shells without cracking them. Fill all the shells in the same manner, Steam cook these stuffed mussels in an appachembu. They will be slightly sticky when hot , but gets firmer when its cools down. On getting cooled slowly break open the shell and take out the cooked stuffing . take care not to break or part the mussel from the filling. After that take chilly powder, turmeric powder, garam masla powder, ginger paste, garlic paste and mix it in little water. Dip the mussels into this solution and slid into the hot oil. Fry on all sides until it becomes golden colour.

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