Arikadukka/Stuffed Mussels


Arikadukka or Kallummakaya Nerachathu  or Stuffed Mussel is one of the famous snacks in Kannur,especially in Thalassery.I tasted this first from one of my friends during our hostel days and it was so yummy. I made this 6months back when we were in Netherlands.There we used to get lots of fresh mussels.You can make this only with fresh mussels, as this one needs the fresh shells to make.

Here goes the recipe...

Ingredients:

Mussels -15-20

For Stuffing

Rice flour -2cups
Shallots -4
Grated Coconut - 1/4cup
cumin seeds -1tsp
salt


For the batter

Chilli powder -2tbsp
Turmeric powder- 1/2tsp
Rice Flour -1tbsp
Salt

Method

 Boil the mussels  with enough water,till the shells open.Drain it and clean the mussels.Keep it aside.

Grind together shallot,coconut, and cumin seeds.Add this paste and salt to rice flour .Mix well and make a smooth dough by adding enough hot water.Stuff the mussels with the dough and steam it for 15 minutes.Allow to cool.Remove the shell.

Mix together chilli powder,turmeric,riceflour  and little salt.Add 2-3tbsp of water to this and make a batter.
Heat oil in a pan.dip the steamed mussels in the batter and deep fry it.

Comments

Post a Comment

Popular posts from this blog

Kumbilappam/Vazhanayila Appam/Chakka Appam/Steamed Jackfruit Dumplings

Image
Kumbilappam made with Vazhanayila  Kumbilappam is another authentic dish from Kerala.The main ingredient of this recipe is Chakka pazham(Jackfruit). Jackfruit, jaggery ,rice flour and some fresh coconut are mixed together to prepare the dough. It is then wrapped in Vazhanayila (this aromatic leaf gives a special flavour to the appam) in Kumbil(Cone) shape. That's why the name kumbilappam! The flavour of jackfruit and aroma of the leaves together gives a great taste to this dish. Here goes my mom-in-law's recipe for kumbilappam. Ingredients:  Ripe Jackfruit Bulbs(chopped finely)  - 2cups Jaggery(scraped) - 1 cup(adjust according to your taste) Freshly grated coconut - 1cup Rice flour (roasted) - 2cups. Cardmom (powdered) - 1/2tsp(optional ) Vazhana Ela or Banana leaves - as required. Method: 1 Melt jaggery in 1/2 cup of water.Remove the impurities. 2 Make a smooth paste of jackfruit pieces without adding any water. 3.In a big bowl add jackfruit paste,jaggery syrup and coconut.M
Read more

Murukku

Image
Ingredients: Roasted Riceflour - 2cups Urad dal - 3tbsp Melted Butter - 4tsp Asafoetida  -1/4tsp Sesame seeds  - 1tbsp Cumin seeds -1tsp Fennel seeds - 1tsp Chilli powder - 1tsp(optional) Water as reqd Salt to taste Oil for frying Method: Dry roast urad dal and grind into a fine powder.Mix it with rice flour.Add melted butter and mix well.Add sesame seeds,fennel seeds  cumin seeds,asafoetida,salt and chilli powder.Add required amount of water and make a smooth dough.Dough should not be too stiff or too loose. Stuff the dough into 'murukku press' and press into a butter paper simultaneously coiling them into spirals.Heat enough oil in a pan.Gently take the murukku from the paper and drop in slowly into the hot oil.(be very careful while dropping them).Deep fry it and allow them to cool.Repeat the process till the rest of the dough is done.Cool completely and store it in an airtight container.Serve with tea.
Read more

Vegetable Oothappam

Image
  Ingredients: For Dosa Raw rice - 2cups Urad dal - 3/4 cup Cooked Rice - 3tbsp Fenugreek  - 1tsp Method: Soak the rice , urad dal  and fenugreek overnight(5-6 hrs).Grind them with cooked rice and little water.Dosa batter should be fairly thick.Cover it and keep it aside until the batter ferments. For vegetable oothappam Required vegetables (Grated carrot ,chopped tomato,onion and coriander leaves) Method: Heat dosa tava and drop a big spoon of water.Spread it around,make sure it is little thicker than dosa.Sprinkle generously with the chopped veggies and let it cook.This has to done as soon as the dosa batter is spread and when it is still liquid and not cooked.That helps the veggies to stick to the batter.Flip to cook the other side.Serve with chutney or sambar.
Read more