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Mapilla cuisine is such a diverse Indian regional food group that there is multiple delicious variations you might find for each of the recipes, no matter where you go. This ari kadukka or stuffed mussels’ recipe is a native recipe to the community and is also known as kallumakaya nirachathu in places like Kannur. What this essentially involves is steaming shucked mussels with a seasoned rice dough and steaming them before marinating them in a handful of spices and frying them until the exterior is crisp.
Traditionally, the stuffing for the mussels is prepared using parboiled rice, which is then combined with grated coconut and shallots – two of the commonly used ingredients for cooking around Kerala. Due to the amount of time it takes to create this dish, many bakeries around Kerala have now begun selling their own versions of this seafood delicacy. However, with a bag of fresh mussels and someone to help out in the kitchen, you’re sure to fall in love with this unique but delicious regional recipe.
Image Credits: Malabar Ruchi
Recipe:
Ingredients
- 500 grams fresh mussels
- 1.5 cups puttu podi
- ½ cup baby shallots
- 1 cup grated coconut
- 2.5 cups boiling water
- 1 pinch salt
- 2 teaspoons red chilli powder
- 1 teaspoon turmeric powder
- 2 tablespoons water
- Coconut oil, for shallow frying
Method
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- Using a pointy knife, separate the top shell from the mussel, creating an opening wide enough for a spoon to fit inside.
- Grind together the coconut and shallots to a paste and add it to the rice powder and mix well. Add the salt and more water to form a smooth dough which you can then spoon into each mussel.
- Steam the mussels in an idli maker or steamer for 20-25 minutes before deshelling each mussel and setting them aside.
- Make a paste using the spice powders and water and dip each mussel into the marinade. Fry the stemed mussels in small batches with a bit of oil, just enough to get all the sides browned and crispy.
- Serve hot as it is after resting on paper towels for a few minutes.
