Hi All
Welcome to Enchanting Flavors. This blog has been made to showcase the exotic and rustic flavors of India.
Lets start our journey with one of the famous dishes from the Malabar region of Kerala , the god's own country - Arikkadukka which is Stuffed Mussels.
Being from the south part of Kerala, I never heard about this amazing dish till I got a couple of friends from the Malabar side. When they used to talk about this dish, I used to wonder can Mussels be so tasty. The day I tasted it, I instantly fell in love with this dish.
Arikkadukka / Stuffed Mussels
Preparation Time : 1 hr
Ingredients (to make 15 arikkadukka )
15 medium size mussels with shell, cleaned
For making the dough
1 cup coarsely ground and roasted rice powder (I used ready made puttu podi)
1/2 cup grated coconut
10 pearl onions
6 green chillies (The green chillies I used were pretty hot. You can adjust the nos based on your taste level)
1 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1 tsp fennel seed
1 tsp cumin seed
1 1/2 - 2 cups boiling water
For Sautéing
1 medium sized Onion chopped
15 medium size mussels with shell, cleaned
For making the dough
1 cup coarsely ground and roasted rice powder (I used ready made puttu podi)
1/2 cup grated coconut
10 pearl onions
6 green chillies (The green chillies I used were pretty hot. You can adjust the nos based on your taste level)
1 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1 tsp fennel seed
1 tsp cumin seed
1 1/2 - 2 cups boiling water
For Sautéing
1 medium sized Onion chopped
For Dipping and Frying
1 tbsp Kashmiri chilli powder
1/4 tsp turmeric powder
1 clove garllic minced
Salt as required
2 or 3 curry leaves crushed to get a good smell
2 or 3 curry leaves crushed to get a good smell
3 or 4 tbsp water
Coconut oil enough to deep fry the 15 stuffed mussels (in 2 or 3 batches is also fine)
Preparations
1. Clean the outer and inner part of the mussels well with water . Slit each mussel half way down and remove the black pith in the center . Drain the water and keep them aside
2. Grind the grated coconut, pearl onions, green chillies, kashmiri chilli powder, turmeric powderm cumin seeds and fennel seeds into a smooth paste.
3. Saute the chopped onions till its brown in color and keep it aside.
4. In a large vessel, mix the rice powder and salt. To this add the ground coconut paste and the sauted onions. Slowly add boiling water to this and mix it well to get a smooth dough.
5. Stuff each mussel neatly with this dough and steam them for 20 to 25 min. Once it is done, take off the steamer and place to cool .
6. Now, slowly break open the shell and remove the cooked stuffing carefully from the shell . Do take care not to break it or part the mussel from the dough. If the mussel sticks to the shell, you can remove it with a knife and can be kept with the cooked stuffing.
7. Mix the kashmiri chilli powder, turmeric powder, minced garllic, salt and curry leaves in a little water and make a thin batter.
8. Heat oil in a kadai. Dip each dumpling in the chilli batter ,add to the oil and fry till crispy and golden brown in color.
9. Remove and drain the excess oil and serve hot with evening tea.
1. Clean the outer and inner part of the mussels well with water . Slit each mussel half way down and remove the black pith in the center . Drain the water and keep them aside
2. Grind the grated coconut, pearl onions, green chillies, kashmiri chilli powder, turmeric powderm cumin seeds and fennel seeds into a smooth paste.
3. Saute the chopped onions till its brown in color and keep it aside.
4. In a large vessel, mix the rice powder and salt. To this add the ground coconut paste and the sauted onions. Slowly add boiling water to this and mix it well to get a smooth dough.
5. Stuff each mussel neatly with this dough and steam them for 20 to 25 min. Once it is done, take off the steamer and place to cool .
6. Now, slowly break open the shell and remove the cooked stuffing carefully from the shell . Do take care not to break it or part the mussel from the dough. If the mussel sticks to the shell, you can remove it with a knife and can be kept with the cooked stuffing.
7. Mix the kashmiri chilli powder, turmeric powder, minced garllic, salt and curry leaves in a little water and make a thin batter.
8. Heat oil in a kadai. Dip each dumpling in the chilli batter ,add to the oil and fry till crispy and golden brown in color.
9. Remove and drain the excess oil and serve hot with evening tea.
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