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We hope you got benefit from reading it, now let’s go back to arikadukka - stuffed mussels… a malabar special snack.. recipe. You can cook arikadukka - stuffed mussels… a malabar special snack.. using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Arikadukka - Stuffed Mussels… A Malabar Special Snack..:
- Use 1 Kilogram Mussels Fresh with shells
- Provide 1 1/2 Cups Parboiled rice
- You need 1 Cup rice Cooked
- You need 1 1/2 Cups coconut Grated
- You need 12 Shallots roughly
- Take 1 Teaspoon Ginger
- Take 5 Chilly Green
- Use 2 Sprigs Curry Leaves
- Prepare 1 1/2 Tablespoons Fennel seeds
- Get 1 Teaspoon Cumin
- Use Water as needed while grinding
- Prepare 1 Teaspoon Turmeric powder
- Get 3 Tablespoons Red Chilli powder
- You need 1 Tablespoon Kashmiri Chilli powder
- Take 1/4 Teaspoon Fennel powder
- Get 1 Teaspoon Curry Leaves finely chopped
- Use to taste Salt ( – If needed or adjust as we have al
- Use 2 Tablespoons Water
- Prepare Oil - for deep frying
Steps to make Arikadukka - Stuffed Mussels… A Malabar Special Snack..:
- Wash and soak the rice for about 6 – 8 hours. Drain the rice and coarsely grind it by adding little water and salt, until you get thick dough. Transfer it to a bowl.
- Roughly chop ginger, shallots and green chili and coarsely grind these with grated coconut, fennel seeds, cumin, and curry leaves.
- Clean the mussel shells by scrubbing all the dirt under running tap water.
- Using a knife, slowly slide in the knife through the slit and open them slowly by not breaking the shells apart. Once it’s open, pull out the hairy substance from the flesh. Wash them clean under tap water, rubbing it gently.
- Add this to the grind rice mixture and mix well. Now take a small ball out of the dough and stuff it into the shells. Take off any excess dough and shape them neatly. Fill all the shells in the same way.
- Steams cook them for about 25 – 30 minutes, in 2 -3 batches and let It cool. (When hot the dough will be sticky).
- Prepare a thin marinade with items listed out in ‘For Marinating’. Once cooled, remove the dough from the shell and dip in the marination and deep fry in oil on a medium flame.
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