Prepare time: 20 mins
Cook: 20 mins
Serves: 4 Persons
Ingredients
- 1/2 kilogram Mussels / Kallumakkaya / Kadukka(deshelled)
- 1/2 cup shallot (chopped)
- 1 tablespoon garlic (crushed)
- 1 tablespoon ginger (crushed)
- 1/2 teaspoon turmeric powder
- 1 1/2 tablespoons chilli powder
- 1/2 teaspoon pepper powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon vinegar
- 3 sprigs curry leaves
- Coconut oil / vegetable oil / sunflower oil
Directions For Making Kallumakkaya Ularthiyathu
- Clean mussels – Place your mussels in a colander or bowl in the sink and run them under cold water. Rinse and scrub as necessary.
- De-shell the mussel – These mussels had quite hard shells and were difficult to open up using hands.
- Place 2 to 3 inch of water in a saucepan with a steamer and bring to a boil. Add the mussels to the steamer and cover.
- Reduce heat to medium and let it cook for 3 to 4 minutes. Take it out of the steamer and de-shell.
- It’s easy to open up the shell once it’s steamed. Also, remove the dirt out of the mussel. Do it in batches.
- Heat oil in a pan and add finely sliced shallot and curry leaves. Saute until it becomes golden brown color.
- Crush ginger and garlic or make it into a paste. Add ginger-garlic and saute it well.
- Add turmeric powder, chili powder, coriander powder and garam masala. Saute it well. Add oil as required to fry the masalas.
- Add cleaned mussels, enough salt, vinegar and cover and cook. Don’t add water. Mussels have water in them, which seeps out while cooking. ** Vinegar is optional. I like slight sourness in the dish and hence added it.
- Ideally, it should get cooked by the time water gets dried up. Add sufficient oil around 2 tbsp oil. Fry it up to the consistency you wish to have.
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