Arikadukka, it is a very popular snack in the Malabar region. Its mussels( kalumakaya) stuffed with a mixture of rice dough, shallots and spices and then steamed and fried with the shell.
- Mussels ( Kalumakaya ) 20 -25nos
- Rice Flour 2 cups, Coarse one
- Water 1 1/2 cup
- Coconut 1 cup grated
- Shallots / Small Onion 8 to 10
- Curry Leaves 1 sprig, chopped
- Fennel Seeds 1 tbsp
- Turmeric Powder 1/2 tsp
- Red Chilli Powder 3/4 tsp
Wash the mussles properly under running water, use a scrubber and scrub the surface completely clean. Keep it to drain. If they are already open, throw them as they are not good. Use mussels the same day they are bought, do not refrigerate or freeze them as it changes the taste.
Grind the coconut, fennel seeds , shallots and curry leaves to a coarse paste without adding any water. Boil the water with 1/2 tsp of salt. When it starts boiling, add the rice flour and stir with a wooden spoon. Switch off the flame and stir well, cover and let it cool for 10 minutes. Open and add the ground mixture and turmeric powder and red chilli powder. Shift into a mini bowl and knead well not too dry dough. If need add warm water and mix well.
Open the mussels one by one sliding with knife in through the slits and forcing it open. Once open, it won't close again. Try to remove the hairy substance at one corner by pulling it out. Stuff each mussel with the rice filling and shape neatly.
Use a steamer and steam the stuffed mussels for about 30 to 40 minutes. They may look soggy when you take them out, keep it for cooling. Once its cools down you can store them like this in the fridge and fry when needed. Remove the shells and fry them in oil.
If you want some more spicy once add little red chilli powder, turmeric powder and salt mix with water and steamed mussels dip it in mix and shallow fry them in a pan. Fry them in batches till crispy. Drain onto paper towels and serve.
NB: In traditional way we use ground rice, so if you want to make in a traditional way soak 2 cups parboiled rice in boiling water for at least 3 hours and then drained. Grind the rice to a paste adding all the other ingredients as without adding water. You can use electric grinder to grind the rice, then add the onions, spices and salt and mix with while grinding the rice.