Recipe of Delicious Arikadukka - Stuffed Mussels… A Malabar Special Snack..

Arikadukka - Stuffed Mussels… A Malabar Special Snack.. Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Arikadukka - Stuffed Mussels… A Malabar Special Snack.." recipe we have found so far. This will be smell and look delicious.

Ingredients of Arikadukka - Stuffed Mussels… A Malabar Special Snack..

1. Take 1 Kilogram of Mussels Fresh with shells.
2. Make ready 1 1/2 Cups of Parboiled rice.
3. Make ready 1 Cup of rice Cooked.
4. Prepare 1 1/2 Cups of coconut Grated.
5. It’s 12 of Shallots roughly.
6. Make ready 1 Teaspoon of Ginger.
7. Take 5 of Chilly Green.
8. Take 2 Sprigs of Curry Leaves.
9. Make ready 1 1/2 Tablespoons of Fennel seeds.
10. You need 1 Teaspoon of Cumin.
11. Prepare of Water as needed while grinding.
12. Prepare 1 Teaspoon of Turmeric powder.
13. You need 3 Tablespoons of Red Chilli powder.
14. It’s 1 Tablespoon of Kashmiri Chilli powder.
15. It’s 1/4 Teaspoon of Fennel powder.
16. You need 1 Teaspoon of Curry Leaves finely chopped.
17. Take to taste of Salt ( – If needed or adjust as we have al.
18. Make ready 2 Tablespoons of Water.
19. It’s of Oil - for deep frying.

Arikadukka - Stuffed Mussels… A Malabar Special Snack.. instructions

1. 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..
2. Roughly chop ginger, shallots and green chili and coarsely grind these with grated coconut, fennel seeds, cumin, and curry leaves..
3. Clean the mussel shells by scrubbing all the dirt under running tap water..
4. 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..
5. 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..
6. Steams cook them for about 25 – 30 minutes, in 2 -3 batches and let It cool. (When hot the dough will be sticky)..
7. 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..