Kallummekaya Nirachu Varuthathu – Deep fried Stuffed Mussels
Ingredients of Kallummekaya Nirachu Varuthathu
Serves: 8
A Muslim dish.
1 kg mussels
1 tbsp red chilli powder
1 tsp fennel seeds (badi saunf), powdered
1 tsp oil
1 cup oil
Filling:
1kg( 5 cups) parboiled rice
1 medium-sized, fresh coconut, grated
8 shallots, chopped
A pinch of cumin seeds
1 tsp salt
Method of Preparation of Kallummekaya Nirachu Varuthathu
Wash rice for filling and soak in hot water for 8 hours.
Drain and grind all ingredients for filling to a thick paste with 2 cups water.
Wash and scrub mussels well. With a sharp knife, scrape off the poisonous beards and filaments at the joints of the shell. Wash again.
Place mussels in a pan with water to cover and boil for 30 minutes. Drain and prise open shells with the edge of a knife, without separating the shells.
Rinse in fresh water and drain thoroughly.
Fill opened mussels with filling and steam for 15 minutes. Allow to cool and remove shells.
Mix chilli powder, fennel and salt with ¾ cup water.
Dip mussels into paste and marinate for 15 minutes.
Heat oil in a kadhai and deep fry mussels till golden brown.
Drain and serve.
Note: Discard any mussels that are not tightly shut.
