Varutharacha Kallummekaya Kari - Mussel Curry with Fried Coconut
Ingredients of Varutharacha Kallummekaya Kari
Serves: 6
A Muslim dish.
30 mussels
2 lime-sized balls of seedless tamarind soaked in 4 tsp water or 1 unripe mango sliced
1 tbsp red chilli powder
¼ tsp turmeric powder
1 tsp salt
Coconut paste:
1 tbsp oil
½ medium-sized, fresh coconut, grated
4 shallots, chopped
2 ½ tbsp coriander powder
Tempering:
1 tbsp oil
1 tsp mustard seeds
2 shallots, chopped
1 stalk curry leaves
Method of Preparation of Varutharacha Kallummekaya Kari
Wash and scrub mussels well. With a sharp knife, scrape off the poisonous beards and filaments at the joints of the shell.
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. Discard shells, rinse mussels in fresh water, drain and set aside.
Heat 1 tbsp oil for coconut paste, add coconut and shallots, and fry, stirring constantly, till coconut turns brown.
Reduce heat, add coriander powder and fry for 2 minutes longer. Remove from heat, cool and grind to a fine paste with ¾ cup water.
Extract tamarind pulp (if used). Place tamarind or mango in a pan with mussels, spice powders, salt and 1 ½ cups water in a pan and cook over low heat for 10 minutes.
Mix in coconut paste and bring to boil. Lower heat, cook till gravy thickens and remove from heat.
Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, add shallots and curry leaves, and fry till shallots turn brown.
Pour contents of pan into curry, mix gently and serve with rice, porotta or pathiri.
Note: Discard any mussels that are not tightly shut.
