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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, arikadukka - stuffed mussels… a malabar special snack… One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Arikadukka - Stuffed Mussels… A Malabar Special Snack.. is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Arikadukka - Stuffed Mussels… A Malabar Special Snack.. is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook arikadukka - stuffed mussels… a malabar special snack.. using 19 ingredients and 7 steps. Here is how you cook that.

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

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