MUSSELS FRY / KALLUMMAKKAYA FRY:
MUSSELS ARE AN INTERESTING ITEM IN THE SEA FOOD DISH. IT IS COOKED WITH DIFFERENT WAYS BY USING VARIETY OF INGREDIENTS SUCH AS MUSSEL ROAST,MUSSEL FRY, MUSSEL BIRYANI etc. I CANT EXPRESS ITS DELICIOUS TASTE AND FLAVOUR IN WORDS.
HERE IS A SIMPLE RECIPE OF MUSSEL FRY BY USING RICE FLOUR AND OTHER SPICES. HERE, MUSSELS ARE CLEANED AND DRAINED WELL. COCONUT, GINGER, GREEN CHILLY, ONION SRE MIXED WITH RICE FLOUR AND MAKE A SOFT DOUGH. THESE DOUGH IS FILLED INSIDE THE MUSSELS SHELL AND THEN STEAMED IN A STEAMER. FINALLY IT IS MARINATED AND FRIED IN AN OIL.
THE TASTY AND SPICY MUSSELS FRY CSN BE SERVED EITHER AS A SNACK OR DINNER. BUT IT IS VERY TASTY WHEN A BITE OF MUSSELS FRY WITH HOT TEA OR COFFEE.
THIS MUSSELS VARIETIES ARE MOSTLY SEEN IN MALABAR AREA. AMONG THEM THIS RICE FILLED MUSSELS FRY / KALLUMMAKKAYA IS A POPULAR SNACKS OF KANNUR AREA. MUSSELS FRY/ KALLUMMAKKAYA FRY IS VERY POPULAR DURING RAMADAN. THIS SNACKS MAKES IFTAR VERY ATTRACTIVE. KALLUMMAKKAYA IS ALSO ONE OF THE POPULAR HIT SNACKS OF TEA SHOPS ( THATTUKADA) IN KANNUR.
HERE I USED SIMPLE METHODS. I SHARED BY RECIPE WITH STEP BY STEP. SO YOU CAN MAKE IT QUICKLY BY FOLLOWING THESE METHODS. I AM SURE THAT YOU CAN MAKE THIS BEST. YOU SHOULD TASTE IT ONCE IN YOUR LIFE. ONCE YOU TASTE IT YOU CAN'T STOP BITING.
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INGREDIENTS
MUSSELS -1 kg
GARLIC PASTE - 1/4 tsp
GINGER PASTE -1/4 tsp
GREEN CHILLY PASTE - 1/4 tsp
RED CHILLY POWDER - 4 tbsp
TURMERIC POWDER - 1/2 tsp
BLACK PEPPER POWDER - 1/2 tsp
BIRYANI MASALA - 1/4 tsp
SALT
CURRY LEAVES.
COCONUT OIL - 6 TO 7 tbsp
FOR FILLINGS
RICE FLOUR - 2 CUP
GINGER - 1 SMALL PIECE
GREEN CHILLY - 2
CUMIN SEED - 1/2 tsp
COCONUT - HALF PART OF WHOLE ONE
CURRY LEAVES.
WHITE RICE - 1/4 CUP
WATER
SALT
TURMERIC POWDER - 1/4 tsp
PREPARATION
Step 1 ...
KEEP THE MUSSEL IN REFRIGERATOR BEFORE CLEANING. THIS METHOD IS VERY EASY TO OPEN THE SHELL OF MUSSELS.
Step 2
PLACE THE MUSSELS IN A COLANDER IN THE SINK AND RUN WATER OVER THEM.CLEAN THE OUTSIDE PORTION OF MUSSELS BY SCRUBBING WITH KNIFE TO RUB OFF ANY DEBRIS LIKE SEE WEED, SAND , MUD SPOTS etc.
Step 3
OPEN THE SHELL OF MUSSEL. YOU CAN ONLY JUST OPEN IT WITH KNIFE. DONT SEPATATE THE SHELL. CLEAN THE INSIDE PORTION IF ANY PARTICLES EXISTS.
Step 4
PLACE THE OPEN PART OF MUSSEL SHELL IN THE STRAINER TO DRAIN THE WATER FOR 30 MINUTES.
Step 5
IN A MIXER GRINDER ADD GINGER, CURRY LEAVES ,GREEN CHILLY ,TURMERIC POWDER, WHITE RICE, CRUSHED COCONUT AND CUMIN SEED BY ADDING ENOUGH WATER .GRIND WELL. IF YOU ADD HIGH AMOUNT OF WATER,THE INGREDIENTS IN THE GRINDER DO NOT GRIND WELL. GRIND WELL LIKE A THICK GRAVY PASTE.
Step 6
TRANSFER THE GRAVY IN TO A BAWL , ADD ENOUGH SALT, ADD RICE FLOUR AND MIX WELL WITH YOUR HAND. YOU CAN ADD ENOUGH WATER TO MAKE A SOFT DOUGH. THE DOUGH CONSISTENCY IS LIKE THAT OF NOOLPUTTU, UNDAPUTTU OR KANNUR PATHAL.
Step 7
TAKE A LEMON SIZE BALL IN THE DOUGH , FILL IT IN THE INSIDE PORTION OF EACH MUSSELS. YOU CAN ADD DOUGH ACCORDING TO ITS LENGTH.
Step 8
TAKE A STEAMER , PLACE EACH RICE FILLED MUSSELS IN THE STEAMER AND STEAM IT FOR 15 MINUTES. AFTER 15 MINUTES OFF THE FLAME AND KEEP ASIDE TO COOL. AFTER THAT'LL REMOVE EACH MUSSELS SHELL BY USING THE HANDLE OF SPOON.
Step 9
TAKE A BOWL , ADD RED CHILLY POWDER, PEPPER POWDER ,TURMERIC POWDER , BIRYANI MASALA ,CURRY LEAVES ,GINGER GARLIC CHILLY PASTE AND ENOUGH SALT. MAKE A CREAMY THICK BATTER BY ADDING ENOUGH WATER - 2 OR 3 tbsp OF WATER. THEN TRANSFER THE EACH STEAMED MUSSELS INTO THIS BATTER AND MARINATE WELL.
Step 10
TAKE A PAN , HEAT COCONUT OIL . THEN FRY EACH MUSSELS FILLINGS . THE FRYING CONSISTENCY IS LIKE THAT OF FRYING FISHES .
Step 11
TRANSFER EACH MUSSELS FRY IN THE SERVING PLATE AND YOU CAN SERVE IT WITH HOT TEA OR COFFEE.
TASTY MOUTHWATERING KALLUMMAKKAYA OR MUSSEL FRY READY.
ENJOY...
1 Comments
My favourite
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