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

Name: Arikadukka - Stuffed Mussels... A Malabar Special Snack..
Yield: 1-serving
Cuisine: Indian
Ingredients: 1 Kilogram Mussels Fresh with shells; 1 1/2 Cups Parboiled rice; 1 Cup rice Cooked; 1 1/2 Cups coconut Grated; 12 Shallots roughly; 1 Teaspoon Ginger; 5 Chilly Green; 2 Sprigs Curry Leaves; 1 1/2 Tablespoons Fennel seeds; 1 Teaspoon Cumin; Water as needed while grinding; 1 Teaspoon Turmeric powder; 3 Tablespoons Red Chilli powder; 1 Tablespoon Kashmiri Chilli powder; 1/4 Teaspoon Fennel powder; 1 Teaspoon Curry Leaves finely chopped; to taste Salt ( – If needed or adjust as we have al; 2 Tablespoons Water; Oil - for deep frying

Preetha Soumyan @cook_7800219

India

Arikadukka are fried mussels as the name suggests ,stuffed with a mixture of raw rice paste, shallots and spices, then steamed with shell and fried. These type of mussels or kadukka are easily available in Northern Kerala, especially,the best are available at my place ‘Thalassery’. We prepare delicious curry’s , snacks, fries and the list goes on.but nothing can beat the taste of this delicacy.

Preetha Soumyan @cook_7800219

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Ingredients

1-serving

1 KilogramMussels Fresh with shells
1 1/2 CupsParboiled rice
1 Cuprice Cooked
1 1/2 Cupscoconut Grated
12Shallots roughly
1 TeaspoonGinger
5Chilly Green
2 SprigsCurry Leaves
1 1/2 TablespoonsFennel seeds
1 TeaspoonCumin
Water as needed while grinding
1 TeaspoonTurmeric powder
3 TablespoonsRed Chilli powder
1 TablespoonKashmiri Chilli powder
1/4 TeaspoonFennel powder
1 TeaspoonCurry Leaves finely chopped
to tasteSalt ( – If needed or adjust as we have al
2 TablespoonsWater
Oil - for deep frying

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Steps

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.