Steps to Prepare Jamie Oliver Kallumakaya nirachathu (stuffed Mussels)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, kallumakaya nirachathu (stuffed mussels). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Recipe and method of preparation of Kallumakkaya Nirachathu or Stuffed Mussels in Malabar Style. Kallumakaya Nirachathu or Stuffed Mussels is one of the tasty Malabar snack. Also called as Kadukka Nirachathu & Arikadukka , as rice is used for making. A very tasty malabar snack, stuffed mussels!

Kallumakaya nirachathu (stuffed Mussels) is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Kallumakaya nirachathu (stuffed Mussels) is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook kallumakaya nirachathu (stuffed mussels) using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Kallumakaya nirachathu (stuffed Mussels):

1. Prepare 1/2 kg fresh mussels
2. Make ready 2 cups par boiled rice (jeerakashala/kaima)
3. Take 2 cups grated fresh coconut
4. Prepare 1 red onion chopped
5. Get as needed few shallots
6. Make ready 1 tsp fennel seeds
7. Prepare 1/2 tsp cumin seeds
8. Get as needed few curry leaves
9. Prepare as needed few coriander leaves(optional)
10. Take 3 tbsp rice flour or as required
11. Take 3 tbsp kashmiri chilli powder
12. Take 1/2 tsp turmeric powder
13. Prepare as needed coconut oil for frying

In this particular recipe, Mussels are stuffed with a ground rice mixture and then steamed in shell. Steam cooked rice is then scooped out of shell. Kallumakkaya Nirachathu / Spicy stuffed, Steamed & fried Mussels. In a mixie pulse grated coconut, shallots and fennel seeds to a coarse paste.

Steps to make Kallumakaya nirachathu (stuffed Mussels):

1. Rinse and soak the rice in hot water for 4 hours in advance. Afterwards drain the water thoroughly.Add the fennel,cumin, onion and pulse.
2. To a wet grinder add the rice and - make paste. Grind coconut and onion mix and grind to a very thick and smooth paste(add very little water to grind). If the mix is little watery add the rice powder and knead.
3. Add some coriander leaves chopped for flavour (traditionally it's not added but I like so added) and set aside and clean the mussels.
4. Use a clean scouring pad/ knife and clean mussels. Rinse each one under running water,scrape off the barnacles and pull out the beard from the corner(pull firmly to remove it). open the closed mussels by using a small knife.
5. Rinse all the mussels from inside under running tap water.Drain them by keeping on sides of a plate.
6. After drained, pull a sticky thread from back of it (like prawns). fill in the rice mixture inside the mussels and level out the access.
7. Place all of them in a steamer and steam for 25- 30 mins.If the rice mix is left make small rolls out of it and steam(this too can be eaten tastes great)
8. When it cools down scrape them out of shell with spoon or one side shell slowly as the meat doesn't separate. take out the steamed dumpling and take of the waste from back of it. take water in a bowl and dip fingers and clean the waste. clean all and keep aside.
9. Mix the chilli powder,turmeric powder and salt and water to make a runny spice batter. Dip the steamed mussels in batter and deep /shallow fry.
10. Here I have shallow fried. fry all sides well till lightly golden and serve. Hot crispy delicious malabar snack is ready to be enjoyed.

Kallumakkaya Nirachathu / Spicy stuffed, Steamed & fried Mussels. In a mixie pulse grated coconut, shallots and fennel seeds to a coarse paste. Recipe and method of preparation of Kallumakkaya Nirachathu or Stuffed Mussels in Malabar Style. A mixture of soaked rice, coconut, sweet cumin and onion. When the Kallumakkaya with the mixture boils, separate the Kallumakkaya from the shell.

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