Arikadukka

Instructions

1. 1

   Clean the Mussels

   • Scrub the outer shells of the mussels vigorously under cold running water to remove all dirt, barnacles, and grit.
   • Using a sturdy knife, carefully pry open the shells just enough to access the inside, ensuring the two halves remain connected at the hinge.
   • Pull out and discard the fibrous 'beard' (byssus threads). Rinse the inside of the mussel thoroughly to wash away any remaining sand.
   • Place the cleaned mussels in a colander to drain completely for about 15-20 minutes.
2. 2

   Prepare the Stuffing Dough

   • In a grinder or food processor, combine the grated coconut, shallots, ginger, garlic, green chillies, and fennel seeds.
   • Grind to a coarse paste without adding any water. The moisture from the coconut and shallots should be sufficient.
   • In a large mixing bowl, add the rice flour, the ground coconut paste, 1.5 tsp of red chilli powder, 0.5 tsp of turmeric powder, garam masala, and 1 tsp of salt.
   • Mix well, then gradually add warm water, a little at a time, and knead to form a soft, pliable, and non-sticky dough.
3. 3

   Stuff and Steam the Mussels

   • Take a small, lime-sized portion of the dough and carefully stuff it into a cleaned mussel, filling the cavity completely and smoothing the surface.
   • Repeat the process for all the remaining mussels.
   • Arrange the stuffed mussels in a single layer in a steamer basket or on a greased idli plate.
   • Steam over simmering water for 20-25 minutes. The stuffing should be firm to the touch and fully cooked.
   • Once steamed, remove them from the steamer and set aside to cool down completely. This step is crucial to prevent them from breaking apart later.
4. 4

   Prepare for Frying

   • Once the steamed mussels are completely cool (at least 30 minutes), you can proceed. For easier handling and eating, you can carefully remove and discard one half of the shell.
   • In a small bowl, create a thin paste by mixing the remaining 0.5 tsp red chilli powder, 0.25 tsp turmeric powder, and 0.5 tsp salt with 1-2 tablespoons of water.
   • Gently coat the stuffed side of each mussel with this masala paste.
5. 5

   Shallow-Fry the Arikadukka

   • Heat the coconut oil in a wide, shallow pan or skillet over medium heat.
   • Carefully place the masala-coated mussels in the hot oil, stuffed-side down first. Do not overcrowd the pan; fry in batches if necessary.
   • Fry for 4-5 minutes on each side until the outer layer is golden brown and crispy.
   • In the last minute of frying, add the curry leaves to the oil to release their aroma.
   • Using a slotted spoon, remove the fried arikadukka and place them on a plate lined with paper towels to drain excess oil.
6. 6

   Serve

   • Serve the Arikadukka hot as a delicious evening snack or appetizer, accompanied by sliced onions and a wedge of lime.