Kallumakkaya Nirachathu

Instructions

1. 1

   Clean the Mussels (20 mins)

   • Scrub the outer shells of the mussels thoroughly under cold running water.
   • Carefully pry open each mussel just enough to create a gap for the filling, ensuring the shells remain hinged together.
   • Remove the byssal threads (the fibrous 'beard') and any internal grit.
   • Rinse the cleaned mussels thoroughly one last time and set them aside in a colander to drain completely.
2. 2

   Prepare the Filling Paste (5 mins)

   • In a small grinder or food processor, combine the shallots, ginger, garlic, green chilies, and fennel seeds.
   • Grind to a coarse paste without adding any water.
3. 3

   Make the Stuffing Dough (5 mins)

   • In a large mixing bowl, combine the puttu podi, grated coconut, the ground paste, 0.5 tsp of turmeric powder, 1.5 tsp of red chili powder, garam masala, finely chopped curry leaves, and 1 tsp of salt.
   • Mix everything well with your hands. Gradually add warm water, a little at a time, and knead to form a firm, non-sticky dough.
4. 4

   Stuff the Mussels (15 mins)

   • Take a small, lime-sized portion of the dough and shape it into an oval.
   • Carefully place the dough inside a cleaned mussel, filling the cavity completely.
   • Gently press the shell to close it slightly over the filling. Repeat this process for all the mussels.
5. 5

   Steam the Mussels (20 mins)

   • Arrange the stuffed mussels in a single layer in a steamer basket or on an idli stand.
   • Steam over medium-high heat for 15-20 minutes. The filling should feel firm to the touch and be fully cooked.
6. 6

   Cool and Prepare for Frying (10 mins)

   • Remove the steamed mussels from the steamer and let them cool down completely for at least 30 minutes. This step is crucial to prevent them from breaking during frying.
   • Once cooled, you can optionally remove the empty half of the shell for easier eating.
   • In a small bowl, mix the remaining 0.5 tsp red chili powder, 0.25 tsp turmeric powder, and 0.5 tsp salt with 2 tbsp of water to form a thin masala paste.
   • Gently coat the exposed filling of each mussel with this masala paste.
7. 7

   Shallow Fry to Perfection (20 mins)

   • Heat coconut oil in a wide, heavy-bottomed pan over medium heat.
   • Carefully place the coated mussels in the hot oil, filling-side down. Fry in batches to avoid overcrowding the pan.
   • Cook for 4-5 minutes per side until they are a deep golden brown and crispy.
   • Drain the fried mussels on a wire rack or paper towel to remove excess oil.
8. 8

   Serve

   • Serve hot, garnished with sliced onion rings and a wedge of lime for squeezing over.