Can I prepare Arikadukka before guests arrive?

Yes. Steam the stuffed mussels in advance, cool them, and fry them shortly before serving for the best crisp exterior.

Why did the stuffing fall off during steaming or frying?

The paste was likely too thin or not pressed well onto the mussel. Use very little water while grinding and press the filling firmly.

How do I know the stuffed mussels are done steaming?

The rice coating should feel firm and set, not wet or sticky, and the mussel should be heated through after about 12 to 15 minutes.

Can I skip the rice flour coating before frying?

You can, but the outside will be less crisp. The light rice flour dusting helps create the signature delicate crust.

What is the best way to store leftovers?

Refrigerate them once cooled and reheat in a pan rather than a microwave to bring back some surface crispness.

Home / Recipes / kerala / Arikadukka

keralaHardnon vegetariangluten freedairy freenut free

Arikadukka

RATING

4.4/5(31)

TASTE SCORE

9/10

Arikadukka is a Malabar stuffed mussel snack where fresh mussels are packed with a seasoned rice paste, steamed until set, then lightly fried. It is crisp outside, soft inside, and full of coastal spice.

PREP

40m

COOK

25m

SERVES

1 PIECE

115 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Clean the mussels and open the shells.
1.Wash the mussels well and scrape off any dirt from the shells.
2.Pry each shell open carefully, keeping the mussel attached to one half.
3.Remove any grit from the flesh and set the mussels aside in their shells.
TIPDiscard any mussels that smell off or do not look fresh.
mix · ~7 min
Grind the rice paste.
1.Add soaked rice, shallot, fennel seeds, cumin seeds, turmeric powder, red chili powder, black pepper, and salt to a grinder.
2.Add a little water and grind to a thick, smooth paste.
3.Keep the paste thick enough to hold inside the shell without slipping out.
TIPDo not add much water or the filling will loosen and fall out while steaming.
assemble · ~10 min
Stuff the mussels.
1.Take one mussel in its shell and cover the flesh with a generous layer of rice paste.
2.Press the paste gently so it sticks well to the mussel.
3.Repeat with the remaining mussels and arrange them on a steaming plate.
steam · ~15 min
Steam until the filling is set.
Steam the stuffed mussels over medium heat until the rice coating is firm and cooked through, about 12 to 15 minutes. Remove and let them cool slightly.
TIPLeave a little space between the mussels so the steam cooks them evenly.
prep · ~3 min
Dust the steamed mussels with rice flour.
Lightly coat the steamed side of each mussel with rice flour. This helps the outside crisp nicely when fried.
fry · ~7 min
Fry the mussels until lightly crisp.
1.Heat oil in a wide pan over medium heat.
2.Place the mussels stuffed side down and fry in batches until the outside turns light golden and crisp, 2 to 3 minutes.
3.Turn briefly to heat the shell side, then remove.
TIPUse medium heat so the crust turns crisp without burning before the inside warms through.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the mussel flesh dry before stuffing so the rice paste grips the shell and seafood better.
2
Grind the soaked rice to a thick paste; if it runs off a spoon, it is too loose for stuffing.
3
Press the paste right up to the edges of the flesh to prevent gaps and cracking after steaming.
4
Steam in a single layer with some space between shells so the rice coating sets evenly.
5
Let the steamed mussels cool a few minutes before dusting with rice flour, or the coating can turn gummy.
6
Fry stuffed side down first and do not move them early; this helps a firm crust form without sticking.
7
These are best eaten hot, but you can steam them ahead and do the final frying just before serving.