Loading...
A quintessential Malabar coastal delicacy, Arikadukka features succulent fresh mussels stuffed with a fragrant paste of rice flour, coconut, and spices. Steamed to perfection and then shallow-fried until golden and crisp, this snack offers a delightful contrast of textures and a burst of authentic Kerala flavors.
Clean the Mussels
Prepare the Stuffing Dough
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
A quintessential Malabar coastal delicacy, Arikadukka features succulent fresh mussels stuffed with a fragrant paste of rice flour, coconut, and spices. Steamed to perfection and then shallow-fried until golden and crisp, this snack offers a delightful contrast of textures and a burst of authentic Kerala flavors.
This kerala recipe takes 80 minutes to prepare and yields 4 servings. At 586.83 calories per serving with 36.43g of protein, it's a advanced recipe perfect for snack or appetizer.
Stuff and Steam the Mussels
Prepare for Frying
Shallow-Fry the Arikadukka
Serve
For a lower-oil option, bake the steamed and masala-coated mussels. Arrange them on a baking sheet and bake at 200°C (400°F) for 15-20 minutes, or until the outside is crisp.
Increase the number of green chillies or add 1/2 teaspoon of black pepper powder to the stuffing mixture for an extra kick.
Add 2 tablespoons of finely chopped fresh cilantro (coriander leaves) to the rice dough for a fresh, herby note.
Mussels are an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Mussels provide beneficial omega-3 fatty acids, particularly EPA and DHA, which are known to support heart health and reduce inflammation in the body.
This dish is a good source of important minerals like selenium, which supports immune function and thyroid health, as well as iron for energy and zinc for cellular repair.
Fresh mussels should have tightly closed shells. If a shell is slightly open, tap it gently. If it closes, it's alive and fresh. If it stays open, discard it. They should also smell fresh like the ocean, not overly fishy or foul.
This recipe is traditionally made with fresh, live mussels in their shells, as the shell acts as a vessel for steaming the stuffing. Using frozen or pre-cooked mussel meat would require a different preparation method, likely forming patties with the dough and mussel meat, which would not be authentic Arikadukka.
Arikadukka has both healthy and less healthy aspects. Mussels themselves are very nutritious, providing lean protein, omega-3s, and essential minerals. However, the dish involves a rice flour stuffing and is shallow-fried in oil, which adds carbohydrates and fat. It's best enjoyed in moderation as a special treat.
A serving of approximately 6 pieces of Arikadukka contains an estimated 300-350 calories. The exact number can vary based on the size of the mussels and the amount of oil absorbed during frying.
Store leftover Arikadukka in an airtight container in the refrigerator for up to 2 days. To reheat, air-fry or bake them in an oven at 180°C (350°F) for 5-7 minutes to regain their crispiness. Microwaving is not recommended as it will make them soggy.