Loading...
A quintessential Malabar coastal delicacy, Kallumakkaya Nirachathu features fresh mussels meticulously stuffed with a spiced rice flour and coconut dough. Steamed to perfection and then shallow-fried until golden and crisp, this dish offers an irresistible combination of textures and flavors.
For 4 servings
Clean the Mussels (20 mins)
Prepare the Filling Paste (5 mins)
Make the Stuffing Dough (5 mins)
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, Kallumakkaya Nirachathu features fresh mussels meticulously stuffed with a spiced rice flour and coconut dough. Steamed to perfection and then shallow-fried until golden and crisp, this dish offers an irresistible combination of textures and flavors.
This kerala recipe takes 85 minutes to prepare and yields 4 servings. At 605 calories per serving with 34.45g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Stuff the Mussels (15 mins)
Steam the Mussels (20 mins)
Cool and Prepare for Frying (10 mins)
Shallow Fry to Perfection (20 mins)
Serve
For a lower-fat alternative, arrange the masala-coated steamed mussels on a baking sheet. Drizzle with a little coconut oil and bake at 200°C (400°F) for 15-20 minutes, or until golden and crisp.
For an even crispier texture, you can experiment by adding a tablespoon of fine semolina (rava) to the rice flour dough.
Add a pinch of black pepper powder to both the filling and the outer coating for an extra layer of heat.
Mussels are a lean source of high-quality protein, essential for muscle repair, growth, and overall body function.
Mussels provide beneficial omega-3 fatty acids, which are known to support heart health and reduce inflammation.
This dish is packed with essential minerals from the mussels, including iron for blood health, selenium for antioxidant support, and zinc for immunity.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be a quick source of energy.
It's a traditional snack from the Malabar region of Kerala, India. It consists of fresh mussels stuffed with a spiced rice flour and coconut mixture, which are then steamed and shallow-fried until crispy.
It's a mixed bag. The mussels themselves are very healthy, being rich in protein, omega-3s, and minerals like iron and selenium. However, the dish is shallow-fried, which adds significant calories and fat. It's best enjoyed in moderation as a special treat.
A serving of 5 pieces of Kallumakkaya Nirachathu contains approximately 350-450 calories, depending on the size of the mussels and the amount of oil absorbed during frying.
Fresh mussels are highly recommended for the best flavor and texture. If you must use frozen, use whole, shell-on mussels. Thaw them completely and ensure they are cleaned thoroughly before use.
This usually happens for two reasons: the mussels were not cooled completely after steaming, or the pan was overcrowded, causing the oil temperature to drop. Ensure they are at room temperature before frying in batches.
Store leftover fried mussels in an airtight container in the refrigerator for up to 2 days. Reheat them in an air fryer or a hot pan to regain some of their crispiness. Microwaving is not recommended as it will make them soggy.