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A classic Kerala seafood delicacy featuring tender mussels stir-fried with fragrant spices, coconut pieces, and shallots. This spicy and aromatic dish is a coastal favorite, perfect with rice or parotta.
Clean and Steam the Mussels
Prepare the Masala Base
A classic Kerala seafood delicacy featuring tender mussels stir-fried with fragrant spices, coconut pieces, and shallots. This spicy and aromatic dish is a coastal favorite, perfect with rice or parotta.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 389.24 calories per serving with 31.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Roast the Spices
Stir-Fry and Finish
Add 1 large potato, boiled, peeled, and cubed, along with the mussels in the final stir-frying step for a heartier dish.
For a different texture, substitute coconut pieces with 1/2 cup of freshly grated coconut. Add it at the very end and roast for 2-3 minutes until it's dry and fragrant.
Use Kashmiri red chili powder exclusively, omit the green chilies, and reduce the black pepper to 1/2 teaspoon for a less spicy but still flavorful dish.
Mussels are an excellent source of high-quality protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
High in beneficial omega-3 fatty acids like EPA and DHA, mussels support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
Mussels are packed with zinc and selenium, two essential minerals that play a crucial role in supporting a robust immune system and protecting cells from damage.
This dish provides a significant amount of iron and vitamin B12, both vital for forming red blood cells, preventing anemia, and maintaining healthy nerve function and energy levels.
One serving of Kallumakkaya Ularthiyathu (approximately 150g) contains around 260-290 calories, depending on the amount of oil and coconut used.
Yes, it can be a healthy dish. Mussels are a fantastic source of lean protein, omega-3 fatty acids, iron, and vitamin B12. The use of coconut oil provides healthy fats. To make it healthier, you can reduce the amount of oil used.
Yes, you can use pre-cooked, frozen mussel meat. Thaw it completely and skip Step 1. Pat the meat dry before adding it to the masala in Step 4. Note that fresh mussels generally provide a better texture and flavor.
'Thenga kothu' is the Malayalam term for small, bite-sized pieces of coconut. They add a delightful, crunchy texture and nutty flavor to the dish when fried.
Fresh, live mussels should have tightly closed shells. If a shell is slightly open, tap it firmly. If it closes, it's alive and safe to eat. If it stays open, discard it. They should also smell fresh, like the ocean, not fishy or off.
Kallumakkaya Ularthiyathu pairs wonderfully with Kerala Parotta, Appam, or simple steamed rice (Matta rice is a traditional choice). It also works as a great appetizer or side dish in a larger meal.
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