Arikadukka - Stuffed Mussels… A Malabar Special Snack..
Arikadukka - Stuffed Mussels… A Malabar Special Snack..

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, arikadukka - stuffed mussels… a malabar special snack… It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Arikadukka - Stuffed Mussels… A Malabar Special Snack.. is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Arikadukka - Stuffed Mussels… A Malabar Special Snack.. is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook arikadukka - stuffed mussels… a malabar special snack.. using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Arikadukka - Stuffed Mussels… A Malabar Special Snack..:
  1. Take Mussels Fresh with shells
  2. Take Parboiled rice
  3. Prepare rice Cooked
  4. Get coconut Grated
  5. Make ready Shallots roughly
  6. Prepare Ginger
  7. Take Chilly Green
  8. Make ready Curry Leaves
  9. Prepare Fennel seeds
  10. Make ready Cumin
  11. Prepare Water as needed while grinding
  12. Take Turmeric powder
  13. Prepare Red Chilli powder
  14. Prepare Kashmiri Chilli powder
  15. Get Fennel powder
  16. Make ready Curry Leaves finely chopped
  17. Make ready Salt ( – If needed or adjust as we have al
  18. Get Water
  19. Prepare Oil - for deep frying
Instructions to make Arikadukka - Stuffed Mussels… A Malabar Special Snack..:
  1. Wash and soak the rice for about 6 – 8 hours. Drain the rice and coarsely grind it by adding little water and salt, until you get thick dough. Transfer it to a bowl.
  2. Roughly chop ginger, shallots and green chili and coarsely grind these with grated coconut, fennel seeds, cumin, and curry leaves.
  3. Clean the mussel shells by scrubbing all the dirt under running tap water.
  4. Using a knife, slowly slide in the knife through the slit and open them slowly by not breaking the shells apart. Once it’s open, pull out the hairy substance from the flesh. Wash them clean under tap water, rubbing it gently.
  5. Add this to the grind rice mixture and mix well. Now take a small ball out of the dough and stuff it into the shells. Take off any excess dough and shape them neatly. Fill all the shells in the same way.
  6. Steams cook them for about 25 – 30 minutes, in 2 -3 batches and let It cool. (When hot the dough will be sticky).
  7. Prepare a thin marinade with items listed out in ‘For Marinating’. Once cooled, remove the dough from the shell and dip in the marination and deep fry in oil on a medium flame.

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