fresh mussels/ kallummakaya roast

fresh mussels/ kallummakaya  roast

Ingredients:

Fresh mussels /Kallummakaya : 15 (medium size)

For Stuffing: 

Rice flour : 2 cups
Dessicated coconut / Freshly grated coconut : 1/4 cup
Shallots/ small onion : 4-5 ( chopped)
Cumin seeds : 1/2 tsp/cheriya jeerakam
Fennel seeds : 1/2 tsp/ perum jeerakam
Green chilli : 1 (chopped)
Ginger : a small piece
Curry leaves : few
Salt to taste

For the Batter:


Chilli powder : 2 tbsp
Turmeric powder : 1/2 tsp
cumin+fennel seed powder : 1/2 tsp
Rice Flour : 1 tbsp
Salt to taste

How to cook:

1. Boil the mussels with enough water,till the shells open. Drain it and clean the mussels and keep it aside.
(Note : Shells must be scrubbed in water with a stiff brush to remove any barnacles and sand. Do not use shells that have not opened).
2. Coarsely grind grated coconut, small onion, cumin seeds, fennel seeds, green chillies, ginger, curry leaves.
3. Dilute salt in water and add to the rice powder.
4. Mix well and make a smooth dough by adding enough hot water.
5. Take a prepared dough ball and stuff the mussels, repeat the process with all the mussels.
6. Steam cook the stuffed mussels for 15-20 minutes and keep aside to cool.
7. Scoop out the mussels out of their shells.
8. Make a spicy mixture using red chilli powder, turmeric powder, rice powder and salt.
9. Heat oil in pan, when its hot, dip each stuffed mussel in this spicy mixture and deep fry it. Serve.