Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, arikadukka - stuffed mussels… a malabar special snack… It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Arikadukka - Stuffed Mussels… A Malabar Special Snack.. is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Arikadukka - Stuffed Mussels… A Malabar Special Snack.. is something that I have loved my entire life.

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

The ingredients needed to make Arikadukka - Stuffed Mussels… A Malabar Special Snack..:

1. Get 1 Kilogram Mussels Fresh with shells
2. Make ready 1 1/2 Cups Parboiled rice
3. Get 1 Cup rice Cooked
4. Take 1 1/2 Cups coconut Grated
5. Get 12 Shallots roughly
6. Prepare 1 Teaspoon Ginger
7. Prepare 5 Chilly Green
8. Prepare 2 Sprigs Curry Leaves
9. Prepare 1 1/2 Tablespoons Fennel seeds
10. Prepare 1 Teaspoon Cumin
11. Get Water as needed while grinding
12. Take 1 Teaspoon Turmeric powder
13. Make ready 3 Tablespoons Red Chilli powder
14. Take 1 Tablespoon Kashmiri Chilli powder
15. Get 1/4 Teaspoon Fennel powder
16. Take 1 Teaspoon Curry Leaves finely chopped
17. Get to taste Salt ( – If needed or adjust as we have al
18. Take 2 Tablespoons Water
19. Prepare Oil - for deep frying

Steps 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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