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

Now as most of us who are familiar with Malabar cuisines,would have heard or tasted the most popular snack,'Kallumakkai Nirachathu' or 'Arikadukka' at least once in their life time. I am sure about it..if not you better be luck next time.

This time when i was returning back from Kerala, my sons made sure that i get some of these mussels o prepare 'Arikadukka'.

'Arikadukka' are fried mussels as the name suggests ,stuffed with a mixture of raw rice paste, shallots and spices, then steamed with shell and fried. These type of mussels or kadukka are easily available in Northern Kerala, especially,the best are available at my place ‘Thalassery’. We prepare delicious curry’s , snacks, fries and the list goes on.but nothing can beat the taste of this delicacy.

In Thalassery near the bus stand we used to get lots of Arikadukka from a 'Thattukada', we call it, 'Undhuvandi'. He makes the best, i have never tasted better than his.My children just loves to have it anytime.Here goes his recipe with a like modification...

Step by step preparation (Its a bit lengthy process).

Ingredients

1. Fresh Mussels with shells – 1 Kg

For the dough

1. Parboiled rice – 2 ½ cups
2. Cooked rice – 1 cup
3. Grated coconut – 1 ½ cups
4. Shallots roughly – 10 – 12
5. Ginger – 1 Tsp
6. Green Chilly - 4-5
7. Curry Leaves – 2 Sprigs
8. Fennel seeds – 1 ½ Tbsp
9. Cumin - 1 Tsp
10. Water – as needed while grinding

For Marinating

1. Turmeric powder – 1 Tsp
2. Red Chili powder – 2 – 3 Tbsp
3. Kashmiri Chili powder – 1 Tbsp
4. Fennel powder – ¼ Tsp
5. Curry Leaves finely chopped – 1 Tsp (Optional)
6. Salt – to taste (If needed or adjust as we have already added salt to the dough)
7. Water – 2- 3 Tbsp
8. Oil - for deep frying

Preparation

• 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.
• Roughly chop ginger, shallots and green chili and coarsely grind these with grated coconut, fennel seeds, cumin, and curry leaves.
• Clean the mussel shells by scrubbing all the dirt under running tap water.
• 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.

• 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.
• Steams cook them for about 25 – 30 minutes, in 2 -3 batches and let It cool. (When hot the dough will be sticky).
• 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.