Kallumakkaya Ularthiyathu / Mussels Fry

Mussels, commonly referred to in Kerala as Kallumakkaya or Kadukka, is a very popular seafood in the coastal regions of Kerala. It is harvested from the rocks found on the coastal lines. There are different recipes that Kerala has to offer to savour these shell meat. Here is one of the recipes - a lip smacking simple, yet spicy preparation - Kallumakkaya Ularthiyathu. The rich flavour of the mussels are enhanced by the use of chilly powder, pepper powder and fennel powder. And you can't the forget the coconut pieces that you bite into in between. Nothing much can be said about this dish, except that you have to taste it to fall in love with it.

Serves: 4 - 5
Preparation Time: 10 minutes + time to clean and prepare mussels
Cooking Time: 30 minutes

Ingredients

• 500g mussel meat, heat shocked, shelled and cleaned (around 40 - 45)
• 3 medium onions, chopped
• 2 tbsp ginger, finely minced
• 2 tbsp garlic, finely minced
• 4 medium green chilly, chopped (adjust to taste)
• 1/3 cup coconut pieces, finely chopped
• 1 tbsp coriander powder
• 1 tbsp kashmiri chilly powder
• 1 tsp pepper powder
• 1/4 tsp turmeric powder
• 2 tsp white vinegar
• 1 tsp + 1 tsp fennel powder (may add more if required)
• 2 tsp mustard seeds
• 2 sprig curry leaves
• 4 tbsp coconut oil
• salt to taste 

Method
1. Heat oil in a flat bottomed pan over medium flame. Splutter mustard seeds followed by curry leaves. Add ginger, garlic and green chilly and stir fry until they turn brown. Then add coconut pieces and onion with salt and stir fry until onion becomes soft for two minutes.
2. Then add all the spice powders except for 1 tsp fennel powder and roast until aroma rises. Add vinegar and mix well. Then add mussel meat and toss carefully till mussels are coated with the spices. Spread the mussels in a single layer in the pan and cook on the open pan over high flame until all water evaporates, tossing occasionally, taking care not to burn. When the mussels are fried well remove from flame and sprinkle the remaining fennel powder and toss.

Serve hot with rice or tapioca.