Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, arikadukka - stuffed mussels… a malabar special snack… It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Arikadukka - Stuffed Mussels… A Malabar Special Snack.. is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Arikadukka - Stuffed Mussels… A Malabar Special Snack.. is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

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

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