Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, arikadukka - stuffed mussels… a malabar special snack… It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Arikadukka - Stuffed Mussels… A Malabar Special Snack.. is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Arikadukka - Stuffed Mussels… A Malabar Special Snack.. is something which I’ve loved my whole life.

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

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

1. Take 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. Get 1 Teaspoon Ginger
7. Make ready 5 Chilly Green
8. Take 2 Sprigs Curry Leaves
9. Make ready 1 1/2 Tablespoons Fennel seeds
10. Make ready 1 Teaspoon Cumin
11. Prepare Water as needed while grinding
12. Take 1 Teaspoon Turmeric powder
13. Get 3 Tablespoons Red Chilli powder
14. Make ready 1 Tablespoon Kashmiri Chilli powder
15. Make ready 1/4 Teaspoon Fennel powder
16. Make ready 1 Teaspoon Curry Leaves finely chopped
17. Prepare 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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