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Arikadukka (Fried Stuffed Mussels)

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Arikkadukka is a popular snack of the Malabar region in Kerala. It is deep fried stuffed Mussels. I have been craving for this snack for a long time. While I was looking to order fish online, I found that Mussels were available. Without missing a moment, I placed an order. Next was to make sure I had all in the ingredients in stock. Thankfully I did. As I had already done a research on cleaning mussels, I didn’t have to struggle much.
While I was busy in the kitchen, my parents, who are visiting us, came and enquired what I was preparing. On mentioning the name, they were also curious as they too had never tasted Ari kadukka. I wasn’t very hopeful about D liking it. But to my surprise, he ended up having 2-3 of them and giving a thumbs up. Even J and my parents loved it.

 

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Arikadukka (Fried Stuffed Mussels)
Prep Time 20 minutes
Cook Time 35 minutes
Servings
pieces
Ingredients
For the Coating
Prep Time 20 minutes
Cook Time 35 minutes
Servings
pieces
Ingredients
For the Coating
Instructions
  1. Make sure the mussels you have are open. Discard the ones that are closed.
  2. Scrub them clean and open the mussels a bit wider. Remove the beard and clean each mussel by holding under running water.
  3. Make sure the mussels are open wide enough to be stuffed. You may widen it by pulling both sides.
  4. Grind the coconut, shallots, ginger, green chilli, fennel seeds and cumin seeds to a coarse mixture.
  5. Keep aside.
  6. Take rice flour in a bowl.
  7. Add the ground mixture and mix well.
  8. Boil water with salt in a pan and keep aside.
  9. Pour the boiling water into the rice flour mixture and mix well to form a smooth dough.
  10. Take a small portion off the dough and stuff each mussel as shown in the picture.
  11. Continue the procedure till all mussels are stuffed.
  12. Place all the stuffed mussels in a steamer and steam for about 15-20 minutes or till the dough is cooked though.
  13. Allow to cook completely.
  14. Meanwhile in a small bowl, take the chilli powder, turmeric powder, fennel powder, garlic paste and salt.
  15. Add water and make a slightly runny batter.
  16. Heat oil for deep frying.
  17. Dip each mussel in the batter.
  18. Drop in hot oil and fry till golden brown on all sides.
  19. Transfer to an absorbent paper.
  20. Serve hot.
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