Arikkadukka… stuffed mussel fry. Mussel filled with rice flour fry—-Stuffed mussel—Seafood recipes. Cleaning a mussel is a time consuming process.but we can enjoy it while eating the mussel fry.delicious.yummy :) It is a special tea item in Kannur and Thalassery. Once you taste it,you can't forget the taste.that much yum. Arikkadukka… stuffed mussel fry

You can cook Arikkadukka… stuffed mussel fry using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Arikkadukka… stuffed mussel fry
  1. You need 8 1 Cups of parboiled rice water soaked in for hours.
  2. Prepare 1 Cup of coconut grated.
  3. You need 1 Tablespoon of anniseed.
  4. Prepare 5 of red onions small.
  5. It’s to taste of salt.
  6. Prepare 2 Teaspoons of cumin seeds.
  7. Prepare 1 Kilo of mussel fresh.

Arikadukka or Fried Rice Dough stuffed mussels, a Malabar speciality snack… Yes, I am a huge fan of Malabar dishes and I am glad to have tasted some of the dishes cooked by my mom and my aunts while growing up. Stuff the mussel neatly with rice paste. Remove from the fire and when it cools remove from the shell. Dip each mussel in masala and fry in hot oil till done.

Arikkadukka… stuffed mussel fry step by step

  1. Clean the outer shell of green mussels. (please check in youtube how to clean the mussels for arikkadukka).open its shell half way..

  2. 1)coarsely blend grated coconut, anniseed and red onions. keep aside. 2)Now blend the rice. consistency is same as that of "ada"..

  3. Mix 1 and 2. mix well.add salt to it. make sure the consistency is that, we can make ball out of it..

  4. Stuff this mixture inside the mussel shell. and steam it for 10 to 12 min. after that remove the greenshell carefully so that the meat is not shattered..

  5. No dip it in a mixture of (turmeric+salt+ red chilli powder+ fish fry mix). shallow fry it in pan on medium flame..

Stuffed Fried Mussels is one of the famous snacks in Malabar region of Kerala, India. Gently separate mussel-dough from shell taking care not to seperate separate mussel from dough. Make a paste of chili powder, turmeric powder and very little salt with just enough water. Separate, rinse and dry the mussel shells. Spread the rock salt evenly in an ovenproof serving platter.