Ingredients (Serves 5)
1. Kallumekkaya / Mussels – 2 cups, cleaned
2. Turmeric powder – 1/4 tsp
Pepper powder – 1/4 tsp
Salt – To taste
Water – 2 tbsp
3. Coconut oil – 2 tbsp
4. Mustard seeds – 1/2 tsp
5. Onion – 1.5 – 2 cups, thinly sliced or chopped (/Or 1 cup shallots, sliced)
Thenga kothu / coconut slices – 1/3 cup
Ginger – 2 tsp, finely chopped
Garlic – 2 tsp, finely chopped
Green chilly – 1 – 2, diagonally sliced
Curry leaves – A few
6. Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 2 tsp
Coriander powder – 1 tsp
7. Garam masala powder or fennel powder – 3/4 tsp
Pepper powder – 1/2 tsp
8. Tomato – 1 medium, chopped or sliced
9. Coconut oil – 1 tsp
Curry leaves – A few
Method
1. Cook the mussels adding the ingredients numbered 2 for 5 – 7 minutes.
2. Heat coconut oil in a cheena chatti or any pan over medium-high heat. Add onion, little salt, thenga kothu, ginger, garlic, green chilly, curry leaves and sauté until onion is lightly browned. Add the turmeric powder, chilly powder and coriander powder. Saute until their raw smell is gone, about 1 minute. Add tomato and cook until mushy. Add garam masala powder and pepper powder. Finally add the cooked mussels. Cook for 3 – 4 minutes until completely dry and slightly roasted. You can roast it for a few more minutes if you like. Add a tsp of coconut oil and a few curry leaves. Switch off. Serve with rice and other side-dishes.
Kallumekkaya (Mussels) Roast is a post by Yummy O Yummy