Kallummekkaya/ Mussels -- 1 cup (cleaned and half cooked) / 25 to 30nos small sizePreparation of kallummekkaaya fry:
Onion -- 1 medium, thinly chopped
Green Chilly -- 3 - 4
Ginger garlic paste -- 1 Tbsp
Tomato -- 1/2 of a medium size
Chilly powder -- 1 tsp
Coriander powder -- 1/2 tsp
Turmeric Powder -- 1/4 tsp
Salt -- to taste
Mustard Seeds -- 1 tsp
Oil -- 1 tbsp
Curry Leaves -- 1 spring
At times, I get cooked and shelled mussels here. If using those, I just marinate them with 1/4 tsp of turmeric powder, 1 tsp of chilly powder and a little salt.
If using fresh ones, I clean them depending on the size. For small ones, I fill them in a large pan and heat it.No need to add water. Toss it in between so that all of them are heated and the shells are wide open. Once cool, pick them out of the shell. Strain the water that comes out while steaming the mussels and Wash the mussels in it. This helps to retain the sourness of the mussels.Heat oil in a pan. Splutter mustard seed and then add onion,salt, green chillies and ginger garlic paste.Saute till it the onions are translucent and then add the tomatoes. Saute until the tomatoes are squishy. Add all the masalas and saute until the raw smell goes off.
Then boil it for 2 minutes with half cup of water and add mussels. As these are already cooked it will not take more than 5 - 10 minutes. Simmer until the required gravy remains.
Serve hot with rice / chapathi / pathiri.
Recipe Courtesy: Amma