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Kallumakkaya Achar – Kerala special delicious mussels pickles recipe
Cijo George Thomas
: 15 (
Kallumakkaya or mussels pickle is a unique and special achar which is very easy to make. Mussels is one of the popular seafood (bivalve shellfish) seen abundantly along the shore. This article reveals the details of Kallumakkaya achar.
Kallumakkaya or mussels pickle is a unique and special achar which is very easy to make. Mussels is one of the popular seafood (bivalve shellfish) seen abundantly along the shore. The cultured mussel usually tastes sweeter. They are rich in minerals and proteins and have low fat and cholesterol content. As 100 gm of Kallumakkaya include 3.5 mg iron, 88 mg calcium, 290 mg sodium, 95 calories, 2.2 gm fat and 14.5 gm protein, it is ideal and healthy for everyone to have some. Kallumakkaya can be stored in low temperatures for up to 8 days. Try this mouth watering pickle in your house and impress others.
1) Kallumakkaya (mussels) – 100
2) Chilly powder – 3 teaspoon
Turmeric powder – 1/2 teaspoon
Salt – to taste
3) Dry red chilly – 3/4 cup
Turmeric powder – 1 teaspoon
Cumin seeds – 1/2 teaspoon
Fenugreek – 1/2 teaspoon
Tomato – 3
4) Green chilly (pieced) – 12
Ginger (sliced) – 1 teaspoon
Garlic (sliced) – 20
Mustard – 1/2 teaspoon
Curry leaves – needed
5) Salt – to taste
Vinegar – 2 cups
6) Oil – 125 ml
How to prepare
Take some fresh Kallumakkaya and keep it in refrigerator to cool after removing its outer coating. Remove its fleshy part from center using knife. You can also take its flesh by boiling or steaming it for sometime because fresh mussels contain some liquid which is evaporated during the process making it easy to remove. Mix the meat with the 2nd ingredients and fry it after making it dry. Now crush the 3rd ingredients without using water. If needed, you can use vinegar in place of water. Pour all the excess oil into a frying pan and start heating it. When it gets hot, add mustard to it and then add the rest.
Now pour the paste prepared using 3rd ingredients into it and fry it till oil is cleared. Add the left vinegar and some salt to taste. When the water gets almost dry, add Kallumakkaya and keep it aside after mixing it properly. When it becomes cool, store it in a clean and dry bottle. This is how you prepare a delicious Kallumakkaya (mussels) achar.
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