Ingredients
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For Cleaning the Mussels
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12 fresh mussels
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Water & salt (for soaking)
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For the Stuffing
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1 cup rice flour
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½ cup grated coconut
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½ tsp cumin seeds
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½ tsp fennel seeds
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2 small shallots (chopped)
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½ tsp turmeric powder
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Salt to taste
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Water (as needed)
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For Frying
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2 tbsp coconut oil
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½ tsp turmeric powder
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½ tsp chili powder
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½ tsp black pepper powder
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1 sprig curry leaves
Directions
Arikkadukka, also known as Stuffed Mussels, is a traditional and much-loved delicacy from the Malabar region of Kerala, India. This dish combines the rich flavors of fresh mussels with a soft and mildly spiced rice stuffing, followed by steaming and shallow-frying to create a crispy, flavorful outer layer.
Mussels (kadukka in Malayalam) are a coastal favorite, often found in abundance along Kerala’s shores. In this recipe, the mussels are carefully cleaned, steamed, and then filled with a fragrant rice and coconut mixture. This stuffing is made by grinding coconut with aromatic spices and then mixing it with rice flour to create a thick dough. The stuffed mussels are steamed to cook the filling, allowing it to bind with the meat inside. Finally, they are removed from their shells and shallow-fried in coconut oil with spices to achieve a golden, crispy texture.
Arikkadukka is a special dish often prepared during family gatherings, festive occasions, and Ramadan iftar meals in Malabar households. It is usually served as a teatime snack, accompanied by coconut chutney or spicy dipping sauces.
| Aproximate breakdown of the nutrition for Arikkadukka (Stuffed Mussels) per serving (assuming 1 mussel stuffed and fried): | |
|---|---|
| Calories | 120–150 kcal |
| Protein | 8–10 grams |
| Fat | 7–9 grams |
| Carbohydrates | 10–12 grams |
| Fiber | 2–3 grams |
| Sugar | 2–3 grams |
| Sodium | 150–200 mg |
| Notes: Nutritional values can vary depending on portion size and specific ingredients used (e.g., type of oil, amount of coconut, etc.). If you’d like a more precise breakdown based on your specific ingredients, feel free to adjust accordingly. | |
Steps
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1
Done
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Cleaning & Prepping the MusselsFresh mussels need to be cleaned thoroughly before cooking. Begin by soaking the mussels in salt water for about 30 minutes to remove any sand or grit. Scrub the shells well using a brush to remove any dirt. Carefully open the shells using a small knife—be gentle to avoid breaking them. Keep the mussel meat attached to one half of the shell, while discarding any unwanted particles. Once cleaned, rinse them well and set them aside. |
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2
Done
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Preparing the Rice Flour StuffingThe stuffing is what makes Arikkadukka unique, giving it a soft, mildly spiced, and slightly coconut-flavored texture inside. To prepare: 1. Grind grated coconut, cumin seeds, fennel seeds, shallots, turmeric powder, and salt into a coarse paste. 2. Transfer this paste to a mixing bowl and combine it with rice flour. 3. Add small amounts of water gradually, kneading it into a thick, smooth dough similar to idiyappam dough. The dough should be pliable but not too sticky. |
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3
Done
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Stuffing & Steaming the MusselsOnce the stuffing is ready, it's time to fill the mussels: 1. Take a small portion of the prepared rice dough and gently press it into the opened mussel shell, covering the mussel meat. Be careful not to overfill, as it needs to stay intact during steaming. 2. Repeat this for all the mussels, ensuring an even stuffing. 3. Arrange the stuffed mussels in a steamer and steam them for about 15–20 minutes. This will cook the rice stuffing, allowing it to firm up and hold together with the mussel meat. |
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4
Done
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Frying the Mussels to PerfectionOnce steamed, allow the mussels to cool slightly before removing them from their shells. At this stage, the mussels will hold their shape with the firm rice stuffing. Now it’s time to fry them to perfection: 1. Heat coconut oil in a pan over medium heat. 2. Add curry leaves to the oil for an aromatic touch. 3. Sprinkle turmeric powder, chili powder, and black pepper powder into the oil to infuse it with flavor. 4. Place the stuffed mussels in the pan and shallow-fry for about 2–3 minutes on each side until they turn golden brown and slightly crispy. |
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5
Done
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Serving & Enjoying ArikkadukkaArikkadukka is best enjoyed hot and fresh, straight from the pan. The crispy, golden exterior combined with the soft, flavorful stuffing inside makes it an irresistible dish. It pairs wonderfully with coconut chutney, a spicy tamarind dip, or even a simple drizzle of lemon juice. This dish is often served as an evening snack along with a cup of strong Malabar-style tea. It’s also a popular dish during Ramadan, as it provides a satisfying and protein-rich meal after a day of fasting. |
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6
Done
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Variations & Tips• Extra Spicy Version: Add green chilies or extra black pepper to the stuffing for more heat. • Fried Without Steaming: Some versions of Arikkadukka skip the steaming step and fry the mussels directly after stuffing, though steaming ensures a firmer texture. • Alternative Coatings: Instead of just shallow-frying, you can coat the mussels lightly in rice flour or gram flour for a crunchier crust. Arikkadukka is a true Malabar gem, bringing together the rich flavors of the sea with the warmth of traditional Kerala spices. Try it out and enjoy this coastal delicacy at home! 😊 |
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