Ingredients
- 500 g Mussels (cleaned with shells on)
- ½ cup Fresh grated coconut
- 3 (adjust to taste) Green chilies
- 1-inch piece Ginger
- 4 cloves Garlic
- 8 Shallots / small onions
- 1 sprig Curry leaves
- ½ tsp Turmeric powder
- ½ tsp (optional) Red chili powder
- Salt: to taste
- 2 tbsp Coconut oil
Directions
Chippi Thoran, also known as Kallumakkaya Thoran, is a traditional Kerala-style dry seafood stir-fry celebrated for its rich flavors and aromatic spices. Fresh mussels are lightly sautéed with grated coconut, green chilies, ginger, garlic, and a touch of turmeric, then garnished with curry leaves. The dish has a perfect balance of tender, juicy mussels and the slightly crunchy texture of coconut, making it an ideal accompaniment to steamed rice.
Across Kerala, this dish is popularly called Chippi Thoran, while in some coastal regions it is referred to as Kallumakkaya Thoran. Regardless of the regional name, the preparation remains authentic — a quick, nutritious, and flavorful stir-fry that highlights Kerala’s coastal culinary traditions.
Perfect for lunch or dinner, Chippi Thoran is loved for its simplicity, high protein content, and the classic combination of coconut and spices that makes Kerala cuisine so distinctive.
Here’s an approximate nutrition breakdown for Chippi Thoran / Mussels Thoran per serving (serves 2–3):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 180–220 kcal |
| Protein | 20–25 g |
| Fat | 10–12 g |
| Saturated Fat | 4–5 g |
| Carbohydrates | 6–8 g |
| Fiber | 2–3 g |
| Sugars | 1–2 g |
| Sodium | 400–500 mg |
| Cholesterol | 150–180 mg |
| Vitamin C | 6–8% DV |
| Iron | 15–20% DV |
Notes:
Nutritional values are approximate and vary based on amount of coconut, oil, and mussels used.
High in protein and minerals like iron and zinc from mussels.
Moderate fat content mainly from coconut and oil; using less oil reduces calories.
Disclaimer: The nutritional information provided is an estimate and may vary depending on ingredient brands, quantities, and cooking methods. Please consult a nutritionist or healthcare professional for personalized dietary advice. This recipe is for informational and culinary purposes only.
Steps
1 Done | PreparationClean the Mussels: Wash the mussels thoroughly in running water. Scrub off any sand or dirt. Drain. Make Coconut Paste: Grind green chilies, ginger, garlic, and half of the grated coconut into a coarse paste using a little water. |
2 Done | Cooking Steps1. Heat coconut oil in a pan. Add curry leaves and sliced shallots. Sauté until they turn translucent. 2. Add turmeric powder and the coconut-chili-ginger-garlic paste. Sauté for 2–3 minutes until raw smell disappears. 3. Add cleaned mussels and salt. Mix well to coat the mussels with the spice paste. 4. Cover the pan and cook on medium flame for 5–7 minutes, stirring occasionally. The mussels will release water and cook in their own juices. 5. Once the water dries up, add the remaining grated coconut and sauté for another 2 minutes. 6. Remove from heat. Garnish with extra curry leaves if desired. |
3 Done | Serving SuggestionsServe hot with steamed rice or as a side dish with Kerala-style meals. Pairs well with rasam or sambar for a traditional touch. |
4 Done | Quick TipsDon’t overcook mussels; they turn rubbery if cooked too long. Coconut oil gives authentic Kerala flavor, but you can use vegetable oil in a pinch. Adjust green chilies based on your spice tolerance. |
