Ari Kadukka (Kadukka Nirachath)

Ari Kadukka is a trademark dish of Thalassery of Malabar region. It’s a type of stuffed mussels quite popular in the area. It’s called Kallummakka in Malabar region and Chippi towards the southern districts. It’s not available in between. Kakka is a variety of fresh water mussels abundantly found in middle Kerala, and quite popular too. It’s very small comparing with Kallummakka.  

Ingredients for Ari Kadukka (Kadukka Nirachath):

1. Puzhukkalari (Boiled rice) – 450 gm

2. Cumin seeds – 1 small spoon

    Fennel seeds – 1 small spoon

    Green fresh cardamom – 2

3. Coconut scrapped – ½ piece

    Shallots chopped – 50 gm

    Salt – As required

4. Mussels (Kallummakka also known as Chippi) – 25, cleaned

5. Chilli powder – 3 big spoons

    Turmeric powder – ¼ small spoon

    Fennel powder – 1 small spoon

    Cloves – 2

    Green fresh cardamom – 2

    Cinnamon – 1 piece

    Ginger – ½ inch piece

    Garlic – 2 cloves

    Coriander leaves chopped – ½ big spoon

    Curry leaves – 1 stalk

    Salt – As required

6. Oil – To fry

How to prepare Ari Kadukka (Kadukka Nirachath)?

1. Soak rice in warm water for 4-5 hours.

2. Later wash it and drain excess water.

3. Powder ingredients no: 2 and add to rice.

4. Grind this mixture along with ingredients no: 3.

5. Using a knife, drain off the excess water in mussels. 

6. Now fill the rice batter inside the shell of mussels and steam cook for 45 minutes.

7. Once it gets cooled, remove the shell. Rice mixture should cover the mussels.

8. Make a fine paste of ingredients no: 5 adding a little water and marinate the mussels.

9. After half an hour deep fry in hot oil.

10. Ari Kadukka should be golden brown in colour.

Source: Vanitha Magazine August 15-30 2016

Note: Clean the inner surface of the mussels as well and remove waste. You can cut into two pieces without breaking the outer shell. Then the water drained from mussels can be used to prepare rice batter. The rice mixture should be fully filled in the mussels, and once cooked while removing the shells, take extra care not to break the rice coating of cooked mussels.

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Sandy

A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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