Kallummakkaya (Oyster) Pickle
Kallummakkaya is a type of oyster found in coastal places of Kerala. The word is often interchanged and used as mussels. In northern districts it is known as ‘Kallummakkaya’ while it’s called ‘Chippi’ in southern Kerala. It’s found in between rocks of sea shores and is seasonal. It’s used for preparing a wide variety of dishes like thoran, fry, curry etc. Let me give its simple pickle recipe.
Ingredients for Kallummakkaya Pickle:
- Kallummakkaya – 50
- Groundnut oil – ½ kg
- Mustard seeds – 2 small spoons
- Curry leaves – 6 stems
- Ginger finely chopped – ½ cup
- Garlic finely chopped – ½ cup
- Shallots (kunjulli) finely chopped – 1 cup
- Green chillies split into two – 1 cup
- Kashmiri chilli powder – 4 small spoons
- Turmeric powder – ½ tsp
- Methi (fenugreek) powder – ½ tsp
- Asafetida powder – 1 small spoon
- Vinegar – 150 gm
- Salt – as needed
How to prepare Kallummakkaya Pickle?
- Cook mussels in boiled water so that it can be opened. Then open the shell to get the flesh. Clean it well removing the dirt.
- Fry Kallummakkaya in hot oil and drain excess oil.
- Add mustard seeds to the remaining oil and when it sputters add curry leaves.
- Then sauté ginger, garlic, shallots and green chillies till it becomes light red colour.
- Add the powders and keep stirring. When it is heated add vinegar.
- Then add sufficient salt and fried mussels. Mix it well and put the flame off.
A few more non-vegetarian pickle recipes for you to try. Here is the page link. Click on the images in the gallery to read.
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