Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Kallumakkaya Ularthiyathu

Backwater mussels stir-fried dry with shredded coconut, shallots, ginger, and a generous hand of black pepper — a prized toddy-shop staple and one of Kerala's most addictive seafood preparations.

🧺 Ingredients

• Fresh mussels, cleaned and half-shell removed: 400 g meat
• Shredded fresh coconut: 80 g
• Shallots: 100 g, sliced thin
• Ginger: 20 g, minced
• Garlic: 6 cloves, minced
• Green chillies: 4, chopped
• Red chilli powder: 1½ tsp
• Turmeric: ½ tsp
• Black pepper, coarsely ground: 1½ tsp
• Garam masala: ½ tsp
• Curry leaves: 3 sprigs
• Coconut oil: 3 tbsp
• Salt: 1 tsp
• Do not overcook mussels in Step 1 — 3 min is enough; they finish cooking in Step 3.
• High heat in Step 3 is essential for the characteristic slightly charred edges.

👩‍🍳 How to make Kallumakkaya Ularthiyathu

1. Steam mussels in a covered pan with 2 tbsp water for 3–4 min until they open.
2. Drain and remove from shells.
3. Marinate with turmeric, chilli powder, and ½ tsp salt for 10 min.
4. Heat coconut oil.
5. Add shallots; cook until crisp-golden, about 4 min.
6. Add ginger, garlic, green chillies, curry leaves; stir 2 min until aromatic.
7. Add marinated mussels.
8. Stir-fry on high heat until edges begin to crisp slightly, about 3–4 min.
9. Add shredded coconut, black pepper, garam masala, and remaining salt.
10. Stir-fry until coconut turns golden and the mixture looks dry and aromatic.
11. Oil should glisten on the surface.

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