Kallumakkaya Fry Recipe — Kozhikode Style

• 500 g fresh kallumakkaya (mussels), shelled
• 2 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp black pepper powder
• 1 tsp ginger-garlic paste
• 1 tbsp lemon juice
• Curry leaves
• 3 tbsp coconut oil
• Salt to taste

Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes | Serves: 4

1. 1Remove mussels from the shell or request shelled kallumakkaya from Onsup.
2. 2Rinse the mussel meat under cold water. Pat dry with a clean cloth.
3. 3Mix chilli powder, turmeric, pepper, ginger-garlic paste, lemon juice and salt into a thick marinade.
4. 4Coat the mussels evenly in the marinade and rest for 10 minutes.

1. 1Heat coconut oil in a flat pan on medium-high heat.
2. 2Add curry leaves — they will splutter.
3. 3Add marinated mussels in a single layer. Do not stir for 2 minutes.
4. 4Flip each mussel and fry the other side for 2 minutes until golden-brown.
5. 5Reduce heat, cover for 1 minute to cook through.
6. 6Remove and drain on paper. Serve immediately.

• •Dry the mussels well before marinating — excess moisture prevents crisping.
• •Use a cast iron or heavy pan for even heat.
• •Add a pinch of rice flour to the marinade for extra crunch.
• •Serve immediately — kallumakkaya fry loses its crispness quickly.