Kallumakkaya Nirachathu Recipe — Kozhikode Style

• 500 g fresh kallumakkaya (mussels), scrubbed clean
• 1 cup finely grated coconut
• 2 tsp red chilli powder (adjust to taste)
• 1 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 1 tsp fennel seeds (perumjeerakam)
• A handful of fresh curry leaves
• 2 tbsp coconut oil
• Salt to taste

Prep: 20 minutes | Cook: 30 minutes | Total: 50 minutes | Serves: 4

1. 1Scrub the mussel shells under running water to remove any dirt or barnacles.
2. 2Using a knife, gently open each mussel halfway — do not detach the two shells completely.
3. 3Remove the beard (the fibrous threads) by pulling firmly towards the hinge.
4. 4Rinse under cold water and keep in a colander to drain. Use within a few hours of opening.

When you order kallumakkaya from Onsup Fresh in Kozhikode, we can deliver them freshly cleaned and ready to stuff, saving you time.

1. 1Mix grated coconut, chilli powder, turmeric, ginger-garlic paste, fennel seeds and salt in a bowl until combined.
2. 2Stuff a small amount of this coconut mixture into each opened mussel shell. Press the shells back together firmly.
3. 3Heat coconut oil in a wide, flat pan on medium heat. Add curry leaves.
4. 4Place the stuffed mussels in a single layer in the pan. Cover and cook for 8–10 minutes.
5. 5Open the lid, turn the mussels gently and cook uncovered for another 5 minutes until the shells are slightly charred.
6. 6Serve hot with rice or Kerala parotta.

• •Use coconut oil for the most authentic Malabar flavour.
• •Do not overcook — mussels toughen quickly.
• •Add a few drops of lemon juice to the stuffing for brightness.
• •Freshness is everything with kallumakkaya. Order same-day from Onsup for best results.

Kallumakkaya Nirachathu pairs beautifully with Kerala kanji (rice porridge), ghee rice, or plain white rice. It also works as a starter alongside a glass of cool moru (buttermilk).