Though I am not one I am a big fan of this dish and have been trying to learn the art of making it for the longest time.
Warning the process is long and cumbersome, but worth every pain and patience.
- 50 fresh whole mussels
- 1 cup boiled rice
- 1 cup grated coconut
- 1 cup rice flour
- 2tsp fennel seeds
- 1/2 Tsp cumin seeds
- 15 shallots or 2 medium onion.
- 5 cardamoms
- Salt to taste
For frying masala:
1/2 tsp salt
1/2 tsp turmeric powder
3 tsp chilli powder
1tsp fennel seeds powder
Clean the mussel from out side. Open the raw mussels using a sharp small knife and clean it from inside ( this is the most cumbersome work and takes time, energy and arm power)
Boil 1 litre of water, add the rice, switch the fire and keep it closed for 5 mins, after 5 mins stir the rice, continue this process 3-4 times in an interval of 5mins each, until the rice is half cooked.
In a small jar container grind the Cumins, fennel seeds and cardamoms coarsely. Add the onions, coconut along with salt further grind for sometime. Leave aside.
Wash the half cooked rice and drain. In large container mix the coconut masala to the half boiled rice and grind coarsely with water.This does not have to be very thick dry paste, it should be a little loose paste. Mix well and to bring in thickness add the rice powder. When you hold the mixture it should bind together.
Now stuff the rice mixture in between the opened mussels and steam for 30mins. You may steam it like idly.
Remove from fire and leave it to cool. You may store it in the fridge and use it later too. When cool coat with masala to shallow fry like fish.
This dish can be had for lunch or dinner or just as a snack by itself with evening tea.
A big hug and thank you to my friend Sahira Salim for helping and guiding me😍