fb fb

Nammude ruchikal Taste With Us

Share my Story
Kallumakkaya roast

Kallumakkaya or kadukka or kakka in some place are shellfish called Mussel.

Ingredients:
Kallumakkaya /Mussel : 20-25 nos
Red chili powder
Pepper powder
turmeric powder
salt
Garam masala powder
Cornflour
Onion : 2 nos ( chop into small size pieces)
Tomato : 1  ( chop into small pieces)
Green chilies: 2 nos ( make a paste of it)
Ginger  paste: 1 tbs
Garlic paste: 1 tbs
Oil
Curry leaves: 4 stems
Coriander leaves : 3 or 4 stems
Tomato sauce : 2 tbs
Sugar:1/2 tbs
Preparation:

Clean the Kallumakkaya  properly and take the flush from shell.

For taking, flush, first boil the kallumakaaya in water for 5 minutes. Once it is cooled it will open the shell, then you can easily take the flush using knife.

 

In a bowl add cleaned kallumakaaya  pieces, 1/4 tbs of salt, 1 tbs red chili powder, 1/2 tbs turmeric powder, 1/2 tbs pepper powder and 1 tbs of cornflour into it. Marinate with ingredients and keep aside for at least 10 minutes.

Then shallow fry the kallumakaaya   in oil and keep it aside.

In this oil( we fried the kallumakaaya) add 1 tbs ginger, 1 tbs  garlic paste, and chopped green chilies . Saute it and add chopped onion into it. Add 1/2 tbs of salt now and stir it well.once onions turn it color to golden brown add chopped tomatoes into it. Mix it well and cook the tomatoes. After 3 to 4 minutes add fried kallumakaaya into it. cook for 2 minutes. Then add 1/2 tbs of red chili powder, 1/2 tbs of turmeric powder, 1/2 tbs of pepper powder,1/2 tbs garam masala and 2 tbs of  tomato sauce. Stir it well and cook for 3 to 4 minutes.

Finally add add coriander leaves.

Tasty kallumakaya roast ready to serve. Serve with rice, chapati , pathiri, appam etc…

Rate this Recipe
Share this Recipe:
Share

Recipe by

Author
Admin


Tags: ,

Categories

Recent Posts

Ingredients : For marinating the chicken : Whole Chicken Yogurt : 1/2 cup Tandoori Masala mix : 1 packet Ginger-garlic paste : 1 tb
Finger millet is known as Ragi, Muthari etc...
Ingredients: Cooked Rice : 1 cup (basmati preferred) Wheat flour : 1/ 2  cup Rice flour : 1 cup Curd : 1/ 2 cup Baking so