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A popular malabar side dish
Published On: 30 Apr 2010
English: Raw Rice
telugu: Pachi Biyyam / Biyyamu
hindi: Arwa Chawal
Konkani: Soorev Orovu / Thando
Oriya: Arua Chaula
for more details, click the name of the ingredient
telugu: Kuppi Soptu
hindi: Valaiti Saunf / Aawonf
Bengali: Muhuri / Mitha Jira
Gujarati: Anisi / Sowa
Punjabi: Valaiti Sounf
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
Bengali: Laban / Noone
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Clean the mussels and drain.
Slit half way down into each mussel and remove the black pith in the centre.
In a separate vessel soak rice in hot water for 5 hours. Wash well and drain.
Take the items to be ground in a mixer: drained rice, raw rice, aniseed, cumin seeds, grated coconut, onions and required salt. Grind to a fine paste.
Stuff each mussel neatly with the ground paste and steam for 30 minutes.
Grind the ingredients for preparing masala: chilly powder, aniseed, turmeric powder and little salt. Prepare a batter with little water.
Dip each arikkadukka in the chilly batter and fry in sufficient oil until golden in color.
Malabar arikkadukka is ready and serve hot.
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