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Pickle with Mussels(Kallummakkai)
Published On: 07 Oct 2004
English: Gingelly Oil
telugu: Nuvalu Nuna
hindi: Thil Ka Tel
Marathi: Til Che Tel
for more details, click the name of the ingredient
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
Clean mussels properly.
:- There is a portion which looks dark that needs to be removed.
Soak the cleaned mussels in water mixed with turmeric powder and salt.
:- Clean it 2-3 times. This is very much essential.:- A medium size mussel will come to 2 - 3 inches, you can cut to around 1 inch sizes.
Mix the mussels with salt, chilly powder and keep it for 1 - 2 hours.
Cook the mussels with 1/4 cup of water for around 5 minutes with salt.
Sieve it and make the pieces dry (basically unsoak it).
Heat 5 - 6 tbsp of gingelly oil in a non stick frying pan.
Add garlic pieces and the cooked mussels, along with the crushed pepper. Stir well.
Fry for about 15 mins.
:- Do not deep fry it.
Lower the flame and add the pickle powder and stir for 4 - 5 minutes, till it becomes dark red in colour.
Once this is ready, transfer it into a steel vessel.
Boil 100-150 gm of gingelly oil in the same frying pan and pour it over the mussels mixed with pickle powder and stir well.
:- This forms the gravy for the pickle.
Add vinegar and salt, if reqd.
:- In a couple of days time, the pickle will be consistent and can be served.
is there a substitue for the pickle mixture?
Tried this the same day I saw this recipe.
Came out very good.
Its spicy ..can keep it for long time ..But I doubt ...going to finish soon.
Thank you again
This is excellent, seems to be great
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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