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Stuffed Kallummakkai(Mussels) - another Ramzan special
Published On: 05 Oct 2006
English: Parboiled rice
tamil: Puzhungal Arisi
telugu: uppudu biyyam
hindi: usna chawal
for more details, click the name of the ingredient
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
English: Fennel seeds
tamil: Perunjeeragam / Shombei / Sathakuppai;
malayalam: Perumjeerakam / Suthakuppa
telugu: Peddajeelakarra Or Sopu
kannada: Sompu / Badi-Sopu / Dodda Jeerige / Dodda Sompu
hindi: Saunf / Sonp
Bengali: Panmohuri / Mauri / Methe
Gujarati: Variari / Warjari
Marathi: Saunf / Badishep
Punjabi: Badi Saunf / Shathapushpaa
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
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
Bengali: Laban / Noone
Grind the rice smooth without adding water.
Grind together grated coconut, fennel seeds, small onions, powdered cardamoms and salt into a smooth paste.
Mix the above two to form a nice dough.
Clean the mussels well and remove all the threads or strings from inside.
Make small balls off the dough and place them one by one inside the mussels.
Steam them, till done.
Remove the unwanted stuff from it.
Make a paste of ginger, garlic, chilly powder, turmeric powder and garam masala powder along with a little water.
Coat the cleaned mussels with the above paste and deep fry them in oil.
my husband loved it
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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.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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