Kallumakkaya Pickle | Mussel Pickle
Ingredients
- 2 Cups Mussels Boiled and cleaned
- 2 Tbsp Pickle powder
- 3/4 Cup Sunflower oil
- 5 Nos. Green Chilly Chopped
- 2 Pods Garlic Chopped
- 2 Tbsp Ginger Chopped
- Curry leaves Few
- 1 Small piece Jaggery
- 1/2 Cup Vinegar
- Salt As reqd
Instructions
- Clean the mussels. If you buy it with shell, wash it well and add it to 2 cups of water and boil it for 10 minutes. The tight lipped shell will open up after that. Switch off the flame after this and when the water has cool-down, remove the mussels from the shell. You will see a black intestine in the center of the mussel meat. Take this out by pressing the bulged center of the mussel. But here i bought very little sized mussels and I didn't remove that portion.
- Now add pickle powder and required salt into cleaned mussels.
- Marinate the mussels in the mixture and keep it for 10 minutes.
- Heat oil in a kadai and fry the mussels.
- Transfer into a plate.
- In the same oil, add the chopped ginger, garlic, green chilly and curry leaves.
- Fry till the raw smell goes off.
- Add the fried mussels into it and 1/4 cups of hot water and salt as required.
- Add a piece of jaggery and mix well. Let the pickle cook for 2 minutes on medium to low flame.
- Turn off the flame and add vinegar and mix well.
- Let it cool and keep it in an airtight container. It can be stored up to 6 months in refrigerator
Notes
You can visit this link Kallumakkaya Roast. You can also visit this link Kerala Mussel Fry.
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