Monsoon not only provides relief from the scorching heat of the summer but also brings plenty of scrumptious snacks that can be paired with tea. Crispy and spicy pakoras are the showstopper of the season and this evening snack has got many variations in the country. Arikadukka from Kerala is one such exotic type of fritter that is a must try in the rainy season.
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Originating from the kitchens of Malabar, this scrumptious snack is basically fried stuffed mussels that is enjoyed with a cup of tea during the monsoon in Kerala. Arikadukka is commonly sold by street vendors in the state and are quite popular among the locals.
Made from fresh mussels in the shell, it features rice dough, coconut and spices like red chilli powder, garlic and fennel powder in the stuffing. Before starting the recipe, mussels are boiled so that the shells get opened. The cooking process includes steam cooking and then deep frying in oil. It is also a part of Iftar meals in the region.
If you also want to pair your evening cup of tea with this monsoon snack from Kerala, here is a recipe to make arikadukka at home.
Arikadukka Recipe
Ingredients
- 1 kg fresh mussels
- 2 cups rice flour
- 10 shallots, roughly chopped
- 5 garlic cloves, chopped
- 4 green chilies, chopped
- 1 cup grated coconut
- 1 teaspoon fennel seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Water, as needed
- Coconut oil, for frying
Method
Clean the Mussels:
- Wash the mussels thoroughly and any dirt or sand.
- Steam the mussels until they open up slightly. Let them cool down and carefully one shell, keeping the mussel intact in the other shell.
Prepare the Stuffing:
- In a blender, grind the shallots, garlic, green chilies, grated coconut, and fennel seeds to a coarse paste.
- In a bowl, mix the ground paste with rice flour, turmeric powder, red chili powder, and salt.
- Add water gradually to make a thick batter.
Stuff the Mussels:
- Take a small portion of the batter and stuff it into each mussel shell, ensuring the batter covers the mussel completely.
- Press the shell back together gently to hold the stuffing in place.
Fry the Mussels:
- Heat coconut oil in a deep-frying pan. Carefully place the stuffed mussels into the hot oil.
- Fry until the outer batter turns golden brown and crispy. the mussels from the oil and drain on paper towels to excess oil.
- Serve the arikadukka hot with a cup of tea.