കല്ലുമ്മക്കായ - TopicsExpress

കല്ലുമ്മക്കായ അച്ചാര്‍ Kallumakkaya Achar / Mussels Pickle INGREDIENTS Fresh Mussels - 1 kg Chilly Powder - 1tbsp + 2 tbsp Turmeric Powder - 1/4 tsp Salt - 1/2 +1/2 tsp (or as required) Gingelly Oil - 200ml + 2 tbsp for frying kismis Green Chilly - 20 g Ginger - 40 g (1/4 cup slivered) Garlic - 75g thinly sliced (1/2 cup tightly packed) Curry Leaves - 12 leaves Vinegar - 1 cup + 1/4 cup+2 tbsp to dip muslin cloth Kismis - 3 tsp Split mustard seeds - 1 tsp METHOD Wash and clean the mussels. Marinate it with chilly, turmeric and salt for half hour. Transfer the marinated mussels to a skillet and let boil to dry up the water in it. Heat oil, transfer the mussels into it and fry. Using a slotted spoon strain the mussels and transfer to a plate lined with kitchen tissue. In the same oil fry the ginger for 1/2 minute. Add in the garlic fry for 1/2 minute. Then add in the chilly. Fry for 10 secs. Switch off the flame. Add in the curry leaves. Transfer the fried mixture along with the oil and the mussels into a vessel. Mix well. In a mud pot mix 2 tbsp chilli powder with vinegar and bring to a boil. Let cool completely. Transfer it to the mussels mixture. Heat 2 tbsp gingelly oil to fry kismis. Add it to the mussels mixture. Add the split mustard seeds. Check salt .Wrap a muslin cloth (dipped in vinegar and squeezed) around the vessel and leave it overnight. Next day add 1/4 cup of vinegar and mix well. Transfer it to a bharani / air tight container. Cooking Tips: > Use small fresh mussels. > Reduce the amount of chilly if you like it less spicy. > Fry the mussels till the oil stops bubbling. It should not be over cooked. >Add salt with care as the mussels will have salt in it. A little extra can be added the next day. > You can add thinly chopped dates too. > Make sure that there is no moisture in the vessel / bharani you transfer the pickle. > It can be used right away but better if you can keep it for a week and then use. The masala blends in.

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