Kerala is famous for huge variety of seafood. If someone asks which one is the best to try out, I would have no doubt to say it is kalummakay. Kalummakaya is a popular mussels found in the coastal regions of Kerala Mussel is the common name used for the members of several families of clam. The word mussel means the edible bivalves of marine family. Mussels should always be checked if they are still alive just before they are cooked, enzymes quickly breakdown the meat and make them unpatable after dying. A simple criterion to check is live mussels shut tightly when in air disturbed slightly, Open unresponsive mussels are dead and must be discarded. I found it important for all to know this. When cleaning fresh mussels, remember to scrub well with a stiff brush, get rid of all sand, and remove the beard before getting started with the recipe.
This dish is made with biriyani rice. I’m sure that will available at your home always. We have got onion, garlic, ginger, turmeric powder, coriander powder etc.
Kalumakkaya choru is popular in Malabar region especially in Thalassery. It is the best spicy dish you can ever serve with guests and even have it for your lunch with great family. I remember whenever we had this choru there used to a great hustle bustle in our dining room we used to talk about the aroma of this dish. This is an amazing spicy dish which takes a little time and effort to be made, but the final result is great and amazingly lovely..!!
Step 1:Making the onion masala
Pulse ginger, garlic and green chilly in a mixer jar. Just a spin is enough.
Take a pressure cooker and put sliced onions, tomatoes, ginger-garlic-green chilly paste, turmeric powder, chilly powder, coriander powder and ¾ tsp salt.
Mix it with your hand.
Pour little water (approx. ¼ cup) and 3 tbsp oil.
Close the lid of the pressure cooker and cook it for 3 whistles.
Switch off the gas stove.
Open the lid of the pressure cooker after the whistles and the pressure in it releases.
Put the cleaned mussels in it and let the fire in simmer mode.
Step 2:Making the rice
Heat another vessel and pour ghee/oil and put 3 or 4 slices of onions in it and sauté.
Put curry leaves in it when the onion turns golden color.
Pour water and put cinnamon and let it boil.
Add salt to taste.
Put the cleaned rice in it when the water boils.
Stir it and let it boil.
Mixing the rice and masala
Put the onion-mussel masala into the boiling rice.
Stir it using a stirrer thoroughly so that the masala will reach every side of the rice.