Varutharacha Kallumakaya Curry

 Varutharacha Kallumakaya Curry


 

One seafood that I simply can't get enough are Mussels. This delicious seafood made in any way makes the most delicious food. This curry, which is a traditional curry was introduced to me by my ummama (grandmother ), when I went to visit India this year. The aroma from the roasted spices filled the air. I immediately went to have a glance to check how the curry is made.

The curry, though it may look complicated, the recipe is very simple and a delicious curry perfect for rice, chappathi or Ari orotti. The spice powders are dry roasted which is then added to the main curry. The main gravy consists of green Mango slices, you may use Tamrind water and/ tomatoes for sourness too. My grandmother said in olden times, tomatoes were not available much or it was a seasonal fruit/ vegetable that was very expensive and hence was not used much in our traditional cooking.

Let's see how thw curry is made,

Ingredients:



  • 500 gms Kallumakaya/ Mussels (cleaned*)
  • 3 tsp Coriander powder
  • 1 1/2 tsp Kashmiri Red Chilli powder 
  • I/2 of one small Green Mango, sliced/ 1/2 of a Tomato 
  • 5-6 Shallots
  • 1/2 cup Grated Coconut 
  • Water, as required for grinding 
  • Curry leaves
  • 1/4 tsp Turmeric
  • Salt, as required 

Tadka:

  • Coconut oil 
  • Mustard seeds
  • Curry leaves 
  • Dry Red Chilli 

Instructions:

  1. In a pan, dry roast coriander powder and red Chilli powder for around a minute or two and set aside.
  2. Make a paste of grated coconut, shallots, and water. Set aside.
  3. In a pot, add the cleaned mussels with the residual water that oozed from the mussels. 
  4. Add curry leaves, sliced green mango or tomato, roasted spices, turmeric and salt as required. 
  5. Allow to cook for 3-4 minutes. 
  6. Next add the coconut ground paste and allow to come to a boil. Switch off the flame.
  7. Now make a tadka/tempering of coconut oil, mustard seeds, curry leaves and dry red Chillies.
  8. Add the tadka to the prepared curry and enjoy hot with rice, chappati or Ari orotti.

Notes:

*Clean the Kallumakaya and the water that drains from the clean Kallumakaya is used in the curry to enhance the flavor.

 You may also make this recipe using prawns too 

 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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