Arikkukka Roast (Mussel Roast) (അരിക്കക്ക റോസ്റ്റ്)
Category: main — mussels in spices
Course: main / snack | Diet: non-vegetarian
Meal roles: main
snack

Kozhikode speciality: juicy mussels (kakka) roasted with cocoon spice, best with a Malabar parotta.

Spice level: 4
Prep time: 20 minutes | Cook time: 20 minutes

Ingredients (per person):
name: Mussels (arikkakka), cleaned
qty: 150
unit: g
name: Shallots, sliced
qty: 35
unit: g
name: Ginger-garlic paste
qty: 6
unit: g
name: Dried red chillies
qty: 4
unit: num
name: Chilli powder
qty: 4
unit: g
name: Turmeric
qty: 1
unit: g
name: Fennel (urunnukalli) powder
qty: 2
unit: g
name: Coconut oil
qty: 12
unit: g
name: Curry leaves
qty: 5
unit: num
name: Salt
qty: 1.5
unit: g

Steps:
Open the mussels slightly and remove grit; keep the pearls.
Scanty fry shallots, ginger-garlic, dried chillies and curry leaves in oil.
Toast chilli, turmeric and fennel powders with them.
Add mussels and water; simmer until they open fully and the masala thickens, about 8-10 minutes.
Serve hot with porotta.

Tags: seafood
mussels
Kozhikode