Kallumakkaya Curry

Ingredients:

• Mussels (Kallumakkaya) – 500g
• Grated Coconut – 1 cup
• Onion – 2 (chopped)
• Tomato – 1 (chopped)
• Green Chilies – 3 (chopped)
• Ginger-Garlic Paste – 1 tablespoon
• Red Chili Powder – 1 tablespoon
• Turmeric Powder – ½ teaspoon
• Black Pepper Powder – ½ teaspoon
• Kashmiri Chili Powder – 1 teaspoon
• Curry Leaves – 2 sprigs
• Mustard Seeds – ½ teaspoon
• Coconut Oil – 2 tablespoons
• Salt – As required
• Water – As needed

Preparation Method:

1. Clean the Mussels: Wash the mussels thoroughly and boil them in water. Once cooked, remove the shells and keep only the meat.
2. Heat coconut oil in a pan and splutter mustard seeds.
3. Add chopped onions, green chilies, and curry leaves. Sauté well until golden brown.
4. Add ginger-garlic paste and sauté until fragrant.
5. Add tomatoes and cook until they turn soft.
6. Mix in red chili powder, turmeric powder, black pepper powder, and Kashmiri chili powder. Stir well.
7. Add the boiled mussels and combine everything well.
8. Pour in enough water and cook until the gravy thickens.
9. Finally, add grated coconut, stir well, and turn off the heat.
10. Serve hot with rice, ghee rice, appam, or Kerala parotta.