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Arikkadukka  
Bushi Samshu , Dhari Mustafa, Suhana Younus - Calicut Kitchen, Kozhikode
 Story Dated: Thursday, March 13, 2014 15:49 hrs IST 
Arikkadukka
   
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Arikkadukka or Stuffed Mussels is a famous and much loved snack among Malabar specialties. It is rich in flavor and aroma and has a unique distinctive taste. Fresh mussels must be used for best results.
Ingredients 
01. Mussels- 20
02. Ponni  rice grains - 1cup
03. Coconut , grated – one half
04. Shallots, chopped - 2
05. Fennel seeds, powdered – ½ tsp
06. Cumin seeds (nalla jeeragam), powdered  – ½ tsp
07. Cinnamon, powdered – one pinch each
08. Cloves, powdered – one pinch
09. Cardamom, powdered - one pinch
10. Salt- to taste
11. Refined wheat flour (maida) – 1 tbsp
12. Chilli powder – 1 tbsp
13. Salt – to taste
14. Oil – to fry
Preparation 

01. Clean the outer shell of the mussels well and split it open partially with a knife. It should not split open too wide. Wash away the dirt and clean it well.

02. Soak the Ponni rice grains in hot water for three to four hours.
03. Wash the rice grains well and drain it.

04. Mix the grated coconut, shallots, powdered fennel seeds, powdered cumin seeds, powdered cinnamon, powdered cloves, powdered cardamom and salt. Grind it all well into a thick paste and keep aside.

05. Next, take this mixture, little by little and fill it neatly inside the mussels.

06. When all the mussels have been filled, place them on the rack of a steamer and steam it well till cooked. When the shell of the mussels turns red, it means the mussels have been cooked.

07. Remove the vessel from the flame and when it cools, remove the shell of the mussels.
08. Mix together the refined wheat flour (maida), chili powder and salt and make a thick batter.
09. Dip the cooked mussels into this batter and deep fry in hot oil.
10. Drain the oil and serve hot.

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