Skip to main content

Kallumakaya/ Kadukka/Mussels Fry

This  spicy fried delicacy and is much favored in Kerala. It is one of the all time favorites next to lobster and crab.Mussels or kadukka is a good source of zinc and folic acid.It is more popular in Malabar regions and there are several traditional and exotic recipes and it can be either fried or stuffed( arikadukka- mussels stuffed with rice paste). As I searched the web I found another interesting recipe of the Malabar region Kadukka pickle!. Anyways I am yet to try arikadukka and pickle.
The whole process of cleaning mussels is tedious. It needs to be boiled to open the shells and removal of the wastes etc., will be time consuming. Here I tried with the cleaned and packed mussels. This is spicy and delicious and can be served as an appetizer or a side dish.

Mussels- 1 1/2 lb
Onion sliced-1 
Shallot - 8-10
Tomato- 1 medium
Ginger-2 inch thick
Garlic- 8-10 pods
Chilly powder- 1 tsp
Pepper powder- 3/4 tsp
Coriander powder- 1 tsp
Turmeric powder-1/3 tsp
Garam Masala-1 1/2 tsp
Curry leaves

Clean and marinate mussels with turmeric powder, salt  and chilly powder and cook with 1/2 cup of water and cook till done( 3-4 minutes). Heat  2 tsp of oil in a pan and add sliced onions, shallots and fry till it changes color. Add ginger and garlic and curry leaves and fry till golden brown. Add finely chopped tomato and cook till soft. Add coriander powder, pepper powder and garam masala and the cooked mussels and fry till the masala is well coated and the mussels gets a little crispy. Serve with rice or parotta.

Try this
Hope you will all enjoy..


  1. I like that it is well coated with a lot of the masala.

  2. Wow...inganne kodupikaruthu...super...inde fav annu...


  3. Never dared to try mussels at home Suja. This sounds fairly easy when we get cleaned ones. Will give it a shot.

  4. Your style of gravy and curries is really excellent and your presentation is also attractive.

  5. have made this too ! Its been long since i had some of those.Pass me the plate please dear friend..

  6. yet to have mussels.urs looking mouth watering.

  7. My h's favourite, he can live with this mussels fry even everyday...Delicous!

  8. have tried mussels once not a fan big fan, now that looks wanting to try again!

  9. Wow..Indianised version of mussels fry.. good one Suja

  10. wow...nice looks absolutely yummy !

  11. Looks so gorgeous and inviting...

  12. I don't ear mussels .... but this curry makes me want some :)

  13. Mussels fry looks so tempting and colorful. Would love to try it out soon.

    Hamaree Rasoi

  14. I've never tried mussels, this looks tempting..must say you are really great in cooking non veg dishes..kudos to you!

  15. Looks delicious and tempting... nice pictures

  16. Please collect the awards and a tag from my blog. Here is the address: Rain of Awards and a Tag

  17. chorum, morum with kallumakaya fry plsss :)


  18. my husband would prob drool seeing this

  19. Awesome d hot tempting color..
    Tasty appetite

  20. Simply mouthwatering, Suja! Beautiful shots, too. Love kallumakaya as well as kakka. Actually I made kakka fry y'day and will be soon posting the recipe!

  21. wonderful and tempting recipe :) mussels are new to me :) but looks yummy and u have tempting space an dhappy to follow u :)

  22. That is one yummy dish... :)

  23. Simply awesome, kandittu kothy avunnu :0

  24. Am I drooling or what.....fantastic,I have actually never made mussels like this & I have already started to count days for my Kerela trip,and keep making a note of all these exotic dishes,i would love to try then*drools*

  25. Mouth watering...yummy ur presentation.

  26. yummy yummy...have had this once before in Thalassery..urs looks really nice and inviting.

  27. Looks so spicy and inviting dear....

  28. Awesome. I can't say enough. Every time I come here i see all these yummy stuff.

  29. Wonderful recipe, loved the colour..yum!

  30. ayooo,,, kothi ayi.. wnderful color on it...

  31. a plate motham angu njan eduthotte

  32. Superb and perfect mussels roast.

  33. This looks really delicious...and spicy I am sure! Yum!

  34. Never had mussels looking delicious though! :D

  35. aha adipoli ithu kazhichittilla ithuvare kandittu kazhikan tonnunu nice click

  36. Looks so spicy and inviting, drool worthy dish.

  37. Looks absolutely delish. Good job with the pics....have just started browsing your blog...awesome Suja.

  38. Awesome pics. Have just started going through your recipes...all of them deserve a standing ovation. Good job Suja.

  39. Spicy and inviting. Tempting click.

    Hamsamalini Chandrasekaran,

  40. iyyo!!! adipoli!!! enikku ippo venam ..

  41. look so spicyy and mouthwatering.Adipoli....keep tempting us

  42. WOW!! Super-tempting mussel fry..Njan ethu kure kalamayi anveshichu nadakkuva, evide ethu vare clean cheytha kallumakaya kandittilla..Sharikkum kothi varunundu ee pic kandittu..

  43. HI Suja, the recipe.. yummy as usual. i jus need a help regarding cleaning it. i have heard if not cleaned properly it can cause stomach upset. i love kallumakaai, i have tried it from my friends from kannur and malabar they use to make rice stuffed and pickles of kalumakai really tasty, college days i cant forgot those. i jus want to know how to clean it, i once bought it from costco, in a big box with cover, and tried cleaning it the black think in it and it lost its shape after cleaning i was cleaning it like our "kaka erachi" which is an another tasty food. but it lost its shape compleletly i just wan to know how to clean with the shell once, and clean so that it will not lose it shape, i searced ou tube and they say it like clean only the shell , but i dont think its like that. could u please help

  44. HI Jasselin,How r u?
    Thanks for stopping by..I have only once tried the whole ones with shell that comes in bag, this one was the cleaned and packed ones. I did it just once and this is how my mom told me to clean
    Take the mussels and put in a bowl with cold water. It will slightly open and the mud in between will go off with the first rinse.
    Discard ones with cracked shells. Brush and clean the shells. Pull out the beard type thick stuff that you see in the side.
    Put the mussels in a pot with a pinch of turmeric and enough water to remain submerged. Put it in the stove and heat it. You will see the mussels opening a bit. Switch off drain out the water.
    Pull apart the shell gently. You can see two attachments just like two arms.Use a spoon and just scrap it out.
    Just like kakka erachi there is a small cavity which is dark in color at the top. Prick it with gently with knife and just squeeze it out...
    Hope this will be of help Jasselin..have a wonderful day:)

  45. Thank you so much Suja,
    It was explained very nicely, thank you so much. i love kallumakkai just did'nt knew to clean it.
    Thank you so much for spending time to tell this elaborately.
    Jasselin joy


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala …

Shrimp Biryani

Shrimp Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers. There are different ways to make an authentic shrimp Biryani. This is not an authentic one. It is inspired by the Goa shrimp Biryani which makes use of coconut milk and tomatoes instead of yogurt. When i read about this i had an instinct to make it as I wished to understand why Goa food is unique is in its flavor and taste. This recipe actually called for the traditional method of making it with raw shrimp and uncooked rice cooked in coconut milk. But I did not try that fearing that I will end up with a pulao. Luckily my method proved successful and the Biryani came out well and there is a wonderful aroma now in my kitchen.

For Rice
Basmati Rice- 1 1/2 cups
Water- 3 cups
Cinnamon- 1 stick
cloves - 2
Salt to taste
Oil- 1 tsp

For shrimp masala
Shrimp- 1 lb
onions- 1/2 cup 
Garlic-ginger-green chilly paste- 3 tsp
Tomatoes- 2
Chilly powder 1/2 …

Thai Fried Bananas

Thai Fried Bananas
Thai fried bananas is very popular in restaurants and also a yummy street food. When I first read the recipe it sounded interesting and I wanted to replicate this popular street food at home.It is made with Thai bananas and the batter is made with coconut milk and rice flour. The first time I saw these bananas fitters, I thought that it was just like the Kerala pazham pori/ plantain fitters. It looks somewhat similar,but this had a unique taste and favor.It has enticing flavor and taste of sweet banana, coconut milk and fresh grated coconut. The rice flour makes it super crispy.  This is a sure winner if you have sudden guests at home. 

You can find Thai banana at any South Asian market. If you cannot find them use any banana with a firm texture to make these fitters. Ripe plantains can also be used. It is a sweet dessert and can be served on its own,but to make it extra special serve it with some vanilla ice cream. Give this recipe a try, you will surely love it.

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Lemon Chicken

Lemon chicken This is a great chicken recipe infused with Asian flavors and was very similar to the Chinese restaurant style lemon chicken.It is citrus flavored,sweet, tart and crispy chicken .The chicken is first cut into small pieces, dipped in batter and deep fried. The sauce is made separately and drizzled over the chicken.This is perfect with jasmine rice.

1)Chicken boneless- 1 1/2 lb
Soya sauce- 3 tsp
Salt a pinch

2)For the batter
Egg- 2
Corn starch-2 tbs

3)For the sauce
Water - 3/4 cup
( or you can use chicken broth)
Sugar- 3-4 tsp
Salt- 1/2 tsp
Lemon juice- 1 lemon
Lemon zest- 1 tsp
Corn starch- 1 tsp
Yellow color- one drop( optional)

Sesame seeds roasted - 1 tsp
Chopped spring onions - a few

Clean and cut chicken  into small pieces and marinate with soya sauce and pinch of salt and keep aside for ten minutes.
Mix the ingredients under two and make a batter. Heat oil in a pan. Dip the marinated chicken in the batter and deep fry in batches for four to five minutes…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.

Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil

Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …