Kallummakaya Thenga Aracha Curry / Mussels Curry in Coconut Gravy


20-25 mussels / kallummakaya, cleaned
1 tbsp chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tomato, finely chopped
small lemon sized tamarind
3/4 cup grated coconut
1 onion, chopped
2 garlic cloves, crushed
1/2 tsp mustard seeds
few curry leaves
salt to taste
1 tbsp oil


  1. Soak tamarind in 3/4 cup of water, extract its juice and keep it aside.
  2. Grind grated coconut, chopped onion and crushed garlic together to a paste.
  3. Heat a manchatti or pan, add cleaned mussels, chilli powder, coriander powder, turmeric powder, chopped tomato, tamarind water and salt and cook covered till done.
  4. Add ground coconut paste to the cooked mussels, mix well and cook for 3-4 minutes.
  5. Heat oil in another small pan and splutter mustard seeds and curry leaves.
  6. Add this to the prepared curry, mix well and bring to a boil. Remove from flame and serve hot… 

Recipe adapted from Non Vegetarian Vibhavangal


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