Mussels / Kallummakkaya Kondattam


1/2 kg cleaned mussels / kallummakkaya
1 tbsp + 1 tbsp kashmiri chilli powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp + 1/2 tsp garam masala
1 tsp + 1 tbsp ginger-garlic paste
juice of 1/2 lemon
1/4 tsp fennel seeds
2 cloves
small piece cinnamon
2 tbsp coconut bits
1 cup shallots, sliced
1/2 tsp coriander powder
1-2 tsp red chilli flakes
1 tbsp tomato sauce
2 dry red chillies
1 sprig curry leaves
salt to taste
oil, as required


  1. Clean the mussels and marinate it with 1 tbsp kashmiri chilli powder, pepper powder, turmeric powder, 1/2 tsp garam masala, 1 tsp ginger-garlic paste, lemon juice and salt and keep it aside for 15 minutes.
  2. Heat oil in a pan and shallow fry the marinated mussels and keep it aside.
  3. In the same pan, add fennel seeds, cloves, cinnamon and coconut bits and saute.
  4. Add chopped shallots and saute well.
  5. Add 1 tbsp ginger-garlic paste, 1 tbsp kashmiri chilli powder, coriander powder and 1/2 tsp garam masala and mix well.
  6. Add red chilli flakes and tomato sauce and mix well.
  7. Add 1/2 cup of water into this and mix well for 2-3 minutes.
  8. Add dry red chillies, fried mussels and curry leaves and mix well till combined. Adjust the salt and switch off the flame…Serve hot…

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