Mussels / Kallummakaya Kalthappam


1/2 cup jeerakashala rice/ kaima rice/  raw rice
1/4 cup cooked rice
1/2 cup grated coconut
small piece (2 tbsp ) onion
1 1/2 tsp fennel seeds
300 gm mussels / kallummakaya, cleaned
1 tsp + 1 tsp ginger-garlic paste
3/4 tbsp chilli powder
1/4 tsp turmeric powder
1/4 tsp pepper powder
2 green chillies, finely chopped
1 sprig curry leaves, chopped
2 small onions, finely chopped
1/4 tsp garam masala
3 tbsp coriander leaves, chopped
salt to taste
oil, as required


  1. Wash and soak the rice in water for 3 hours.
  2. Clean the mussels and marinate it with 1 tsp ginger-garlic paste, chilli powder, turmeric powder, pepper powder and salt.
  3. Heat 3-4 tbsp oil in a pan and fry the marinated mussels and keep it aside.
  4. Heat 2 tbsp oil in the same pan and add 1 tsp ginger-garlic paste, chopped green chillies and curry leaves and saute till raw smell goes.
  5. Add finely chopped onions and saute well adding little salt till soft.
  6. Add garam masala and mix well. Then add fried mussels into this and mix well.
  7. Add chopped coriander leaves and mix well. Switch off the flame.
  8. Grind the drained rice adding cooked rice, grated coconut, small piece onion, fennel seeds, salt and 1 cup of water to a smooth batter.
  9. Transfer to a bowl and add little more water and mix well.
  10. Add the prepared mussels masala (reserve little to sprinkle on top ) into this batter and mix well.
  11. Heat 1 tsp oil in a non stick frying pan on medium flame.
  12. Add the batter into the pan and sprinkle the reserved masala on the top and cook covered at low flame for 15 minutes or until set.
  13. When the bottom and sides turns lightly brown, flip it over and cook other side for 8-10 minutes.
  14. Switch off the flame and keep it aside to cool little and then cut into pieces and serve…

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