Kallummakkaya Theeyal / Mussels Cooked in a Roasted Coconut Gravy

Ingredients:

30 kallummakkaya/ mussels, cleaned

1 cup grated coconut

15 shallots

2-3 green chillies, chopped

3 big garlic cloves, chopped

1 tbsp ginger, chopped

2-3 sprig curry leaves

1/2 tsp turmeric powder

1 tbsp + 1 tsp kashmiri chilli powder

1- 1 1/2 tbsp coriander powder

1/2 tsp garam masala

2 tomatoes, chopped

1 tbsp tamarind extract

1 tsp mustard seeds

2 dried red chillies

salt to taste

1 1/2 tbsp oil

Preparation:

1. Heat a pan and add grated coconut, 10 shallots, chopped green chillies, garlic cloves, ginger and 1 sprig curry leaves and fry till light brown.
2. Then add 1 tsp oil and roast well till golden brown. Reduce the flame and add 1/4 tsp turmeric powder, 1 tbsp kashmiri chilli powder and coriander powder and mix well.
3. Switch off the flame and mix well for 2 minutes. Add garam masala to this and mix well.
4. Then grind it to a smooth paste adding little water and keep it aside.
5. Heat 1 tbsp oil in a thick bottomed pan and splutter mustard seeds. Add dried red chillies, curry leaves and 5 shallots and fry for 1-2 minutes.
6. Add cleaned mussels , 1/4 tsp turmeric powder and 1 tsp kashmiri chilli powder and mix well for 5 minutes.
7. Add chopped tomatoes and saute well for 2 minutes.
8. Add ground coconut paste, 1 1/2 cup of water and salt to this and mix well. Then cook it covered on medium flame.
9. When the mussels is 3/4th cooked, add tamarind extract and mix well and cook it covered for another 5-7 minutes.
10. Remove from the flame and serve hot with rice, pathiri etc...

Recipe Source: Magic Oven