Ingredients:

12-15 large mussels / kallummakaya, cleaned

2-3 dry red chillies

2 tbsp garlic, finely chopped

1 1/2 tbsp ginger, finely chopped

2-3 green chillies, chopped

1 big onion, finely chopped

1 tbsp kashmiri chilli powder

1/2 tsp turmeric powder

1 tsp pepper powder

lemon sized tamarind (2-3 tbsp tamarind paste)

1/4 tsp sugar

salt to taste

1 sprig curry leaves

1/4 tsp garam masala

2 tbsp coconut oil

Preparation:

1. Soak tamarind in 3-4 tbsp of hot water. Squeeze out the extract and keep it aside.
2. Heat coconut oil in a pan and add dry red chillies, chopped garlic, ginger, green chillies and onion and saute well.
3. Add kashmiri chilli powder, turmeric powder and pepper powder and saute well at low flame.
4. Add required tamarind extract and salt and mix well.
5. Add 1/2 cup of hot water and sugar into this and mix well.
6. When the gravy boils, add cleaned mussels and curry leaves, mix and cook well till done and the gravy thickens.
7. Then add garam masala and few curry leaves and mix well and remove from the flame. Serve hot...