Kadukka Nirachathu (Arikadukka) /Stuffed Mussels

So most of you familiar with Malabar cuisine have already guessed correctly what the kadukka or kallumakai or mussels ended up as..It is Kadukka Nirachathu or Arikadukka as some call it is a very popular snack in the Malabar region.

Arikadukka are Mussels stuffed with a mixture of ground raw rice paste, shallots and spices and then steamed and fried with the shell on. This is a much sought after item on the "salkaram"(party) as well as Ramadan menu. Some separate the mussels after steaming and then dip then in a batter of rice flour and spices and then fry then but we prefer to fry the mussels with the shell intact. It adds to the fun of peeling and eating them as if they were pistas or groundnuts and inhibits the wary guests.
These beauties are from Kerala..

The name itself conjures up the image of large batches of the delicacy being made by my mom and my aunts all sitting in the open kitchen facing the backyard. from making the filling to cleaning the mussels to frying then, this is definitely a group activity made easier by all the gossip and laughter that flies around.
Mostly made at home, I think it is now available in some speciality restaurants such as Zains in Calicut. (This time, my parents got some Kadukka nirachathu all the way from home and they served as a much needed shot of nostalgic taste.)

Kadukka or mussels are easily available in Northern Kerala and is used in a multitude of recipes...curries with plantains, mangoes, fried, and made into spicy gravies. But the taste and texture of mussels is showcased wonderfully best in this delicacy. In Kozhikode, we get our yummy kadukkas from south beach (near Thangals Road..Rs.60 for 100) but recently my folks say the best kadukkas are from Telicherry coast. Since tasting that is now left for my next visit home, I stand by the Kozhikode ones for now.
The mussels should not be too small or too big and should be raw and fresh, not frozen and not refrigerated. The ones you get in Kerala are long and narrow with blue green shell, while the ones here are a little short and squarish. I have made it with the ones available here too, but they are not as meaty and their shells are very delicate. Still the rice filling gives it its distinctive taste and its good.

A bit of warning..
The following post contains graphic images not suited to vegetarians and those weak of heart. For the true followers, its not easy to explain the method without graphics so if any of you are put off by the sight of mussels, just bear with me.
Also, if you don't have to guts to play with raw mussels, don't attempt to make this. Though fish makes me queasy, I have no qualms about mussels and the anticipation of the yummy snack makes it all worthwhile. And last but not the least, the process is a labour of love and requires at least an hour of your valuable time and concentration. If you have company to help you, all the better.
Don't attempt this on a day when you are out to prove a point or spoiling for a fight.:) It is bound to go wrong then. And use only parboiled rice, not basmati or any rice you find at home. It will not solidify and will be sticky inside and would absorb a lot of oil while frying.

When made properly, the kadukka can be removed completely from the shell and served.

The first recipe is using rice flour instead of ground rice, keeping the difficulty of grinding rice in mind. Use coarse rice flour, such as Puttu Podi.

You Will Need:
Mussels(Kadukka)- about 20-25
Coarse Rice Flour-2 cups
Water-1 1/2 cup
Coconut-1 cup grated
Red Shallots(Chuvanna Ulli)-8-10
Onion-1 medium sized one
Fennel Seeds(Perunjeerakam)-1 tablespoon
Green Hot Chilies-8
Curry leaves-one sprig
Turmeric- 1/2 tsp
Red Chili Powder-1/2 tsp
Salt to taste
Oil for frying

Preparation:
1. Wash the raw mussels properly under running water, scrubbing the surface completely clean. Allow it to drain in a colander. If they are already open, discard them as they are not good. Ideally, they should open slightly and close again when tapped. Use mussels the same day they are bought. Do not refrigerate or freeze and then use them as it changes the taste.
2. Prepare the dough: Grind the coconut, fennel seeds, shallots, green chilies to a coarse paste without adding any water. Boil the water (use exact measurements as specified) with 1/2 tsp salt or to taste. When it comes to a rolling boil, add the rice flour and stir with a long handle of a spoon. (The rice flour should be grainy to approximate the texture of ground raw rice.) Switch off the flame and after stirring completely, cover and let it cool for at least 10 minutes. Open and add the ground mixture and turmeric and red chili powder, chopped curry leaves. Spread into a mixing plate and knead into a grainy but not too dry dough. Add water by spoonfuls if needed to mix well.
3. Chop the onion finely and fry in 1-2 tbsp oil till light brown. Drain the oil and add the onions to the dough and mix thoroughly.
Do not add salt liberally as the shellfish already has sea water and hence is a bit salty to begin with. Add a bit less than what you feel is needed.

4. Open the mussels one by one by sliding a blunt knife in thorough the slits and forcing it open. Once open, it won't close again. Take care not to crack the shell. Try to remove the hairy substance at one corner by pulling it out.

5. Stuff each mussel with the rice filling and shape neatly.

6. Use a steamer or cooker and steam the stuffed mussels for about 30 minutes. They may look soggy when you take them out but they firm up on cooling. You can store them at this stage for a couple of days in the fridge and fry as needed.

These mussels are are from here..

7. Heat enough oil in a cast iron wok (cheenachatti) or deep pan. When the oil is hot, slide in the mussels one by one. Fry them in batches suited to the size of the pan till golden brown. Drain onto paper towels and serve.
If made the previous day, they can be reheated in a microwave for a minute or less.


Traditional Filling:
Parboiled Rice-2 cups soaked in boiling water for at least 3 hours and then drained. Grind the rice to a paste adding all the other ingredients as before(except the fried onions)but without adding water. This is not easy as you need a wide base grinder equipped to handle heavy duty grinding without water. An electric grinder or a Sumeet or Preethi food processor should be fine.
Then add the onions, spices and salt and proceed as above.