Kallummakkaya roast
Kallummakkaya roast, from above
Non vegMalabar

Kallummakkaya roast

Mussels tossed in a peppery onion masala. Malabar's seaside pride.

35 minTime
17 gProtein each
hotSpice
Mussels of Malabar1 chapter · 1 min read

Make it your way

Grandma's wayFresh kallummakkaya from the Malabar coast.
The original
241kcalsame
17 gproteinsame
4 gfibresame
35minutessame

Kallummakkaya roast as Malabar homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mussels500 g mussel meat
Onion2, sliced
Tomato1, chopped
Ginger garlic paste1½ tbsp
Kashmiri chilli powder1 tbsp
Coriander powder (ground coriander)1 tsp
Garam masala½ tsp
Black pepper1 tsp
Turmeric (ground turmeric)¼ tsp
Coconut oil2 tbsp
Fresh grated coconutcoconut slivers
Curry leaves2 sprigs
Saltto taste

Method

4 steps
  1. 1Clean mussels, remove the beard and boil briefly with turmeric and salt.
  2. 2Fry coconut slivers and curry leaves in coconut oil, then onions until golden.
  3. 3Add ginger garlic, tomato and powders and cook until thick.
  4. 4Add mussels and pepper and roast until dry.
Serve it like this

Serve on a plate with crisp coconut and curry leaves, alongside parotta or rice.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Kallummakkaya roast: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kerala parotta60 min
Bread or rice Pathiri45 min
With a main Alisa90 min
With a main Mor kuzhambu35 min
To drink Sulaimani chai10 min
Sign up to send it to your cook