As stated already within my previous publish on kallumakkaya ularthu (Find link here secretindianrecipe.com/recipe/kallumakkaya-ularthu-kerala-style-m. ) I pickled the rest of the mussels we've got home for Christmas. Like every other sea food that's costly in Bangalore, this special delicacy has become being consumed in pickled form publish- Christmas. While I don't benefit from the pickle version around I actually do in curry form, the truth that I can at any rate taste this delicacy every now and then makes me grateful with this little treat.
For individuals individuals who get access to kakkairachi (clams) an identical form of mussels, you can test pickling it utilizing the same recipe.
Washing the mussels constitutes the initial step. If you purchase it using the covering wash rid of it and combine it with 2 glasses of boiling water.
The tight lipped shells will open after 10-fifteen minutes. Turn off the flame following this so when water has cooled lower take away the mussels in the shells.
You will notice black intestine in the heart of mussel meat take this out by pressing the bulged core mussel. If you purchase cleaned mussels you are able to omit each one of these steps.
oil the mussels with 1/4 teaspoon turmeric powder and 1 teaspoon salt with 1/2 cup water. Prepare for five- ten minutes and turn off the flame.
Overcooking helps make the mussels rubbery so not overcook the mussels. To start with the pickling, create a paste from the ginger root and garlic clove.
Heat the given volume of oil inside a pan. Add some mustard seeds first so when they splutter, add some ginger root garlic clove paste.
The paste will begin to splash throughout. Lessen the heat and sauteing up until the rawness from the ginger root garlic clove paste disappears also it begins to brown slightly.
Now add some chili, turmeric, asafoetida and fenugreek powders and saute for just two-3 minutes. Boil water and vinegar along with salt in another pan for ten minutes.
Add some mussels towards the spices and stir them so they coat within the spices. Add some steamed salt and vinegar water towards the mussels and produce the pickle to some boil.
Allow the pickle boil for just two- 4 minutes before switching them back. Allow the pickle awesome lower completely.
Keep pickle in airtight, sterile jars also it can be stored up to and including year within the refrigerator.