Kallumakkaya Achar / Mussels Pickle Version 2

Mussels pickle is a speciality of Malabar region. It is seasonal in their availability. It is a very tasty pickle and can be stored for a long time. Kerala Cuisine is known around the world for its hot and spicy dishes. It is also well known for its sea food delicacies. Sea food dishes from mussels, prawns, oysters are all time favorites of the people of Malabar.

I have made a different style of mussels pickle before as my 100th post. It is a dry version.Try this too. It will surely tingle your taste buds. Happy weekend! 

Kallumakkaya Pickle / Mussels Pickle

INGREDIENTS
Makes approximately 620 g pickle

Kallumakkaya / Mussels - 162g (36 nos)
Shallots - 83 g (10 large shallots)
Ginger - 28 g (4'' Piece) cut into juliennes
Green Chilly -23 g (10 nos)
Curry Leaves - 2 sprigs
Garlic - 30 g
Gingelly Oil - 100 ml + 1 tbsp
Dates - 105 g (18 nos)
Vinegar - 1 cup
Turmeric Powder - 1/4 tsp
Red Chilly Powder - 2 tsp + 2 tbsp
Salt - 1/4 tsp+ 5 tsp or as required
Boiled and cooled water - 1/2 cup
Pickle Powder - 4 tbsp
Sugar - 1 tbsp
Fenugreek - 1 tsp
Split Mustard seeds - 1 1/2 tbsp

METHOD

Clean the outer shell of the mussels using a knife or brush. Pull away the byssus thread of the mussels.Wash them.

In a pan place these mussels. Close it with a lid and cook on high flame. There is no need to add water as mussels release water.

Cook mussels for 10 minutes. The shells will open.

Open the shells. Hold one half of a shell to remove the flesh. Discard the shell. Clean the blackish color dirt.

Wash it once in water and strain.
Add  2 tsp chilly powder and 1/4 tsp salt to the mussels.
In a pan add in the vinegar and turmeric. Bring it to a nice boil and let cool.

Once the vinegar is cool to touch pit the dates and soak in vinegar.

Slightly warm the fenugreek on a pan with no oil. Powder it and keep aside.

In a pan add approximately 60 ml gingelly oil and shallow fry the mussels for approximately 3 minutes tossing in between. Do not over fry them.

Remove it with a slotted spoon and transfer it to a plate lined with kitchen roll.

In the same oil fry the shallots, green chilly, curry leaves and ginger.Fry it till crisp (for approximately 7 minutes on medium flame). Just before removing  the pan from the stove add garlic. Saute and remove with a slotted spoon. Transfer it to a plate lined with kitchen roll.

Heat a pan add the pickle powder and 2 tbsp chilly powder and saute till the raw smell of the powder is gone. (No oil required)

Grind the dates along with the vinegar to a paste.

Now  mix all the ingredients.Add the paste to the pan / bowl with the dry powders.
Slightly warm and pour in the remaining oil.

Add in the onion mix, fried mussels, sugar, fenugreek powder, split mustard seeds, water and salt.

Let it cook for a minute on low flame. Stir well. Check salt.

Let cool and transfer it to a sterilized pickle jar.
Warm another tbsp of oil. Cool it and pour on top of the pickle. This will protect the pickle from getting spoiled.
If you are transfering to a bharani wrap a muslin cloth (dipped in vinegar and squeezed) around the vessel then place the lid.
The pickle is ready for use after 3 days or a week.

Cooking Tips:
Use small  fresh mussels.
Add salt with care as the mussels will have salt in it. A little extra can be added the next day.
Reduce the amount of chilly if you like it less spicy.
I used Eastern Pickle Powder.
Make sure that there is no moisture in the vessel / bharani you transfer the pickle.
It can be used right away but better if you can keep it for a week and then use. The spices blends in.