Spicy and tangy Kallumakai pickle. Pickling mussels is done in North malabar region, with the abundance of mussels available in the area. This is not any traditional recipe from that area, but some ingredients i put together.
1 lb - Mussels / Kallumakai
2 tsp - Red chili powder
1/2 tsp - Turmeric powder
Salt to taste
Ground to a paste
2 tsp - Mustard seeds
2 tsp - red chili powder
1/4 tsp - Fenugreek powder / Methi powder
1/4 cup - Vinegar
3 sprig - Curry leaves
2 inch - Ginger, minced
10 flakes - Garlic, chopped
5 - Green chili, slit and chopped ( Optional )
1 ) Clean mussels and then marinate it with red chili powder, turmeric powder and salt for 10 minutes.
2 ) Place marinated mussels in a pan, cover and cook it on a low heat. Mussel will cook in it's juice. Once cooked, add oil and fry it well. Transfer the mussels to a plate.
3 ) Add more oil to the pan. Then add curry leaves, green chili , ginger, garlic to the oil and fry till light brown. Add the fried mussels, stir and fry.
4 ) Grind mustard seeds, red chili powder, fenugreek with little vinegar. Add this ground paste to the pan, stir ad cook for 2 - 3 minutes. Add salt to taste. Add rest of the vinegar to the pickle. Add some oil to cut the sharp taste of vinegar. Take off the stove and cool.
Once cool transfer to a sterilized container. Can use after a day. Since vinegar is a good preservative you can store outside for some days. Then refrigerate it.
Some pointer to note when pickling
- Always use well wiped and dried utensils to store pickle in. Moisture will spoil the pickle.
- Deep frying meat pickle will make it stay longer to use.
- Oil acts as a preservative, so use good amount of oil in making pickle.