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The influence of the Maplia (Moplah) on Kozhikode's culinary landscape is undeniable; the blending of Arab and Kerala culture has had a profound effect on every facet of this community, including its renowned cuisine. Vasco da Gama's historic journey across India began in Kozhikode (or Calicut), which for many years served as a focal point along the fabled spice route. The wholesale market in the city is now dominated by pulse and rice traders rather than only being the domain of the spice trade.
A specialty of north Kerala, arikadukka is made using mussels that have been packed with a rice mixture that has been slightly flavoured, steamed in their shell, and then fried. With only a small amount of marinating, the rice absorbs the flavour of the mussels during steaming and is further increased while frying. It's frequently enjoyed while strolling along a beach.
Here is the recipe
Ingredients:
15 green mussels
1 cup boiled rice
¾ cup grated coconut
½ tsp cumin seeds
1 tsp fennel
10 cleaned shallots
Sea salt to taste
10 curry leaves
Coconut oil for frying
For Masala
2 tsp chilli powder
½ tsp turmeric powder
4 garlic cloves, peeled
¾ tsp fennel powder
½ tsp salt
Method:
For at least five hours, soak rice in warm water. Cleanse the mussels in cold running water to get rid of any contaminants. Drain and split them. Drain the water after washing the rice. Rice should be ground to a coarse texture before adding salt, grated coconut, cumin seeds, fennel, shallots, and them. Add the curry leaves, chopped. Add water to the mixture to create a dough that resembles paste. Take the mussel that has been sliced open, stuff it with the rice mixture, then partially seal the shell. In a similar manner, fill each mussel. The mussels must be steamed until they are done, which should take 20 to 25 minutes.
Once totally cooled, take the mussels out of the steamer. This is one way to serve it. The fried form of Arikadukka, in which the steamed mussels are deshelled, is the most well-liked variation. Using 1 tablespoon of water, make a paste with turmeric, garlic paste, sea salt, and Kashmiri chilli powder. Coat each filled mussel in this marination mix and fry in coconut oil. Cook till golden brown and then serve.
