03 June 2012

Kallumakkaya Achar / Mussels Pickle - Celebrating 100th post

Can't believe I came so far. Yayyy it's my 100th post!! I know I have been slow to reach this milestone. But when I began my journey blogging, never thought I would come so far and be more and more passionate about food. My first thoughts were that I would use this blog like a recipe book to save my favorite recipes but later did I find out how much fun it is to get feedback, likes and best of all make so many new friends. All the while enjoying the cooking too.Thank you all for the support and for joining me in this journey.

To celebrate my 100th post I wanted a dish which is so much a speciality of Malabar region - the best pick was 'mussels pickle'. Mussels pickle is an all time favorite. Once you taste it you will want more and more. One of my other favorite with mussels is the Kallumakkaya Upperi / Mussels dry and the Arikkadukka / Stuffed Mussels.


Fresh Mussels - 1 kg

Chilly Powder - 1tbsp + 2 tbsp
Turmeric Powder - 1/4 tsp
Salt - 1/2 +1/2 tsp (or as required)
Gingelly Oil - 200ml + 2 tbsp for frying kismis
Green Chilly - 20 g
Ginger - 40 g (1/4 cup slivered)
Garlic - 75g thinly sliced (1/2 cup tightly packed)
Curry Leaves - 12 leaves
Vinegar - 1 cup + 1/4 cup+2 tbsp to dip muslin cloth
Kismis - 3 tsp
Split mustard seeds - 1 tsp

Wash and clean the mussels.
Marinate it with chilly, turmeric and salt for half hour.
Transfer the marinated mussels to a skillet and let boil to dry up the water in it.
Heat oil, transfer the mussels into it and fry.
Using a slotted spoon strain the mussels and transfer to a plate lined with kitchen tissue.
In the same oil fry the ginger for 1/2 minute. Add in the garlic fry for 1/2 minute. Then add in the chilly. Fry for 10 secs. Switch off the flame. Add in the curry leaves.
Transfer the fried mixture along with the oil and the mussels into a vessel. Mix well.
In a mud pot mix 2 tbsp chilli powder with vinegar and bring to a boil. Let cool completely. Transfer it to the mussels mixture.
Heat 2 tbsp gingelly oil to fry kismis. Add it to the mussels mixture.
Add the split mustard seeds.
Check salt .Wrap a muslin cloth (dipped in vinegar and squeezed) around the vessel and leave it overnight.
Next day add 1/4 cup of vinegar and mix well. Transfer it to a bharani / air tight container.

Cooking Tips:

  1. Use small  fresh mussels.
  2. Reduce the amount of chilly if you like it less spicy.
  3. Fry the mussels till the oil stops bubbling. It should not be over cooked.
  4. Add salt with care as the mussels will have salt in it. A little extra can be added the next day.
  5. You can add thinly chopped dates too.
  6. Make sure that there is no moisture in the vessel / bharani you transfer the pickle.
  7. It can be used right away but better if you can keep it for a week and then use. The masala   blends in.


  1. Congrats on the 100th post!!!! Wishing u luck for many more such milestones!! And fantastic photography Rinku ;)
    Prathima Rao
    Prats corner

  2. Congratulations on your 100th post. I still have a long way to get there. :) The mussels pickle looks very tasty and your pictures are terrific!

  3. COngrats on your 100th post. Wish you good luck in the future.

  4. Congragulations on teh century post. I love mussels especially the way they make it here in belgium, never had them in pickles looks delish

    1. Thanks Finla. You should try making these. Im sure you will love it.

  5. congratulations on ur 100th post...
    pickle looks very tempting :)

  6. Congrtas on your 100th post. Pickle looks delicious

  7. Congrats on the milestone. It sure takes a lot of dedication to reach 100 posts.Love the pickle jars.

  8. Well Done! I love that you blog is more about quality than quantity!

    We get the whole mussels here, sort of like in the shell. so do I boil them first and take out the meat and then proceed with the recipe?

    1. Thanks Ansh for that lovely comment. Yes you need to clean the outer part of the shell, remove the fibre like black stuff and then boil it. Take out the meat and continue with the recipe.

  9. your blog is a treasure trove of Kerala recipes. this is such an unique dish. my hubby would love this.

  10. Happy 100th posts! What a wonderful milestone that you've accomplished. I've never tried mussels pickle before. I love the spices that you used in it! Must be very flavorful.

  11. Congrats Rinku for reaching this incredible milestone, such a unique pickle,never heard or had this..mouthwatering here.

  12. never heard of this pickle... Looks delicious... Congrats on ur 100th post....

    Event: Dish Name Starts With M

  13. congrats and happy blogging Rinku !

  14. Congratulations Rinku.. So very happy for you.. I love your blog and am a regular visitor. Your cooking reminds me of home so much.. Keep blogging... You have a huge fan following :D

  15. congrats on ur 100th post...
    Delicious pickle...yummy
    Shabbu's Tasty Kitchen

  16. Congratulations on your 100th post! Something to be proud of! Your pickles look delicious! Very unique.

  17. Thanks dear friends for all the lovely comments :)

  18. Congrats dear...ee achaar inde fav annu...amma indakkum, a little different from this...This looks very yummy..beautiful clicks..

  19. kallumelkaaya achaar! wow...jus tthe name makes me drool. first time here, and nice blog , Rinku. happily following you. do drop by my sace as well :)

  20. congratz... its soo much helpful for ma research.. i am going to make pickle of mussel like thing fond in nepal in my thesis.. wish u could help me more

  21. wer can i get sme beavi's kallummakaya pickle? im in calicut.. help me 2gat sme... im a great fan of kallummakkaya.... thanks

    1. Amma - Glad you like Kallummakaya pickle. But sorry to say that I do not deal with any brand of pickle. I am sure it will be available in the supermarkets. Thanks

  22. Congratulations on your 100th post. It looks so good and I am sure it will taste great as well. I am going to make it tomorrow. But I am not going to add green chillies in it. From my experience, green chillies invite mold. Instead of red chilly powder, I will use kashmiri chilly powder as it increases colour, body and flavour to the pickle and is less hot. thank you for the recipe.


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