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.

INGREDIENTS

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

METHOD
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.