Ingredients

Mussels (Kallummekkaya) - 16
Parboiled Rice - 250 g
Small Onions - 75 g
Curry Leaves - 2 sprigs
Grated Fresh Coconut - 75 g
Saunf - 1 tsp
Salt - to taste
Oil - to fry

For Marinate    
Red Chilli powder - 1 tbsp
Turmeric - 1 pinch
Ginger Garlic paste - 1 tsp
Lime juice - 1 tsp
Salt - to taste

Method of Preparation
Scrub and wash the mussels clean. Wash and soak the rice in hot water for 20 mts. Drain and grind with the rest of the ingredients except the mussels and oil. Blanch mussels for 30 sec in acidulated, salted hot water. Set aside to drain. Stuff the paste in the mussels and steam for 7-8 mts. Remove stuffing along with the flesh, steep in the marinade and shallow fry till crisp.Place back in the shell and serve hot with the tamarind relish.

Cook tamarind pulp, jaggery, crisp fried chopped ginger, salt and chilli powder together for 15 mts. Add 2 tsp of hot oil and gently stir in. Strain and use.