Kallummekkaya pickle, also known as mussel pickle, is a popular dish from Kerala, India, prepared using fresh mussels (kallummekkaya). The dish is typically characterized by its spicy, tangy flavor profile and is often served as a condiment or side dish with rice or other main courses.
### Description of Kallummekkaya Pickle:
– **Ingredients**:
– Fresh mussels, cleaned and cooked
– A blend of spices, typically including mustard seeds, fenugreek seeds, turmeric, chili powder, and curry leaves
– Tamarind or vinegar for tanginess
– Oil (often coconut or sesame oil) for preservation and flavor
– Salt for seasoning
– **Preparation**: The mussels are boiled and then sautéed with a mix of spices and tamarind or vinegar. The mixture is cooked until the flavors meld together, and the oil rises to the top, indicating that it is well-cooked and infused with the spices.
– **Flavor Profile**: The pickle has a unique combination of spicy, tangy, and umami flavors from the mussels. The spices lend warmth and depth, while the tamarind or vinegar adds a sharpness that balances the richness of the mussels.
– **Serving Suggestions**: Kallummekkaya pickle can be enjoyed with steamed rice, appam, or chapati. It can also be served as part of a larger meal alongside other pickles and side dishes.
This pickle is not only delicious but also offers the nutritional benefits of seafood, making it a cherished part of Kerala’s culinary heritage.
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