Mussels Pulusu Recipe
Tamarind is very commonly used in India, especially in South Indian cooking. It is used to add a sour or tart component to a dish and balance out the other spices. Tamarind comes from a large tropical fruit-bearing tree that produces a brown pod, known as a tamarind pod. When ripe, the pod yields an edible dark brown pulp (known as tamarind pulp) that has a very distinctive and unique taste combining the flavors of sweet, sour and tart.
Sambar powder is a versatile spice blend commonly used in South Indian cooking, it is easily available in any Indian grocery store.
Many home cooks are often intimidated by the thought of cooking mussels, but I assure you – it’s very simple & much easier than you think. So don’t be shy, go ahead & give them a try ☺.
MUSSELS PULUSU (Andhra Style Mussels)
2 lbs live mussels
1 medium onion, finely diced
1” piece of fresh ginger, peeled & finely minced
2 large garlic cloves, finely minced
2 large tomatoes, pureed
2 tsp tamarind concentrate (or tamarind powder), to taste
4-5 dried red chilies
3-4 fresh curry leaves
pinch of asafetida (hing)
½ tsp turmeric (haldi)
1 heaping tsp sambar powder (or you can use garam masala)
salt & peppers, to taste
1 tbsp oil (or vegetable or canola)
2 tbsp freshly grated coconut
freshly chopped cilantro leaves for garnish
Thoroughly wash & scrub the mussels, discard any beards that remain attached to the shells. Also, discard any mussels that are open and fail to close shut when lightly tapped. I always soak the mussels for about 15-20 minutes in a large bowl filled with cool water & about 2 tbsp of all-purpose flour. This helps to get rid of any sand inside the shells. Drain well & set aside until needed.
In a large deep skillet or wok on medium high heat, add the oil. When hot, add the dried red chilies, curry leaves & asafetida. After 30 seconds or so, add the onions. Stir fry until lightly browned & then add the ginger & garlic. Stir fry for an additional 2-3 minutes & then add the turmeric, sambar powder, salt & pepper. Then add the pureed tomatoes & tamarind, stir well to combine & bring to a gentle boil.
Now add the cleaned mussels, reduce the heat, cover & let steam for 6-8 minutes by which time all the mussels should have fully opened. If any mussels have failed to open, discard them. Garnish with freshly chopped cilantro leaves & coconut. Serve with fresh chapatis & fragrant Basmati rice.
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.
You Should Also Read:
Bengali Shellfish Recipes
Goan Style Clams Recipe
Malabari Mussels Recipe
Editor's Picks Articles
Top Ten Articles
Content copyright © 2023 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.