Receipe:
1 onion chopped
1 green chilli chopped
Coconut small pieces

Marinade:
250g mussel
1 tsp salt
1 tsp chilli powder
1 tsp turmeric powder
1 tsp sambhar powder
1 tsp garlic paste

Cooking:
1 tsp ginger garlic paste
1 tsp turmeric powder
1 tsp fennel powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp chilli powder
1 tsp pepper powder
1 tsp salt
1 stem curry leaves
1 pinch asafoetida
1 pod cardamom
1 tsp feeble seeds
1 tsp mustard seeds

cooking:
Take a spoon of oil in a pan and gently shallow fry the coconut pieces. Take it out once the edges turn brown . Next add curry leaves in same pan with fennel seeds, mustard seeds , asafoetida and add the mussels in it . Once the mussels gets fried and water from mussels gets dried take it out of the pan. Next add curry leaves some fennel seeds, asafoetida, ginger garlic paste , cardamom pod, chopped onions, green chilli. Once the onion start to turn brown add cumin powder, coriander powder, fennel powder , pepper powder, turmeric powder and chilli powder along with salt and cooked mussels. Add little bit of water and mix it all up. Cook it for a minute and switch off the flame . Serve it with some appam or rice .

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