Khubya Dhadhabit (Fresh water Mussels)

Introduction
Khube (mussel’sshells) is a beloved dish among the tribal communities of Goa, known for its unique blend of spices and the use of freshwater mussels. This recipe is a celebration of local ingredients and traditional cooking methods. This fresh water mussel Known by its scientific name, “Unionidae” the fresh water mussel is a type of freshwater mussel that is indigenous to the rivers and freshwater bodies of Goa. These mussels usually live in rivers, and lakes with muddy or sandy bottoms that are slow-moving or stagnant. The dark shell of the black mussel, which may vary in color from black to dark brown, is what makes it unique. They filter water, much like other freshwater mussels, and by eating microscopic particles and organisms, they support maintaining of water quality. This are the annually recipe accept monsoon season because this time the water level increases in this water bodies and local people are avoiding to collect this mussels. Best time to hunt this fresh water mussels is in summer season because of water level of fresh water bodies decreases and this this the best time to collect this mussels.

Serves: 1 People
Prep Time: 30min
Cooking: 2hr
Difficulties: supereasy

Ingredients

Adjust Servings

For Cooking

30-40 Fresh water mussels (khube)
1 coconut grated Coconut
2 Big Onions (finely chopped)
4-5 Red chili
7-8 garlic cloves
2 tsp coriander seeds
1 tsp turmeric powder
2-3 Bay leaf
5-6 cloves
1 tsp Black pepper
1 glass water
Salt to taste

For Dressing

Nutritional Information

Procedure

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Cleaning: Remove the shells of the mussels andclean the fresh water mussels thoroughly under running water for 2-3 times to remove any grit or dirt. Remove the beards
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Cooking: One by one all the mentioned ingredients (4-5 Red chili, 5-6 garlic cloves, 2-3 Bay leaf, 1 tsp Black pepper, 2 tsp coriander seeds) has to be roast in cooking pan until it become little bit reddish in color to prepare home-made masala paste.
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After that chopped onion and grated coconut has to be roast in coking pan.
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Once all this ingredients are ready then make the masala paste of this ingredients.
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This masala paste are kept on mud chulha for 5-10 min on medium flame.
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Then add the cleaned fresh water mussels in the cooking paste.
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In between stir the cooking “Khubya dhabdhabit” until its cooked properly
Mark As Complete

Add some water if the masala is become thick
Mark As Complete

After 15-20 min “Khubya dhabdhabit is ready to serve with Rice or Bhakari

Khubya Dhadhabit (Fresh water Mussels)

Ingredients

For Cooking

For Dressing

Nutritional Information

Procedure

Cleaning: Remove the shells of the mussels andclean the fresh water mussels thoroughly under running water for 2-3 times to remove any grit or dirt. Remove the beards

Cooking: One by one all the mentioned ingredients (4-5 Red chili, 5-6 garlic cloves, 2-3 Bay leaf, 1 tsp Black pepper, 2 tsp coriander seeds) has to be roast in cooking pan until it become little bit reddish in color to prepare home-made masala paste.

After that chopped onion and grated coconut has to be roast in coking pan.

Once all this ingredients are ready then make the masala paste of this ingredients.

This masala paste are kept on mud chulha for 5-10 min on medium flame.

Then add the cleaned fresh water mussels in the cooking paste.

In between stir the cooking “Khubya dhabdhabit” until its cooked properly

Add some water if the masala is become thick

After 15-20 min “Khubya dhabdhabit is ready to serve with Rice or Bhakari

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Khatkhate

Khubya Sukhe (Mussel shellssukha)