Mussels, affectionately referred to as ‘kallumakkaya’ in Kerala, have become a culinary sensation among the diaspora in Oman. During holidays, numerous Malayalis flock to Oman’s coastal regions, particularly Ashkhara, where these prized mollusks flourish on rocks, offering a cost-free alternative compared to purchasing them from Kerala’s fish sellers.
The allure of Ashkhara, situated 320 km from Muscat, is undeniable, drawing mussel enthusiasts from afar. Notably, Al Sakhalah, located 45 km ahead, also boasts an abundance of these sought-after shellfish. The viral spread of vlogs and reels showcasing the mussel harvest on social media platforms further fuels the interest of Malayalis, creating a communal fascination with this gastronomic adventure.
Timing is crucial for mussel collection, as it can only be done during low tide. Armed with sharp tools or gloves, enthusiasts painstakingly pluck mussels from the rocks. While many bring their harvest home, others engage in selling these delectable treasures to fellow residents and local eateries. The widespread availability of mussels has transformed dishes like kallumakkaya fry, masala, thoran, biriyani, and pickles into commonplace culinary delights in both homes and hotels across Oman.
Post Your Comments