Clam / Kakka Irachi Ularthiyath

Today we had a visit to Cherai beach, Paravoor.  A fishermen there gave us around 1 kg of Kakka / clams. Though I have taken Kakka irachi fry from hotels and my home I haven’t prepared it before. I collected the recipe from my mother and we prepared it. It was really a spicy one and my Husband loved it. We took it for our dinner along with Pulissery and rice.

 

Ingredients

Clams (Kakka Irachi) : 1/2 kg

Sliced Shallots : 1.5 cups

Crushed Garlic : 4 big cloves

Crushed Ginger : 1 inch

Curry Leaves : 2 sprigs

Turmeric Powder : 1/2 tsp

Chilly Powder : 2 tsp

Garam Masala Powder : 2 tsp

Black Pepper Powder : 4 tsp

Thinly sliced coconut : 1/2 cup

Coconut Oil : 2tbsp

Water : 1 cup

Salt : to taste

 

Preparation of Clam / Kakka Irachi Ularthiyath

1. Clean the Kakka / clam thoroughly by pinching it laterally. Force out the greyish-black grit found inside each of them. Wash it in plenty of running water to remove any dirt and grit and finally squeeze the clams to remove water.
   
2. Into a pressure cooker with out weight add the Kakka, sliced shallots, salt, Turmeric powder, Chilly powder, garam masala powder, black pepper powder, coconut and water. Cook it for 15 minutes with lids closed.
3. In the mean time, in a pan add coconut oil crushed garlic, crushed ginger, curry leaves and saute till the aroma goes.
4. After 15 minutes put the weight over the cooker, and cook for 2 more whistles.
5. Turn off the flame and allow the steam to go out of the cooker.
6. Transfer the clams into the pan and saute in between in medium flame. Cover it with the lid.
7. Add coconut oil as needed and saute in between, to make the mix dry.
8. Serve with rice , Idiyappam or appam.