Hey Folks,
Kakka or clams is a widely available variety of mollusks in the backwater stretches of Kerala. The Kerala style Kakka Irachi Ularthiyathu is a special recipe in which clams are dry roasted out in sliced coconut and rich spices and condiments. So, I will be sharing with you The Perfect Cook Book recipe for Kakka Irachi Ularthiyathu.
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| Kakka Irachi Ularthiyathu - The Perfect Cook Book |
INGREDIENTS:
- Clams (Kakka) - 250 gm
- Sliced Coconut (Thengakothu) - 1/2 cup
- Shallots - 25 - 30
- Green Chilli - 2 - 3
- Crushed Ginger - 1 tsp
- Crushed Garlic - 2 tsp
- Crushed Fennel Seeds - 1/2 tsp
- Crushed Pepper - 1 tsp
- Turmeric Powder - 1 tsp
- Kashmiri Chilli Powder - 1 tsp
- Coriander Powder - 1 tsp
- Garam Masala - 1/2 tsp
- Salt - to taste
- Curry Leaves - as needed
- Coconut oil - 3 - 4 tbsp
PREPARATION:
The clams should be cleaned and washed properly. Speaking of clams, they are rich in Omega 3, vitamin B12, and iron. It is also a rare non-plant source of Vitamin C. In Kerala, they are abundantly found in the backwaters of Allepey and Kuttanad. They are collected and boiled to remove the meat from the hard shell. It is very easy to clean them compared to other sea foods. But it is time-consuming as they are too tiny.
First, we need to cook the clams. Clams when cooked to perfection will be soft and buttery. Into a pressure cooker add the cleaned clams, turmeric powder, salt, and enough amount of water to cook the clams. Cook for 4-5 whistles.
Now in a Kadai, heat coconut oil. Add crushed ginger and garlic to it and saute well. To this add chopped shallots, green chilli, and curry leaves. Add the sliced coconut also. Once the shallots turn translucent, add crushed fennel seeds and pepper to it and saute well until the shallots turn golden brown in color.
Now let us add the spice powders, turn the flame to low, and add turmeric powder, kashmiri chilli powder, coriander powder, garam masala, and salt to it. Saute until the raw smell of the powders goes off. You can vary the amount of spiciness according to your taste buds. We have already added green chillies for spiciness.
Now add the cooked clams to it. Roast the clams until all the water gets evaporated. You can check for salt now. You can then roast the clams as you prefer.
Share with your loved ones and comment your opinions about the taste. Also if you want me to try any new recipes, do comment below.
You can have it with parathas, or rice. Try out and enjoy the Kerala Style Kakka Ularthiyathu from The Perfect Cook Book.
See you all in my next cooking blog!
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