Kakka Irachi Ularthiyathu (Kerala Clams Roast)
500 gms Kakka Irachi
½ cup coconut pieces (small)
1 medium onion sliced
10-12 shallots sliced
2 tbsp ginger sliced
1 tbsp garlic sliced
1 tbsp chili powder
2 tsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
1-2 tsp pepper powder
5 tbsp coconut oil
Clean the clams. Squeeze out the dirt at the tip of the clams using a toothpick. Wash thoroughly and squeeze out the water.
Heat oil and saute onions, curry leaves, coconut slices, ginger and garlic till onions start to brown at the edges. Add all the powders and saute for 2 minutes on medium flame.
Add Kakka Irachi and mix well. Cook covered for 10 minutes.
Remove the lid and fry till all water dries up.
Serve with chapathi or better still parotta. Yummy.