Kakka Irachi /Clams are a favorite of my family. This chewy mollusk can be made into a spicy side dish for rice. I got this recipe from my mom in law; actually she used to prepare this dish whenever we go to South Paravoor for vacation. Kakka erachy goes really well with rice and is very easy to prepare too, but the cleaning process is a bit time consuming one. We have to remove its intestine and wash it nicely under running water.
- ½ kg Kakka Irachi / Clams
- 1 small piece Ginger sliced
- 2-3 Green Chilies split lengthwise
- ½ tsp. Turmeric Powder
- 5-6 Small onions finely sliced
- 5-5 Garlic finely sliced
- 1 tsp. Red Chili Powder
- 2 sprigs Curry leaves
- 3 tbsp. Coconut oil
- Salt to taste
- Clean and wash the mussels well, so that all the soil and other things get washed off well. It’s better to use small kakka which we get in the backwaters, kari, poyil etc. of Kerala. Press the Kakka lightly so that soil or small stones which are trapped in the kakka will be cleaned.
- Once it is cleaned and all the dirt is removed completely, keep the kakka in a strainer so that the water is drained completely. If excess water is there the cooking time will be more. It will make the meat rubbery.
- Cook kakka in sous pan or curry chatty/ meen chatti (Kerala Clay Pot), along turmeric powder, green chilies, few curry leaves, sliced ginger, salt and very little or no water. Till the water is drained.
- In a pan, or cheena chatti, heat oil add sliced onion, garlic and curry leaves. Sauté until onion turns slightly golden. Add chili powder. Sauté until their raw smell is gone. Add the cooked squid. Stir-fry for 5 – 8 minutes at medium-high heat. Sprinkle freshly grounded Black pepper and few curry leaves before turning off the heat. Add more coconut oil if required. Switch off and serve warm with rice.
Have a wonderful lunch.