Tuesday, June 19, 2012

Kerala style clam - Kakka irachi thoran

Kakka irachi are the tiny clams that are found in abundance in the backwaters of Kerala. There are a lot of amazing recipes around, but this one is the typical 'thoran' style. Lightly flavored, and complimented by the freshly ground coconut.

The above pic has been taken from the net, just to show how it looks raw.

We get this already out of the shells. All we have to do it, squeeze it in the middle, and a sac of dirt will push out. Just remove that dirt sac . wash the flesh in water twice.

Clams - 250 gms
Turmeric powder - 1/4 tsp
Chilly powder - 1/4 tsp
Sliced green chillies - 2
Curry leaves - 1 stalk
Salt - to taste
Tamarind / kudam puli - 2 pieces
Water -just to cover the clams in the pot

Add all the ingredients to a pot and cook on medium, lid on for 5 minutes, and then off to let the water reduce as much as possible. Take off the stove.

Meanwhile, lightly grind (or pulse twice), the following ingredients..

Grated coconut - 1 tbsp
Jeera /cumin seeds - 1/4 tsp
Shallots - 4 nos

Add  this lightly ground paste to the cooked clams.

In a  hot wok, add
Coconut oil (what else ?) - 1 tbsp (use olive oil or sunflower oil if u feel like it)
Mustard seeds - 1/2 tsp
Curry leaves  - 1 stalk
Dried red chillies - 2

Just stir though the clam and coconut mixture, add more salt of needed, and switch off..

Enjoy as a side dish with rice n some curry.. great combination with moru curry.

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