Kakka irachi are the small clams that are found in the back water of Kerala. This thoran is very tasty and spicy seafood item, goes well with rice.
Clams – 250 gm
Turmeric powder – 1/2 tsp
Pepper powder – 1/2 tsp
Salt as needed
Madras onions/Shallots/Kunjulli, chopped – 1/2 cup
Green chillies, slit – 2 nos
Ginger, chopped – 1 tbsp
Garlic, crushed – 2 tbsp
Chilli powder – 1 tsp
Pepper powder – 2 tsp
Garam masala – 1 tsp
Grated coconut – 1/2 cup to 3/4 cup
Wash and clean clams in several changes of water. Place them in a strainer to remove any excess water.
In a pan, cook clams with turmeric powder, pepper powder, salt and small amounts of water for 10 minutes in low flame. When the water is all dried out, switch off the stove.
Heat oil in a pan. Saute onion, ginger and garlic. When the onion turns light brown in color, add chilli powder, pepper powder and garam masala. When the raw smell of the masala disappears, add cooked clam and mix well. Now add grated coconut and saute well in low flame. When the clam turns brown in colour, switch off the stove.