Ingredients
1. Kakka irachi / clams - 1.5 – 2 cups, cleaned
2. Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Pepper powder - 1/4 tsp
Salt - To taste
Water - 1/4 cup
3. Pearl onions - 10, thinly sliced
Ginger - 2 tsp, finely chopped
Garlic - 2 tsp, finely chopped
Green chilly - 1, slit
Curry leaves - A few
4. Grated coconut - 1/2 cup
5. Turmeric powder - 1/4 tsp
Kashmiri chilly powder - 1 tsp
Coriander powder – 3/4 tsp
Fennels - 1/2 tsp, crushed
Pepper powder - 1/2 tsp
Coconut oil - 1.5 tbsp
Method
1. Cook the clam meat adding the ingredients numbered 2 until the water is completely evaporated.
2. Heat coconut oil in a cheena chatti or any pan. Add sliced pearl onion, ginger, garlic, green chilly, curry leaves and sauté until onion is lightly browned. Add cooked clam, grated coconut and mix well. Next add the turmeric powder, chilly powder, coriander powder, crushed fennels and pepper powder. Saute until their raw smell is gone, about 1 minute. Sprinkle a tbsp of water, mix well and cover and cook for about 8 minutes at medium-low heat stirring in between so that the coconut wont get burnt. Open the lid and stir-fry for 1 - 2 minutes. Check for salt. Add a few curry leaves and 1 pinch of garam masala powder. Switch off. Serve with rice, pulliseri and a thoran/mezhukkupuratti.
