Kakka Irachi Ularthiyathu (Clams Masala)
Kakka irachi/Clams – 1 kg (cleaned)
Small onions – 1 cup (sliced)
Green chillies – 3 (slit lengthwise)
Ginger – 1 inch piece (finely chopped)
Garlic – 10 – 12 pods (finely chopped)
Turmeric – 1/4 teaspoon
Chili powder – 1 tablespoon
Coriander powder – 2 tablespoons
Pepper – 1/2 teaspoon
Fennel seeds – 1 tablespoon
Cardamom – 4
Cinnamon – 1 inch piece
Cloves – 3-4
Star Anise – 1
Curry leaves – 2-3 sprigs
Coconut chips – 1 cup
Oil – 1/4 cup
Salt to taste
Grind Chili powder, turmeric, coriander, pepper, fennel, cardamom, cinnamon and cloves.
Clean the Clams, add half the ground masala, star anise, chopped ginger, garlic, green chillies enough water and salt and cook till clams are soft and all the water is absorbed. (15 minutes)
In a heavy bottomed pan add 1/4 cup oil, and fry the coconut chips till golden brown, remove from the pan and keep aside. Next add the sliced onions and curry leaves and sauté till the onions are golden brown. Season with a little salt. Add the remaining masala powder, stir for a minute, and add the cooked clams and coconut chips. Keep cooking on a medium flame, stirring continuously, till the clams are roasted.
Remove from flame and serve with rice or kappa.