Kakka Varattiyathu

Kakka Varattiyathu (also spelled Kakka Irachi Varattiyathu or Kakka Roast) is a traditional Kerala-style dry roast dish made using kakka irachi, which means clam meat in Malayalam. It’s a popular seafood delicacy in Kerala’s coastal regions, especially among communities near backwaters and fishing villages.

Kakka Varattiyathu is a dry preparation of clam meat, slow-cooked with coconut bits, onions, curry leaves, and Kerala-style spices. The word “varattiyathu” in Malayalam refers to the process of slow-roasting or reducing moisture, usually until the masala is thick and coats the meat.

Kakka Varattiyathu is best served as a side dish with hot rice, kanji (rice gruel), or boiled tapioca (kappa). In some homes, it’s also served with pathiri or Kerala porotta.

It’s considered a delicacy, not something made every day, and often reserved for weekends or special occasions when fresh clams are available.

The cleaned clam meat is cooked first, usually boiled with a bit of turmeric and salt. Meanwhile, a masala base is prepared using sliced shallots, curry leaves, coconut pieces, and spices. The cooked clam meat is then added and roasted slowly over low flame in coconut oil, allowing the flavours to intensify and coat the meat evenly.

The result is a dark, rich, flavourful dish that smells amazing and tastes even better.

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Kakka Varattiyathu

Author: Ushadevi Cuisine: Kerala Courses: Curries & Side Dishes

Difficulty: Intermediate Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cup Mussels / Clams -cleaned
• 2 tablespoon Coconut strips
• 1 teaspoon Ginger crushed
• 1 teaspoon Garlic crushed
• 4-5 Shallot sliced
• 2 Green chillies - slitted
• 1 spring spring Curry leaves
• 1 ¹⁄₂ teaspoon Chilly powder
• ¹⁄₄ teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Pepper powder
• Salt and oil as required

Instructions

1. A spicy and flavorful delicacy from the heart of Kuttanad — perfect with kappa, rice, or appam.
2. Cook the cleaned mussels with turmeric powder, chili powder, salt, and coconut strips. Once cooked, drain the water and set aside.
3. In a pan, heat oil. Add chopped ginger, garlic, and shallots. Sauté for a few minutes until softened.
4. Add green chilies and curry leaves. Continue sautéing until the mixture becomes aromatic.
5. Add coriander powder and pepper powder. Mix well and roast the masala slightly.
6. Now, add the cooked mussels and coconut pieces. Toss everything together and roast on low flame, stirring occasionally, until well combined and slightly dry.
7. If you prefer a little gravy, you can add a splash of water at this stage and simmer for a few minutes.
8. Kuttanadan Kakka Varattiyathu is ready!
9. Serve hot with boiled tapioca (kappa), steamed rice, or appam.

Keywords: Mussels, Clam