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.
Kakka Varattiyathu
Ingredients
Instructions
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Kakka Varattiyathu or Clam/ Mussels roast is one of Kuttanad’s spicy secret. Lets try it for today.
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First of all lets cook the mussels with Turmeric powder, Chilly powder, salt and Coconut strips. Drain water and keep it aside
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Next, Heat oil, add Ginger, Garlic, Shallots , saute for few minutes
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Add Green chillies, Curry leaves and saute for some more minutes
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Now lets add Coriander powder, Pepper powder and mix everything
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Finally add cooked Mussels and Coconut and roast it for some time.
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If you need some gravy, you can some water
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Kuttanad Kakka Varattiyathu is ready, Serve with Kappa (Tapioca ) Rice, Appam