Kakka Varattiyathu
Ingredients
- 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.Mussels, Clam - 2
