Kappa-Kakka Irachi Kuzhachathu / Tapioca With Clams


1/2 kg clams / kakka irachi / elambakka , cleaned
1/2 kg tapioca / kappa
1 1/2 tsp turmeric powder
1 tsp ginger, crushed
1 tsp garlic, crushed
1 cup grated coconut
2 green chillies
1/2 tsp chilli powder
1/4 tsp garam masala
1/2 tsp fennel powder
6 shallots
1/2 tsp crushed pepper
salt to taste
1 tbsp oil
1 tsp mustard seeds
1 sprig curry leaves
3 dry red chillies


  1. Peel and cut the tapioca into small cubes. Cook the tapioca pieces in enough water adding 1/2 tsp turmeric powder and salt. Drain the water and keep it aside.
  2. Crush together grated coconut, 1/2 tsp turmeric powder, chilli powder, fennel powder, garam masala, green chillies and 3 shallots and keep it aside.
  3. Clean kakka irachi and cook it adding 1/2 tsp turmeric powder, crushed ginger, garlic and salt adding 1/4 cup of water till cooked.
  4. Add the crushed coconut mixture into this, mix well and boil till the raw smell disappears.
  5. Now add the cooked tapioca and crushed pepper and mix /mash it well.
  6. Cook it for few minutes in medium flame. Check the salt and adjust the spice level. Switch off the flame.
  7. Heat oil in a pan and splutter mustard seeds. Add dry red chillies, few curry leaves and 3 sliced shallots and saute until the shallots turn brown.
  8. Pour this over the kappa-kakka irachi kuzhachathu and mix well. Serve hot…

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