Clams Curry / Kakka (Elambakka) Curry


1/2 kg clams with shells / kakka / elambakka
1 cup grated coconut
1 1/2 -2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
gooseberry sized tamarind
1 tomato, chopped
3 green chillies, slit
2 sprig curry leaves
salt to taste
1/2 tsp mustard seeds
1 tbsp coconut oil


  1. Soak the clams in some water for 30 minutes. Then wash the clams thoroughly under running water about 4-5 times to remove any sand or dirt. Drain the water and keep it aside.
  2. Soak tamarind in little water for 15 minutes.
  3. In a blender, add grated coconut, shallots, chilli powder, coriander powder and turmeric powder and grind well adding enough water and keep it aside.
  4. Transfer this ground paste to a manchatti / clay pot and add tamarind water and enough water and mix well.
  5. Add chopped tomato, green chillies, curry leaves and salt and mix well.
  6. Add cleaned clams, mix well and boil well. Adjust the salt and cook well till the shells are opened and the clams meat are cooked well. Switch off the flame.
  7. Heat oil in a pan and splutter mustard seeds and add curry leaves.
  8. Pour this over the curry and mix well. Serve with rice, pathiri, neer dosa etc..

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