Clams / Kakka Irachi Peera

Ingredients:

300-400 gm clams / kakka irachi / elambakka, cleaned

1 1/2 cup grated coconut

1/2-1 tsp chilli powder

1/2 tsp turmeric powder

6 shallots, sliced

2 tsp ginger, sliced

1 tsp garlic, chopped

3-4 green chillies, slit

2 sprig curry leaves

2 kudampuli / gambooge, cut into pieces

1 tbsp coconut oil

salt to taste

Preparation:

1. Soak kudampuli in enough water for 15 minutes.
2. In a clay pot / pan, add grated coconut, turmeric powder, chilli powder, sliced shallots, ginger, garlic, green chillies, curry leaves and salt and mix / crush well with your hand/ fingers.
3. Add cleaned clams, kudampuli and 1/4 cup of water and mix well.
4. Cover and cook for about 10 minutes, stirring in between, until clams are cooked and almost all water has dried up.
5. Add a few curry leaves and coconut oil and mix well.
6. Switch off the flame and keep it covered for 10 minutes. Serve with rice...