Thursday, 12 December 2013

kakkayirachi roast/clam roast

                                Kakkayirachi roast/ Clam roast

I'm from Alappuzha the Venice of the East ,a district of God's own country.The district has a net work of rivers,canals and back waters.So we cant avoid clam from our diet.But when I left my village,I included this too in my "nostalgic list".

My father loved clams stir fry a lot.Amma (mom)used to prepare clams with tapioca too.But my husband loves to eat clam roast only.So Yesterday I prepared clam roast.


  • Clams:1/2 kg
  • Pepper powder:2tspn
  • Fennel/perumjeerakam:2tspn
  • Turmeric powder:1/4tspn
  • Ginger chopped:2tspn
  • Garlic chopped:2tspn
  • Chilly powder:1tspn
  • Garam masala:1/2tspn
  • Mustard seeds:1/4tspn
  • Onion:1 big(sliced)
  • Coconut pieces thinly sliced:1tblspn
  • Coconut oil
  • Curry leaves
  • Salt


  • Wash the clams well.
  • Boil water in pan and add clams to it.Wait for few minutes and drain it .
  • Squeeze out the black coloured  dirt present inside the clams.
  • Wash it again.
  • Cook it for 10 minute with 1 tblspn salt water.
  • Heat a pan with oil and add mustard seeds.When it splutters add chopped ginger and garlic.Give a quick fry.
  • Add curry leaves,coconut pieces and onion.Fry it well.
  • Add pepper powder,fennel powder,chilly powder and salt.
  • Now add clams and roast it well.
  • Serve it with rice, roti,or even with puttu.(steamed rice cake).


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