Nadan Kakkakariyathu
A fiery and aromatic coastal Kerala delicacy featuring fresh bivalve clams cooked in a robust blend of roasted coconut, black pepper, and curry leaves. Best enjoyed hot with piping hot appam or steamed rice.
55min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Wash the cleaned clams thoroughly in multiple changes of water to remove any residual grit.
2
Dry roast the grated coconut along with 2 sliced shallots and a sprig of curry leaves on medium heat until golden brown. Grind to a smooth paste with a little water once cooled.
3
Heat coconut oil in a clay pot or heavy-bottomed pan, and splutter the mustard seeds.
4
Add chopped shallots, ginger-garlic paste, slit green chilies, and remaining curry leaves. Sauté until shallots turn translucent.
5
Add red chili powder, coriander powder, and turmeric powder, sautéing for a minute on low flame until raw aroma disappears.
6
Add the cleaned clams and sauté well for 3-4 minutes until they begin to open up slightly.
7
Pour in the extracted tamarind pulp, ground coconut paste, and salt with half a cup of water. Mix gently.
8
Cover and simmer on medium heat for 10-12 minutes until the gravy thickens and the clams are cooked through.
9
Sprinkle freshly crushed black pepper on top, stir well, and turn off the heat.
10
Let it rest covered for 10 minutes before serving hot.
Ingredients
500g fresh clams (kakka/loll), thoroughly cleaned
1.5 cups freshly grated coconut
2 small shallots, sliced
2 tablespoons coconut oil
1 teaspoon mustard seeds
2 sprigs fresh curry leaves
5-6 small shallots, finely chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon Kashmiri red chili powder
1.5 teaspoons coriander powder
0.5 teaspoon turmeric powder
1 teaspoon freshly crushed black pepper
Tamarind pulp (lemon-sized ball soaked in warm water)
Salt to taste
*This AI-generated recipe may contain inaccuracies.