Kakka Irachi Ularthiyathu / Kerala Clams Roast

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Kakka Irachi Ularthiyathu / Kerala Clams Roast


Kakka Irachi / Erachi Ularthiyathu / Kerala Clams Roast is a very tasty coastal delicacy in Kerala. Kakka Irachi is small-sized clams that are abundant in Kerala. The clam collectors collect the Kakka / Clams and boil it to remove the shells and then the clam meat is sold in local fish markets all around Kerala, especially in coastal areas. It is rich in calcium, minerals and vitamins & protein. Once cooked it is crunchy, juicy and highly rich in flavours. Recipe to make Kakka Irachi / Erachi Ularthiyathu / Kerala Clams Roast (Nadan Kerala Coastal style). Easy, tasty and simple steps to make this curry. Please try it and let know your feedback. Comments and suggestions are welcome. Please subscribe, follow, like & share.

Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min


Serves : 3
  • 500 gms kakka / clams

  • 10 nos shallot sliced

  • 1 piece ginger

  • 3 nos garlic sliced

  • 3 nos green chilly

  • 1 sprig curry leaves

  • 2 nos dry chilly

  • 1/2 tsp mustard seed

  • 1/4 tsp turmeric powder

  • 1 tsp coriander powder

  • 1 1/2 tsp pepper powder

  • 2-3 tsp salt - to taste

  • 2 1/2 tbsp coconut oil (as per required)


  • Wash it in plenty of running water to remove any dirt & grit and finally squeeze the clams to remove water.
  • Into a pressure cooker add the Kakka, 1 pinch of turmeric powder, salt and cook for 15 minutes or 3 whistles in low flame.
  • Turn off the flame and allow the steam to go out of the cooker.
  • Heat oil in a clay pot / manchatti. Add mustard seed, shallots, ginger, garlic, green chilly and curry leaves; saute till it turns light brown.
  • Add turmeric powder, coriander powder, pepper powder, saute till raw smell goes off.
  • Next, add Kakka/Clams and mix it well. Add salt to taste, cover and cook for 3 to 5 minutes in low flame till it turns a golden brown.