Kakka Erachi Thoran
A delicious blend of mussels, grated coconut and other ingredients
Ingredients
- 125 g Mussels washed and drained, Kakka erachi
- 3 nos Shallots crushed, Kunjulli
- Ginger chopped
- 2 cloves Garlic crushed
- 1 no Green chillies chopped round
- 1/2 cup Coconut grated
- 1/4 tsp Chilly powder
- 5 nos Black pepper corns ground
- 1/2 tsp Garam masala
- 1/4 tsp Turmeric powder
- Curry leaves Few
- Salt As reqd
For seasoning:
- 1/2 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- Shallots sliced, Kunjulli
- Curry leaves Few
Instructions
- For preparing kakka erachi thoran, first heat mussels adding turmeric powder and little water.
- Boil for a few minutes and add shallots, ginger, garlic, green chilly, curry leaves and required salt. Keep boiling in medium heat.
- When water has almost evaporated, lower the heat and add grated coconut, chilly powder, pepper powder and stir gently.
- Cover with a lid and cook in low heat until done.
- Sprinkle garam masala and stir. Remove the vessel from fire.
- For seasoning kakka erachi thoran, take a frying pan and heat coconut oil. Splutter mustard seeds. Fry shallots and curry leaves.
- Stir in cooked kakka erachi thoran and stir dry.
- Kakka erachi thoran, a favorite kerala dish, is ready. Serve hot.
- Tips: 1)Do not add too much water while cooking kakka erachi since water comes out while cooking.
Tried this recipe?Let us know how it was!