Kakka Peera (Clams Stir Fry with Coconut)

Ingredients

Kakka - 500 grams (Clams)
Shallots - 12
Ginger - 1 medium
Garlic - 7 cloves
Green chilly - 6
Cumin seeds - 1 teaspoon
Water - 1 1/2 cup
Pepper powder  - 1/2 teaspoon
Grated coconut - 1 1/2 cup
Salt
Oil
Curry leaves

Clean Clams three to four times just to make sure there are no pieces of shells in it. Then pressure cook clams for 4-5 whistles. Meanwhile, using an Ammi stone or grinder, grind shallots, ginger and garlic.  Keep it aside. 

Now grind coconut, green chilies, cumin seeds and turmeric powder. Make it thick paste. Since we don't need a fine paste. It has to be thick enough. Now heat a pan. Add little oil in it. Once oil is hot, add mustard seeds, curry leaves, mashed shallots, ginger and garlic. Saute it for two minutes until shallots turns to light brown color. Add pepper powder. Saute it for sometime. Slowly start adding cooked clams in it and mix really well. Cook this for another 3 - 4 minutes. 

Kakka peera is tasty with very little water and that's why it's called Peera in Malayalam. Those who prefer gravy can add little water. Pepper powder is optional. In case you need this to be extra spicy, add 2 - 3 green chilies. Its an awesome yummy dish. I would suggest you to try it out whenever clams are available since its seasonal.