Kakka Erachi Curry Or Mussels Curry

Kakka erachi is the famous dish in all toddy shops(kallu shap).I got this recipe from malayala manorama news paper ,and the toddy shops name is Kuttimulla and it is in Thrissur district.If you are buying mussels or kakka erachi for home you should select medium sized one.To clean the mussels squeeze it with your hand by this the soil and waste will be removed from it.Wash the mussels with salt water or water with vinagiri this will reduce its stingy smell.It will cost Rs 100 / Kg in Kerala.

Ingredients needed to make mussels curry

1.kakka erachi (mussels) - 1 kg

2.Onion sliced - 2

3.Green chillies - 10 no

4.Coconut slices - 1/4 cup

5.Ginger - 1 piece

6.Garlic - 10 no

7.Oil - 3 tsp

For the gravy

1.Grated coconut - 1/2 cup

2.Turmeric powder - 1 tsp

3.Red chilli powder - 1 1/2 tsp

4.Pepper powder - 1/2 tsp

5.Coriander powder - 2 tsp

6.Pepper powder - 1/2 tsp

7.Garam masala - 1 tsp

8.Salt as needed

How to make the Kakka erachi curry or Mussels Curry

1.Fry the coconut till it becomes brown in color,then add all the powders to it and saute it well.

2.Grind all the fried coconut with out adding water to it.

3.Cook the mussels with little turmeric powder and salt for around 10 mts.

4.Heat 3 tsp oil in a pan and then saute the onions,ginger garlic,green chillies,and coconut slices in it.Then add the cooked mussels to it and saute it again for another 3 mts.

5.Now add the coconut gravy to it,add little water and again cook it for another 10 mt.Garnish it with curry leaves.