“Kakka Erachi Recipe | Authentic Kerala Clam Pickle with Spices & gingelly Oil”

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Kakka Erachi / Kerala Clam Pickle Recipe | Spicy Kerala Seafood Achar

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Kakka Erachi, also known as Kerala Clam Pickle, is a traditional coastal delicacy from Kerala. Fresh clams or crabs are cooked in spicy masala, coconut oil, and tamarind, creating a pickle that’s tangy, spicy, and full of aroma.

This pickle pairs wonderfully with steamed rice, Kerala meals, or chapati, making it a must-have for seafood lovers. Easy to make at home, this recipe preserves the authentic flavors of Kerala’s coastal cuisine.

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🦀 Ingredients

• Kakka Irachi Achar is a traditional Kerala seafood delicacy where fresh clams are cooked in spices, ginger, garlic, green chilies, and gingelly oil. Known for its bold flavors and tangy aroma, this pickle is a must-have for lovers of Kerala coastal cuisine.

  The process requires patience, especially in cleaning the clams properly, but the result is a safe, delicious, and authentic pickle that pairs perfectly with rice or porridge.

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  🦀 Ingredients

  • 500g Kakka Irachi / Clam Meat

  • 1 big piece of ginger, crushed

  • 10 garlic cloves, crushed

  • 2–3 green chilies, crushed

  • 3 tbsp red chili powder

  • ½ tbsp turmeric powder

  • ½ tsp fenugreek powder

  • ½ tsp asafoetida powder

  • 6 tbsp gingelly oil / nallenna

  • ¼ tsp mustard seeds

  • 1 cup hot water (optional, for gravy)

  • 3–4 tbsp vinegar

  • Salt to taste

  Cooking Time: 20 minutes

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  📝 Method

  1. Clean the Clams: Wash the clam meat thoroughly. Using a toothpick or knife, remove any black dirt at the bottom of each clam. Squeeze out excess water. This step is crucial for safety and taste.

  2. Marinate: Add a pinch of turmeric powder, red chili powder, and salt to the cleaned clams. Mix well and set aside for a while.

  3. Fry Clams: In a pan, heat half of the gingelly oil and lightly fry the clam meat. Set aside.

  4. Prepare Masala: In another pan, heat the remaining oil. Add mustard seeds and let them splutter. Add crushed ginger, garlic, green chilies, and curry leaves. Sauté until aromatic.

  5. Reduce the flame, add the remaining chili powder, turmeric, asafoetida, and some salt. Sauté for 8–10 minutes until the raw smell of spices disappears.

  6. Add Water: Pour in hot water (optional, for gravy) and bring to a boil.

  7. Combine Clams: Add the fried clam meat along with its oil. Let it boil gently for a few minutes to absorb the flavors.

  8. Finish: Turn off the heat. Add vinegar and fenugreek powder.

  Note: The pickle may look thin initially, but it thickens as it cools. Adjust the water according to your preferred consistency.

  9. Serve & Store: Serve with rice or porridge. Store in a clean, airtight glass jar for later use.

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  🍴 Serving Suggestions

  • Perfect with steamed rice or Kerala porridge.

  • Can be enjoyed with chapati or parotta.

  • Ideal for seafood lovers who enjoy tangy, spicy pickles.

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  🏷️ Labels

  Kakka Irachi Achar, Kerala Clam Pickle, Kerala Seafood Recipes, Spicy Pickle, Coastal Cuisine

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  🔖 Hashtags

  #KakkaIrachi #ClamPickle #KeralaCuisine #SeafoodPickle #SpicyPickles #TraditionalRecipes #KeralaFood