Home » Non. Veg Recipe » Kakka Irachi Kuruma


1.Kakka (mussels)irachi – 500 gram
2.Onion cut into long pieces – 4
3.Ginger – 3 piece
4.Green chilly – 200 gram
5.Garlic – 6 cloves
6.Coriander powder – 1 tea spoon
7.Turmeric powder – 1 tea spoon
8.Kismis – 1 tea spoon
9.Cumin seed powder – 1 tea spoon
10.Curd – ¾ cup
11.Tomato – 3 big
12.Cinnamon – 3 piece
13.Cloves – 5
14.Cardamom – 10
15.Grated coconut – 2 cup
16.Oil – 100 gram
17.Salt – as required

Method of preparation

Grind the green chilly and garlic separately. Then grind the coconut and kismis and keep it aside. Heat oil in a pan and fry the cloves, cardamom and cinnamon. Then add the cut onions and fry for some time. Add green chilly paste, ginger paste, cumin powder , coriander powder, chilly powder, turmeric powder and the cleaned mussels (kakka irachi) and fry for some time. Later add chopped tomato , curd and two cups of water . also add required salt. Then cook it. After getting the mussels cooked add the coconut paste dissolved in water . Allow it boil thoroughly and when the gravy get thickened remove it from the stove

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