kakka irachi thoran

kakka irachi thoran

Kakka Irachi Thoran /Clams & Coconut Stir Fry

Kakka Irachi Thoran /Clams & Coconut Stir Fry

Another very famous seafood recipe from Kerala, clams are cooked in a perfectly blended mix of coconut, garlic, powdered spices and herbs.

Kakka Irachi Thoran is more famous in Kallu shappu (toddy shops) than in local restaurants in Kerala. I know, some of my friends are ready to travel kilometers away to find the kallu shappu’s where they can enjoy favorite  delicacies as the toddy shops are famous for their seafood specialties.

I find the Kallu shappu style of cooking is unique, I wish I could  find someone to teach me or I myself get an opportunity to obtain the skill set somehow. Never mind, the recipe I am sharing is my own version of the very famous kakka irachi thoran.


  • Kakka irachi or Clams – 750 gms
  • Shallots – 200 gms, sliced
  • Ginger – 1 Tbsp, crushed
  • Garlic – 1 Tbsp, crushed
  • Green chilly- 3 each, slit
  • Chilly powder – 1 Tbsp
  • Turmeric powder – 1 Tbsp
  • Garam masala – 1 Tsp, optional
  • Freshly ground black pepper powder – 1 Tbsp
  • Grated coconut – 1 cup
  • Coconut oil – 2 Tbsp
  • Mustard seeds – 1/2 Tsp
  • Dried chilly -3 each
  • Curry leaves – 2 sprigs
  • Fennel seeds – 1/2 Tsp, crushed
  • Salt to taste


  1. Clean the clams or kakka thoroughly. Make sure to remove the greyish-black grit from each clams.
  2. Wash them under cold running water to remove any impurities.
  3. Squeeze and drain water out of the clams before cooking.
  4. Cook the clams in a medium sized pot by adding sufficient water and salt.
  5. Cook for 15 – 20 minutes.
  6. In the mean time, in food processor blend together grated coconut, garlic, ginger, turmeric and chilly powder.
  7. When it is nicely combined together, add curry leaves and green chillies and just crush them.
  8. When the clams are cooked, add the coconut mix to the cooked clams and mix well.
  9. Cover with a lid and cook for 5 minutes.
  10. Heat oil in a skillet, splutter mustard seeds and fry curry leaves and dry chilly.
  11. Add it to the clams ,  mix well and switch off the fire.
  12. Serve hot with boiled rice or kappa.

Note: Removing the impurities from the clams is a very important step and make sure to take your time to remove all impurities as this may cause stomach discomfort. If you wish , you can avoid pressure cooking and use a thick bottomed pot to cook-in this case, please be mindful about the time you need.

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Bone Appetite & Happy Cooking!



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