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Main Course

Kakka Erachi Pacha Curry

Rich, fragrant, and full-bodied — this mixed curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

1 Pound Clams
4 nos Pearl onions
4 nos Green chillies
1 cup Coconut — grated
3/4 tsp Chilly powder
11/2 Spn Coriander powder
1/4 Spn Fenugreek
1/2 Spn Turmeric
3 Stems Curry leaves
1 tbsp Oil
Salt, to taste
4-5 Gamboge — soaked in water
11/2 cup Water

Preparation

Step 1
Grind together coconut,pearl onions and all masala to form a smooth paste.
Step 2
In a mud pot add the coconut grinded,green chillies,gamboge n water.
Step 3
Add clams, salt,curry leaves and cook well in high flame.
Step 4
When it boils pour 1 table spoon oil on top of curry followed by a few more curry leaves.
Step 5
Slowly rotate the pot and cook for 5 more min in low flame.
Step 6
In pacha curry normally mustard seeds r not used for tempering.
Step 7
Oil is poured over the curry at the last stage.
Step 8
The same curry can be made with any fresh water fishes.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Kakka Erachi Pacha Curry

Rich, fragrant, and full-bodied — this mixed curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

1 Pound Clams
4 nos Pearl onions
4 nos Green chillies
1 cup Coconut — grated
3/4 tsp Chilly powder
11/2 Spn Coriander powder
1/4 Spn Fenugreek
1/2 Spn Turmeric
3 Stems Curry leaves
1 tbsp Oil
Salt, to taste
4-5 Gamboge — soaked in water
11/2 cup Water

Preparation

Step 1
Grind together coconut,pearl onions and all masala to form a smooth paste.
Step 2
In a mud pot add the coconut grinded,green chillies,gamboge n water.
Step 3
Add clams, salt,curry leaves and cook well in high flame.
Step 4
When it boils pour 1 table spoon oil on top of curry followed by a few more curry leaves.
Step 5
Slowly rotate the pot and cook for 5 more min in low flame.
Step 6
In pacha curry normally mustard seeds r not used for tempering.
Step 7
Oil is poured over the curry at the last stage.
Step 8
The same curry can be made with any fresh water fishes.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.