Kakka Irachi - Mussels Thoran
Finely chopped mixed stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.
Ingredientsfor 2 servings
- 250 g Mussels Kakka irachi
- 1 cup Coconut — grated
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Chilly powder
- 1/4 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Pepper powder
- 1/4 tsp Fenugreek powder
- 2 nos Green chillies
- Curry leaves A, a few
- 1/4 tsp Mustard seeds
- Salt, to taste
- Oil, to taste
Preparation
Step 1
Marinate washed and drained mussels with the paste and all powders along with salt.
Step 2
Warm the oil in a pan.
Step 3
Let the mustard seeds crackle.
Step 4
Add curry leaves, green chillies and marinated mussels to it and fry them for about 5 minutes.
Step 5
Add grated coconut and stir for 2 more mins until everything is blended well.
Step 6
Goes well with rice and moru curry.
Tip
Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.
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