Kakka Irachi Achar / Clam Meat Pickle

Spicy tangy pickle...

Ingredients

Kakka Irachi / Clam Meat: 500gms
Ginger: 1 Big Piece
Garlic: 10 Cloves
Green Chilly: 2 - 3
Red Chilly Powder: 3 Table Spoon
Turmeric Powder: 1/2 Table Spoon
Fenugreek Powder: 1/2 Tea Spoon
Asafoetida Powder: 1/2 Tea Spoon
Gingelly Oil / Nallenna: 6 Table Spoon
Mustard Seeds: 1/4 Tea Spoon
Hot Water: 1 Cup
Vinegar: 3 - 4 Table Spoon
Salt

Cooking Time: 20 Minutes
Method

Crush the ginger, garlic and green chilly

Wash the clam meat well.  You can see a black color dirt in the bottom of the clam.

Using a tooth pick or a pointed knife edge just prick it. It will come off easily.

Clean each clam the same way and then wash it well and squeeze out the water

You a need a lot of time and patience to do it.  But its good to remove the dirt from the clams so that it doesn't upset your stomach

Add little turmeric powder, red chilly powder and salt

Marinate it well and keep aside for some time

To a pan pour half of the gingelly oil and fry the clam meat

To another pan pour rest of the oil and add mustard seeds.  Once it splutters add crushed ginger, garlic, green chilly and curry leaves
Saute until it starts to change color

Reduce the flame and add the balance chilly powder, turmeric powder, asafoetida powder and some salt

Saute until the raw smell of the spices are gone.  (For about 8 to 10 minutes)
Add hot water and let it boil well (Refer Notes)

Now add the fried clam meat with the oil and let it boil for some time
Switch off the flame and add vinegar and fenugreek powder.

It might look thin but once it cools down it will thicken up
Serve with rice or porridge
Store in clean airtight glass jars

Note:
Adjust the spice levels accordingly
I personally like the pickle with some gravy so i add hot water.  But if you wish to have a thick pickle without or less gravy you can reduce the amount of hot water added or even completely avoid adding hot water.