| kakka irachi | 500 grm |
| corriander powder | 1 teaspoon |
| chilli powder | 1/2 teaspoon |
| turmeric powder | 1/2 teaspoon |
| pepper powder | 1/4 teaspoon |
| garlic cloves | 3 nos |
| ginger (small piece) | 2 nos |
| vinegar | 1 tablespoon |
| scrapped coconut | 1 cup |
| coconut oil | 1/4 cup |
| mustard | 1 teaspoon |
| rice | 1 tablespoon |
| chopped big onion | 1/2 cup |
| green chilly | 2 nos |
| curry leaf | 1 stake |
| kodampuli | 3 nos |
| salt | to taste |
Chop one piece of ginger into thin pieces.
Chop onion and green chillies.
Marinate the kakka irachi with salt, turmeric, kodampuli and keep for about 30 minutes.
Mix corriander powder, chilli powder, turmeric powder, pepper powder, crushed ginger, crushed garlic.
Add this mix to the marinated kakka irachi and cook well.
Lightly grind the scrapped coconut.
Heat the oil in a pan, pop mustards and fry the rice till golden brown.
Add chopped onion, green chilly, ginger and curry leaves to the oil. Fry this for 3 mins.
Add coconut and again fry for 5 minutes. Then add the coocked kakka irachi.
Keep stirring this until the dish is dry.