Take a kadai and add oil. After oil gets heated add chopped onion and fry till onion turns pinkish.

Add the slit green chillies and mix.

Now add the cleaned black clams and 1/2 cup water.

Add chilli powder and turmeric powder and mix well.

Keep the heat low or gas on low flame.

Cook with lid of kadai covered for 15 minutes.

The water should get absorbed by the clams.

Then add grated coconut and salt and mix well.

Add kokum petals, stir nicely and switch off the gas.