Marvai / Clams Sukka ( Clams Cooked Amongst Indian Spices Inward A Coconut-Based Sauce)

Marvai Sukka or Clam Sukka is a signature dish of the costal part of Karnataka province inwards India. You volition non discovery it anywhere else inwards the dry soil too you lot volition never come across it on the bill of fare of an Indian eating seat abroad!! But people from the costal areas of South Canara would produce anything for this dish! Those who receive got seafood allergies, opt for the chicken version which you lot tin can discovery here. There is likewise a vegetarian version where dark chick peas too ivy gourd is used.

So what precisely is this dish? It is basically clams cooked amongst Indian spices too freshly grated coconut. It is mouthwateringly delicious!! And truthfully, it is non all that difficult to cook. Well, my version isn't!;) You all know that I don't similar anything that is like shooting fish in a barrel or has lengthy procedures!! Do endeavour this if you lot acquire a chance..

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Now, allow us cheque out Marvai/Clams Sukka recipe!

Prep time: 25 minsCook time: twenty minsTotal time: 45 mins

Servings: 4-6

Ingredients:

Clams : whatsoever size volition do 1 lb/ 1/2kg.I used a dozen footling cervix clams.
Lemon juice: from 1 modest lemon
Coconut oil: 2 tbsp
Ginger garlic paste: 1 tbsp
Onion : 1 medium
Tomato : 1 medium
Curry leaves : 1/4 cup
Chilli pulverization : 1 tsp ( tin can hold upwards adjusted equally per private spice level)
Coriander seeds : 1 tbsp
Cumin seeds (jeera): 1 tbsp
Black pepper pulverization : 1/2 tsp
Turmeric pulverization (haldi): 1 tsp
Garam masala powder: 1/2 tsp
Freshly grated kokosnoot : 1 cup
Salt: equally per taste.

Method:

Soak the clams inwards fresh H2O to build clean the sand off. Clean the clams thoroughly.

Add it to a pot amongst 1/2 loving cup water. Cover too convey it to a boil. Let it boil for 2-3 mins or until the shells open. Turn the stove off. Let it cool down.

Once cooled down, split the clam meat from the rhythm out too function on aside. Reserve some of the liquid inwards which it was cooked.

In the meantime, develop the masala/sauce.

Heat 1 tsp kokosnoot stone oil inwards a sauté pan or kadai. Sauté curry leaves lightly too function on aside.

Add 1/2 loving cup freshly grated kokosnoot amongst coriander seeds too cumin seeds to the same pan. Sauté until it turns low-cal brown. Let it cool downwards completely.

Once it cools down, grind it with pepper powder,chili pulverization too garam masala powder. Keep it aside.

Add 1 tbsp kokosnoot stone oil to the pan . Add chopped onions too tomato plant to the same pan. Sauté until lightly brownish too stone oil separates.

Add ginger-garlic glue too sauté for 3-4 minutes .

Add the the world glue too mix well. Add the clam meat, the reserved liquid too convey it to a boil. Cover too gear upwards until the clams are tender.

Add the remaining fresh kokosnoot too gear upwards for 2-3 minutes.

Garnish amongst the roasted curry leaves.

Serve hot amongst rice/roti or bread!

Cooking made easy:

This dish is made fifty-fifty to a greater extent than flavorful past times adding duad to a greater extent than clam shells inwards the sauce piece cooking it.

Tip for salubrious living:

Obesity is caused past times an imbalance betwixt the calories consumed ( nutrient eaten) too the calories spent ( amount of physical activity). Staying check or healthy is balancing the amount of nutrient eaten too the amount of daily physical activeness undertaken.

Food for thought:

Everything that is done inwards the Earth is done amongst hope. Martin Luther