Marvai Sukka Mangalore Style | Clams Recipe | Khubbe Sukke | Clams Dry Curry | Natural Zinc Supplement

 

Marvai Sukka is quiet famous in coastal Karnataka especially in Mangalore.

Clams/Marvai/Khubbe Sukke is a semi dry curry. This dish goes good with rice and roti.

The masala is prepared by roasting spices and coconut on low flame till aromatic.

The fine paste of the spices gives good flavour and color to the dish and coarse paste of coconut gives the semi dry texture.

Shellfish contain high amount of zinc and helps in boosting immunity

Serves - 5 people

Preparation Time - 30min

Ingredients

1. Oil - 1 tbsp
2. Long red dry chilly - 5 (byadgi)
3. Short red dry chilly - 1 (for more spice add 2 chilly)
4. Fenugreek seeds - 1 tsp
5. Cumin seeds - 2 tsp (jeera)
6. Coriander seeds - 4 tsp
7. Turmeric powder - 1/2 tsp
8. Onion - 1
9. Coconut - 1/2
10. Garlic clove - 1
11. Water - 1 cup
12. Clams - 1/2 kg (20 to 25 clams)
13. Salt - 1 tbsp
14. Tamarind - 1 small
15. Curry leaves - 2 sprig

Method

Youtube video - 2 min 48 sec

How to Clean and Cook Clams

Wash clams 2-3 times thoroughly to wash off sand. Add 1 cup of water in a vessel. Add clams and salt. Close lid and boil for 5 min on low flame. Once done keep aside the water. We will use this water later.

Once clams are cooked some shell will open and some will not. Keep flesh side of the shell and discard the empty shell. If clams are not opened, open them with help of a knife.

For Preparing Masala

1. Heat a pan, add 1 tbsp oil, 5 long red dry chilly and 1 short red dry chilly. Fry for a min and keep aside.
2. To the same pan add 1 tsp fenugreek seeds and 1 tsp cumin seeds. Let them splutter. 
3. Then add 4 tsp coriander seeds. Once it splutters add 1/2 tsp turmeric powder, mix well.
4. Add 1 sliced onion fry till translucent.
5. Remove the fried spices and keep aside.
6. In the same pan, dry roast 1 tsp cumin seeds and 1/2 grated coconut. Once it turns aromatic add 1 garlic clove and fry for 1 min.
7. Remove fried coconut and garlic, keep aside.
8. Grind the fried spices to fine paste and add them to clams. Do not add coconut/garlic.
9. Add masala water and mix well.
10. Bring to a boil and then add curry leaves and coarse paste of coconut and garlic. Mix well.
11. Close lid and cook for a min on low flame.
12. Marvai sukka is now ready to serve.
13. Thanks for your time😊Enjoy.......!

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