A classic Mangalorean delicacy featuring fresh clams cooked with roasted spices and grated coconut. This semi-dry dish is bursting with coastal flavors and pairs perfectly with rice or neer dosa.
Prep25 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 cup
351cal
21gprotein
25gcarbs
Ingredients
500 g Clams (With shells, scrubbed clean)
1 tbsp Salt (For soaking clams)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.5 tsp Fennel Seeds
0.5 tsp Black Peppercorns
6 pcs Dried Red Chillies (Byadagi or Kashmiri variety recommended)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Perfectly spiced Kube Sukka with warm rice – a protein-packed, homestyle meal that's truly soul-satisfying!
This mangalorean dish is perfect for lunch. With 613.44 calories and 26.33g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
(Finely minced)
6 cloves Garlic (Finely minced)
2 pcs Green Chillies (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste
3 tbsp Coconut Oil
12 pcs Curry Leaves
0.5 tsp Jaggery (Optional, powdered)
0.25 cup Water (For cooking)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Clean and Prepare the Clams
In a large bowl, dissolve 1 tbsp of salt in water and soak the clams for 30-40 minutes. This process, called purging, helps them expel sand and grit.
After soaking, scrub the outside of each shell thoroughly under cold running water to remove any external dirt.
In a wide pot, bring about an inch of water to a rolling boil. Place the cleaned clams inside, cover the pot, and steam for 5-7 minutes.
The clams are ready when their shells have opened wide. Immediately remove them from the heat to prevent overcooking.
Discard any clams that remain closed after steaming. This is a crucial safety step.
Carefully remove the meat from the shells. For presentation, you can leave some meat in one half of the shell.
2
Roast and Grind the Sukka Masala
Heat a small, dry pan over low-medium heat. Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chillies.
Dry roast the spices, stirring constantly for 2-3 minutes, until they release a rich aroma and turn a shade darker. Be careful not to burn them.
Transfer the roasted spices to a plate and allow them to cool down completely.
Once cool, grind them into a coarse powder using a spice grinder or a mortar and pestle. Set aside.
3
Sauté the Aromatics
Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 6-8 minutes, until they become soft, translucent, and start to turn golden at the edges.
Add the minced ginger, garlic, slit green chillies, and curry leaves. Continue to sauté for another 1-2 minutes until the raw smell of ginger and garlic disappears.
4
Cook the Kube Sukka
Reduce the heat to low. Add the turmeric powder and the freshly ground sukka masala to the pan. Stir for 30-45 seconds until fragrant.
Add the prepared clam meat, fresh grated coconut, tamarind paste, salt, and optional jaggery. Mix gently but thoroughly to ensure the clams are well-coated with the masala.
Sprinkle 1/4 cup of water over the mixture. Cover the pan and let it cook on low heat for 5-7 minutes. This allows the clams to absorb the flavors.
Uncover the pan and continue to cook for another 2-3 minutes, stirring occasionally, until any excess moisture has evaporated. The final dish should be semi-dry with the masala clinging to the clams.
5
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Serve the Kube Sukka hot as a side dish with steamed rice and dal, or as a main course with neer dosa or sannas.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.