Kube Sukka with Steamed Basmati Rice

Instructions

1. 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. 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. 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. 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. 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.