Marvai Pundi

Instructions

1. 1

   Prepare the Pundi (Rice Dumplings)

   • Wash and soak 2 cups of dosa rice in ample water for at least 4 hours, or preferably overnight.
   • Drain the soaked rice completely. In a high-speed blender, combine the rice, 0.5 cup of grated coconut, and 1 tsp of salt. Grind to a very fine, thick batter, adding minimal water (start with 1/4 cup and add more only if needed).
   • Transfer the batter to a heavy-bottomed, non-stick pan. Cook on medium-low heat, stirring continuously for 8-10 minutes. The batter will thicken and form a single, non-sticky dough that pulls away from the sides of the pan.
   • Remove the dough from the heat and let it cool for 5-7 minutes, until it's just cool enough to handle. Knead the warm dough for 2-3 minutes to make it smooth and pliable.
   • Grease your palms with a little oil. Divide the dough and roll it into small, smooth, crack-free balls, about 1.5 inches in diameter. This should yield 16-20 pundi.
   • Arrange the pundi in a greased steamer basket, ensuring they don't touch. Steam for 15-20 minutes over boiling water, or until a toothpick inserted into the center comes out clean. Keep them covered and warm until ready to serve.
2. 2

   Clean the Clams

   • Thoroughly scrub the outside of the clam shells under cold running water to remove any external sand and grit.
   • Place the scrubbed clams in a large bowl. Cover with cold water and add 1 tsp of salt and 0.5 tsp of turmeric powder. Let them soak for 30-45 minutes. This process helps the clams purge any sand from inside their shells.
   • After soaking, drain the water and rinse the clams thoroughly one last time. Discard any clams that are already open, cracked, or have broken shells, as they may not be safe to eat.
3. 3

   Prepare the Masala Paste

   • In a dry pan over low heat, toast the Byadgi and Guntur red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until they release a rich aroma. Swirl the pan frequently to prevent burning.
   • Remove the spices from the pan and allow them to cool completely.
   • In a blender jar, combine the cooled roasted spices, 1.5 cups of grated coconut, 1 roughly chopped onion, garlic cloves, ginger, tamarind pulp, and 0.5 tsp of turmeric powder.
   • Add about 0.5 cup of water and grind to a very smooth, thick paste. Scrape down the sides as needed to ensure everything is well-blended. Set aside.
4. 4

   Cook the Clam Curry (Marvai Gassi)

   • Heat 3 tbsp of coconut oil in a large, heavy-bottomed pot or kadai over medium heat.
   • Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft, translucent, and lightly golden at the edges.
   • Add the prepared masala paste to the pot. Sauté for 8-10 minutes, stirring frequently, until the raw smell disappears, the paste darkens slightly, and you see oil beginning to separate from the masala.
   • Add the cleaned clams and the slit green chillies. Gently mix to coat the clams thoroughly with the cooked masala.
   • Pour in 1.5 cups of warm water and add 1.5 tsp of salt. Stir well to combine everything.
   • Increase the heat to bring the curry to a rolling boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 10-12 minutes. The curry is ready when all the clam shells have opened. Discard any clams that remain tightly shut after cooking.
5. 5

   Assemble and Serve

   • To serve, place 4-5 warm, steamed pundi in a deep serving bowl.
   • Ladle the hot and aromatic clam curry generously over the pundi, ensuring a good amount of gravy and clams in each bowl.
   • Garnish with freshly chopped coriander leaves and serve immediately for the best experience.