Marvai Pundi Curry

Instructions

1. 1

   Prepare the Pundi (Rice Dumplings)

   • Drain the soaked idli rice and grind it in a blender to a very fine, smooth paste, using about 1 cup of water as needed.
   • Transfer the rice paste to a heavy-bottomed pan. Add 0.5 tsp of salt and cook on low-medium heat, stirring continuously with a wooden spoon to prevent lumps.
   • Cook for about 8-10 minutes until the mixture thickens, leaves the sides of the pan, and forms a non-sticky dough.
   • Remove from heat, cover, and let it cool just enough to handle.
   • Lightly grease your palms, knead the dough for a minute, then divide and roll it into 16-20 small, smooth, round balls (pundi).
   • Arrange the pundi in a steamer and steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Set aside.
2. 2

   Prepare the Masala Paste

   • In a dry pan over low heat, roast the Byadgi and Guntur red chillies, coriander seeds, cumin seeds, and fenugreek seeds for 2-3 minutes until fragrant. Do not let them burn.
   • Allow the roasted spices to cool completely.
   • In a blender jar, combine the cooled spices, grated coconut, roughly chopped onion (1 pc), garlic cloves, ginger, turmeric powder, and tamarind pulp.
   • Add about 1 cup of water and grind to a very smooth, fine paste. Set aside.
3. 3

   Clean and Cook the Clams

   • While the pundi steams, scrub the clam shells thoroughly under running water.
   • Soak the clams in a large bowl of salted water for 20-30 minutes to help them purge any internal sand. Drain and rinse several times.
   • Heat coconut oil in a large pot or kadai over medium heat. Add the finely chopped onion (1 pc) and curry leaves. Sauté for 4-5 minutes until the onion is soft and translucent.
   • Add the ground masala paste and cook for 7-8 minutes, stirring occasionally, until the raw aroma disappears and oil begins to separate from the masala.
   • Pour in 2-3 cups of water and 1.5 tsp of salt. Stir well and bring the curry to a vigorous boil.
4. 4

   Combine and Finish the Curry

   • Carefully add the cleaned clams to the boiling curry. Cook, uncovered, for 5-8 minutes, or just until the clam shells open up. Discard any clams that remain closed.
   • Gently add the steamed pundi to the clam curry.
   • Reduce the heat to low, cover the pot, and let it simmer for 3-5 minutes to allow the pundi to absorb the curry's flavors.
   • Turn off the heat and let the curry rest for at least 10 minutes before serving. This helps the flavors meld together.
5. 5

   Serve

   • Ladle the hot Marvai Pundi Curry into serving bowls.
   • Serve immediately as a complete, hearty meal.