Marwai Sukka with Boiled Rice

Instructions

1. 1

   Clean and Prepare the Clams

   • Rinse the clams under cold running water. Scrub the shells with a stiff brush to remove any mud or grit.
   • Soak the cleaned clams in a large bowl of salted water for 30 minutes. This helps them expel any internal sand.
   • In a large pot, add the drained clams and 1 cup of water. Cover and steam on high heat for 5-7 minutes, shaking the pot occasionally, until the shells open.
   • Drain the clams immediately, reserving about 1/2 cup of the clam broth. Discard any clams that did not open.
   • Once cool enough to handle, you can either remove the meat from the shells or keep the meat attached to one half of the shell for a traditional presentation.
2. 2

   Roast the Sukka Masala Spices

   • In a heavy-bottomed pan or kadai, dry roast the Byadgi and Guntur red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds on low-medium heat for 2-3 minutes until they become fragrant.
   • Add the fresh grated coconut to the pan. Continue roasting, stirring continuously, for 6-8 minutes until the coconut turns a deep, reddish-brown color. Be careful not to burn it.
   • Remove the mixture from the heat and allow it to cool down completely.
3. 3

   Grind the Masala Paste

   • Transfer the cooled roasted coconut and spice mixture to a grinder or mixie jar.
   • Add the chopped ginger, garlic cloves, and tamarind paste.
   • Grind to a coarse paste. Add 2-3 tablespoons of water, a little at a time, only as needed to facilitate grinding. The paste should be thick, not watery.
4. 4

   Cook the Marwai Sukka

   • Heat the coconut oil in the same wide pan or kadai over medium heat.
   • Add the finely chopped onions and curry leaves. Sauté for 6-7 minutes until the onions are soft and golden brown.
   • Add the turmeric powder and sauté for another 30 seconds.
   • Add the ground sukka masala paste. Cook for 5-7 minutes, stirring frequently, until the raw aroma disappears and you see oil starting to separate from the edges of the masala.
   • Add the prepared clams (with or without shells), the reserved 1/2 cup of clam broth, and salt. Gently mix to coat the clams evenly with the masala.
   • Cover the pan and cook on a medium-low flame for 5-8 minutes, allowing the clams to absorb the rich flavors of the masala.
   • Uncover and continue to cook for another 2-4 minutes, stirring gently, until the dish reaches a semi-dry consistency and the masala clings to the clams.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Serve hot with Neer Dosa, Sannas, or steamed rice.