Teesryo Sukka with Ladi Pav

Instructions

1. 1

   Clean and Steam the Clams

   • Wash the clams thoroughly under cold running water. Place them in a large bowl, cover with water, and stir in 2 tablespoons of salt. Let them soak for 30-60 minutes to expel any sand.
   • Drain the clams and scrub the shells with a brush to remove any remaining grit.
   • In a large pot, add the cleaned clams and 1/2 cup of water. Cover and steam on medium-high heat for 5-7 minutes, shaking the pot occasionally, until the clams open.
   • Discard any clams that remain closed. Drain the opened clams, reserving the meat in one half of the shell and discarding the other empty half. Set aside.
2. 2

   Prepare the Sukka Masala

   • In a small, dry pan over low heat, roast the dried red chillies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick for 2-3 minutes until they become fragrant. Be careful not to burn them.
   • Remove the spices from the heat and let them cool down completely.
   • Grind the cooled spices into a fine powder using a spice grinder or blender. Set aside.
3. 3

   Sauté the Aromatics

   • Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 8-10 minutes until they are soft, translucent, and light golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Stir in the chopped tomato and cook for 4-5 minutes, mashing it with the back of a spoon, until it becomes soft and pulpy.
4. 4

   Cook the Teesryo Sukka

   • Add the turmeric powder and the freshly ground sukka masala to the pan. Sauté for 2 minutes until the spices are fragrant and the oil begins to separate from the masala.
   • Gently add the prepared clams (in their half shells) to the pan. Mix carefully to coat them evenly with the masala without dislodging the meat.
   • Stir in the tamarind paste, jaggery, and salt. If the mixture seems too dry, you can add a splash of water.
   • Cover the pan and let it cook on low heat for 5-7 minutes, allowing the clams to absorb all the delicious flavors.
5. 5

   Finish and Serve

   • Uncover the pan, add the fresh grated coconut, and mix gently to combine.
   • Cook for another 2 minutes, stirring occasionally, until the coconut is well incorporated and heated through.
   • Garnish with freshly chopped coriander leaves.
   • Serve the Teesryo Sukka hot with steamed rice, Goan pao (bread), or bhakri (rice flour flatbread).