Tisryachi Koddel with Ukda Tandul

Instructions

1. 1

   Clean the Clams

   • Scrub the clam shells thoroughly under cold running water to remove any external dirt or barnacles.
   • Place the clams in a large bowl and cover with salted water (about 1 tablespoon of salt per liter of water). Let them soak for 30-60 minutes. This process, called purging, helps the clams expel internal sand and grit.
   • After soaking, drain the water and rinse the clams one last time. Discard any clams that are open and do not close when tapped, as they may not be fresh.
2. 2

   Prepare the Coconut Masala Paste

   • In a dry pan over low-medium heat, roast the dried red chilies, coriander seeds, cumin seeds, and black peppercorns for 2-3 minutes until they release a fragrant aroma. Be careful not to burn them.
   • Remove the roasted spices from the pan and let them cool completely.
   • In a blender or grinder jar, combine the cooled roasted spices, grated coconut, turmeric powder, garlic cloves, the roughly chopped onion, and tamarind paste.
   • Add about 1/4 cup of water and grind to a very smooth, thick paste. Add a little more water, a tablespoon at a time, only if needed to facilitate grinding.
3. 3

   Cook the Curry Base

   • Heat the vegetable oil in a heavy-bottomed pot or kadai over medium heat.
   • Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft, translucent, and lightly golden.
   • Add the ground masala paste to the pot. Sauté for 7-8 minutes, stirring frequently, until the raw smell disappears, the paste darkens slightly, and you see oil beginning to separate from the sides of the masala.
4. 4

   Cook the Clams

   • Gently add the cleaned clams to the pot with the cooked masala.
   • Pour in 1.5 cups of water and add salt to taste. Stir gently to combine everything without breaking the clam shells.
   • Bring the curry to a rolling boil, then immediately reduce the heat to a medium-low simmer.
   • Cover the pot and let it cook for 7-10 minutes. The clams are cooked once their shells have opened up.
5. 5

   Finish and Serve

   • Once cooked, carefully check the clams and discard any that have remained tightly shut.
   • If using, stir in the powdered jaggery until it dissolves completely. This helps balance the tangy and spicy flavors.
   • Taste the curry and adjust the salt if necessary.
   • Turn off the heat and let the curry rest, covered, for at least 10 minutes. This allows the flavors to meld and deepen.
   • Serve hot with steamed rice or traditional Goan bread like pao or sannas.