Kalva Sukka

1. 1
   prep · ~7 min

   Clean the clams well.

   1.Rinse the clams under running water and scrub the shells well.

   2.Discard any clams with broken shells.

   3.If any clams stay open after a gentle tap, discard them.

   TIPWell-cleaned clams keep the sukka free from grit.
2. 2
   boil · ~7 min

   Cook the clams until they open.

   Place the clams in a pot with water and salt. Cover and cook over medium heat for 5 to 7 minutes, just until the shells open. Remove the meat from the shells and keep the strained cooking liquid aside.

   TIPDiscard any clams that do not open after cooking.
3. 3
   roast · ~7 min

   Roast the coconut and spices.

   1.Heat a dry pan over low heat.

   2.Roast the dried red chili, black peppercorns, coriander seeds, cumin seeds, and fennel seeds until fragrant (2-3 min).

   3.Add the grated coconut and roast until lightly golden and aromatic (3-4 min).

   4.Cool the mixture slightly.
4. 4
   mix · ~3 min

   Grind the masala.

   Grind the roasted coconut mixture with garlic, ginger, and turmeric powder to a coarse masala. Add only a spoon or two of the reserved clam liquid if needed to help it move.

   TIPKeep the masala coarse for the right sukka texture.
5. 5
   saute · ~11 min

   Cook the onion base.

   1.Heat oil in a wide pan over medium heat.

   2.Add curry leaves and let them sizzle for a few seconds.

   3.Add chopped onion and cook until soft and lightly golden (5-6 min).

   4.Add tomato and cook until soft and pulpy (4-5 min).
6. 6
   saute · ~7 min

   Cook the masala with the clams.

   Add the ground masala to the pan and cook for 3 to 4 minutes, stirring often. Add the clam meat and a few tablespoons of reserved cooking liquid, then toss and cook until the masala coats the clams and the dish turns semi-dry.

   TIPDo not overcook after adding the clam meat or it can turn chewy.
7. 7
   garnish

   Finish with cilantro.

8. 8
   serve

   Serve hot with neer dosa, chapati, or rice.

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