Kube Sukka

Name: Kube Sukka
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 800 g clams (small clams in shell, cleaned well); 2 pcs onion (medium, finely chopped); 1 cup coconut (fresh, grated); 6 pcs dried red chili; 2 tsp coriander seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch turmeric powder; 6 pcs garlic (cloves); 1 tsp tamarind (seedless); 10 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 0.5 cup water (for grinding masala)

RATING

4.3/5(28)

TASTE SCORE

9/10

A beloved coastal shellfish dish from Karnataka, kube sukka is packed with sweet clams, fresh coconut, and a deeply spiced masala. It cooks down to a moist, dry-style finish that tastes wonderful with neer dosa or plain rice.

PREP

25m

COOK

20m

SERVES

1 KATORI

360 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Clean the clams well.
1.Rinse the clams under running water several times.
2.Scrub the shells and discard any broken or open clams that do not close when tapped.
3.Keep the cleaned clams aside in a colander.
TIPGrit is common in clams, so wash them thoroughly for a cleaner final dish.
boil · ~7 min
Cook the clams until they open.
Place the clams in a pot over medium heat with no extra water. Cover and cook for 5 to 7 minutes, shaking the pot once or twice, until the shells open. Turn off the heat and discard any clams that stay shut.
prep · ~7 min
Separate the clam meat.
When cool enough to handle, remove the clam meat from the shells and keep it aside. Save a few spoonfuls of the clam liquid if it looks clean and grit-free.
roast · ~5 min
Roast the masala ingredients.
1.Heat a small pan over low heat.
2.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, and garlic.
3.Roast gently for 2 to 3 minutes until fragrant without burning.
4.Add the grated coconut and roast for 2 more minutes until lightly toasted.
TIPKeep the heat low once the coconut goes in, because it can brown too fast.
mix · ~3 min
Grind the roasted masala.
Cool the roasted mixture slightly, then grind it with tamarind and water to a coarse paste. The texture should stay a little grainy, not completely smooth.
saute · ~7 min
Cook the onion base.
1.Heat oil in a wide pan over medium heat.
2.Add curry leaves and chopped onion.
3.Cook for 5 to 6 minutes until the onion turns soft and lightly golden.
4.Add turmeric powder and stir for a few seconds.
saute · ~4 min
Add the masala and clam meat.
1.Add the ground masala paste to the pan and cook for 2 minutes.
2.Add the clam meat and salt.
3.Mix well so the masala coats the clams evenly.
4.Add 2 to 3 tbsp reserved clam liquid only if the pan looks too dry.
simmer · ~5 min
Cook until the sukka turns semi-dry.
Cook uncovered on low heat for 4 to 5 minutes, stirring now and then, until the masala clings to the clam meat and the dish looks moist but not wet.
serve
Serve the kube sukka hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
If the reserved clam liquid looks even slightly sandy, strain it through a fine cloth or skip it entirely.
2
Do not overcook the clams after shelling; they turn rubbery quickly once added back to the masala.
3
Keep the masala slightly coarse while grinding so the sukka gets its characteristic textured coating.
4
Roast the coconut only until lightly golden, not deep brown, or it can make the dish taste bitter.
5
Use a wide pan for the final cook so excess moisture evaporates fast and the masala clings properly.
6
Salt lightly at first because the clams and reserved cooking juices can already bring some natural salinity.
7
This dish tastes even better after a short 10-minute rest, when the clam meat absorbs the coconut-spice masala.