Manoli Sukka

Name: Manoli Sukka
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g manoli (cleaned well); 2 pcs onion (medium, finely chopped); 0.75 cup fresh coconut (grated); 2 tbsp oil; 0.5 tsp mustard seeds; 8 pcs curry leaves; 4 pcs dried red chili; 1.5 tsp coriander seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch turmeric powder; 6 pcs garlic (cloves); 1 tsp tamarind (small piece soaked in 2 tbsp water and pulp extracted); 0.5 tsp salt; 0.25 cup water (for cooking the shellfish)

RATING

4.3/5(28)

TASTE SCORE

7/10

A coastal Karnataka dry seafood dish where tender manoli shellfish are cooked with onions, coconut, and a gentle roast of spices. It turns out savory, lightly spicy, and perfect with rice or neer dosa.

PREP

20m

COOK

25m

SERVES

1 KATORI

193 cal

SERVINGS

METHOD · 8 STEPS

prep · ~7 min
Clean the manoli.
1.Rinse the manoli several times to remove any sand or grit.
2.Drain well and check for shell bits or tough pieces.
3.Keep the cleaned manoli ready.
TIPWash carefully because even a little grit can spoil the finished dish.
boil · ~5 min
Cook the manoli briefly.
Place the manoli in a pan with water and cook over medium heat just until they turn tender and release some liquid, about 4 to 5 minutes. Drain if needed and keep them aside.
TIPDo not overcook or the shellfish can turn chewy.
roast · ~5 min
Roast the spices and coconut.
1.Heat a small pan over low heat.
2.Roast the dried red chili, coriander seeds, cumin seeds, black peppercorns, and garlic until fragrant.
3.Add the grated coconut and roast for 1 to 2 minutes until lightly toasted.
4.Cool the mixture slightly.
TIPKeep the heat low so the coconut browns lightly without burning.
mix · ~3 min
Grind the masala.
Grind the roasted mixture with tamarind to a coarse paste without adding extra water. The masala should stay thick so the sukka remains dry.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and stir for a few seconds.
saute · ~6 min
Cook the onions.
Add the chopped onions and sauté until soft and lightly golden, about 5 to 6 minutes. Stir in turmeric powder and salt.
saute · ~7 min
Cook the manoli with the masala.
1.Add the cooked manoli to the pan and mix well with the onions.
2.Add the ground masala and toss gently to coat everything evenly.
3.Cook on low heat until the masala dries out and clings to the shellfish, about 5 to 7 minutes.
4.Stir often so the masala does not catch at the bottom.
TIPA wide pan helps the moisture evaporate quickly and gives the dish its classic dry finish.
serve
Serve the manoli 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
Rinse the manoli in several changes of water, then let them settle once so any hidden grit drops to the bottom.
2
Cook the shellfish only until just tender; if they curl tight and firm up too much, they are already overdone.
3
Toast the coconut only to a light golden stage so the sukka tastes nutty, not bitter or overly dark.
4
Grind the masala coarse and thick, without extra water, so it clings to the manoli instead of turning pasty.
5
Use a wide pan for the final cook to help moisture evaporate fast and give the classic dry sukka texture.
6
If the pan starts sticking while drying the masala, lower the heat rather than adding water.
7
This dish tastes even better after a short rest, once the tamarind and roasted spice flavours settle into the shellfish.