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A classic Mangalorean delicacy featuring tender clams cooked in a fiery, tangy coconut-based gravy, served with soft, steamed rice dumplings. This coastal Karnataka specialty is a true explosion of flavor, perfect for a special weekend meal.
For 4 servings
Prepare the Pundi (Rice Dumplings)
Clean the Clams
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A classic Mangalorean delicacy featuring tender clams cooked in a fiery, tangy coconut-based gravy, served with soft, steamed rice dumplings. This coastal Karnataka specialty is a true explosion of flavor, perfect for a special weekend meal.
This south_indian recipe takes 85 minutes to prepare and yields 4 servings. At 898.68 calories per serving with 48.28g of protein, it's a advanced recipe perfect for lunch or dinner.
Prepare the Masala Paste
Cook the Clam Curry (Marvai Gassi)
Assemble and Serve
This 'gassi' or curry base works wonderfully with other seafood. Try it with prawns, mussels, or firm-fleshed fish like kingfish (surmai) or pomfret. Adjust cooking times accordingly; prawns cook much faster than clams.
For a vegetarian alternative, replace the clams with mushrooms, black chickpeas (kala chana), or mixed vegetables like potatoes, carrots, and beans. The cooking process for the masala remains the same.
Easily control the heat by adjusting the number of Guntur red chillies. For a milder curry, use only Byadgi or Kashmiri chillies. For an even spicier kick, add more Guntur chillies or a pinch of black pepper powder at the end.
Clams are an excellent source of high-quality, lean protein, which is crucial for building and repairing tissues, muscle growth, and supporting overall body function.
This dish is rich in iron from the clams, an essential mineral that helps in the formation of red blood cells and prevents iron-deficiency anemia, boosting energy levels.
The masala is packed with spices like turmeric, ginger, and garlic, which contain powerful anti-inflammatory compounds that can help reduce inflammation and support a healthy immune system.
The spices used, particularly red chillies and black pepper, contain compounds like capsaicin and piperine which can provide a temporary boost to your metabolism.
One serving of Marvai Pundi contains approximately 590-650 calories. This is an estimate and can vary based on the size of the clams, the amount of coconut used, and serving size.
Marvai Pundi offers a balanced nutritional profile. Clams are a great source of lean protein, iron, and vitamin B12. However, the dish is rich due to the coconut base, which is high in saturated fats. It's best enjoyed in moderation as part of a balanced diet.
Absolutely. The coconut-based curry, known as 'gassi', is very versatile. It pairs beautifully with prawns, mussels, crab, or even firm fish like kingfish or pomfret. Just be sure to adjust the cooking time for the specific seafood you use.
Hard pundi are usually caused by two things: an incorrect rice-to-water ratio in the batter (too little water) or not cooking the rice dough long enough on the stove. The dough should be cooked until it's thick, non-sticky, and forms a single mass. Also, ensure you knead the warm dough well to make it smooth before steaming.
Byadgi chillies are a staple in South Indian cooking and can be found at most Indian grocery stores or online specialty spice shops. If you can't find them, you can substitute with Kashmiri red chillies, which provide a similar vibrant red color and mild heat.
Yes. You can prepare the masala paste a day in advance and store it in an airtight container in the refrigerator. The pundi can also be steamed ahead of time and refrigerated. Simply re-steam them for 5-7 minutes to make them soft and hot again before serving.