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A classic Mangalorean delicacy featuring tender clams and soft, steamed rice dumplings simmered in a fragrant, spicy coconut curry. This coastal Karnataka specialty is a true comfort food experience, bursting with tangy and savory flavors.
For 4 servings
Prepare the Pundi (Rice Dumplings)
Prepare the Masala Paste
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A classic Mangalorean delicacy featuring tender clams and soft, steamed rice dumplings simmered in a fragrant, spicy coconut curry. This coastal Karnataka specialty is a true comfort food experience, bursting with tangy and savory flavors.
This south_indian recipe takes 75 minutes to prepare and yields 4 servings. At 584.91 calories per serving with 42.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Clean and Cook the Clams
Combine and Finish the Curry
Serve
This curry base is excellent with other seafood. Replace clams with 500g of prawns, crab pieces, or firm white fish like kingfish (surmai) or pomfret. Adjust cooking time accordingly.
For a vegetarian version, replace clams with cubed potatoes, mushrooms, or a mix of vegetables like carrots and green beans. Add the vegetables after cooking the masala and simmer until tender before adding the pundi.
If you're short on time, you can skip making the pundi and serve the Marvai (clam) curry with steamed rice or neer dosa.
Clams are packed with high-quality protein, which is essential for muscle building, tissue repair, and overall body function, without the high saturated fat content of other protein sources.
This dish is a great source of vital minerals from the clams, including iron for preventing anemia, selenium for antioxidant support, and zinc for immune function.
The steamed rice dumplings (pundi) are made from rice, a complex carbohydrate that provides sustained energy to fuel your day.
The curry features spices like turmeric (containing curcumin), ginger, and garlic, which are well-known for their potent anti-inflammatory and antioxidant properties.
One serving of Marvai Pundi Curry contains approximately 590-620 calories, primarily from the rice dumplings and coconut-based gravy. This can vary based on the size of the clams and the amount of coconut oil used.
Yes, it can be part of a balanced diet. Clams are an excellent source of lean protein, iron, and vitamin B12. The rice dumplings provide carbohydrates for energy. The use of fresh spices like turmeric and ginger adds anti-inflammatory benefits. However, it is rich due to the coconut, so portion control is recommended.
Absolutely. You can replace the clams with hearty vegetables like mushrooms, potatoes, or chickpeas. Sauté the vegetables with the masala paste before adding water and simmering until cooked, then add the pundi.
Hard pundi can result from a few things: not grinding the rice paste smooth enough, not cooking the dough long enough on the stove, or over-steaming them. Ensure the dough is cooked until it's non-sticky and pliable before steaming.
While Idli rice (or dosa rice) gives the best texture, you can substitute it with other short or medium-grain white rice like Sona Masoori. You may need to adjust the soaking time and the amount of water used for grinding.
Yes, you can prepare the components separately. The masala paste can be made and refrigerated for up to 3 days. The pundi can be steamed and stored in the fridge. When ready to serve, make the curry and add the pundi to reheat them.