Marvai Pundi Curry
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
5 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Pundi (Rice Dumplings)
- b.Drain the soaked idli rice and grind it in a blender to a very fine, smooth paste, using about 1 cup of water as needed.
- c.Transfer the rice paste to a heavy-bottomed pan. Add 0.5 tsp of salt and cook on low-medium heat, stirring continuously with a wooden spoon to prevent lumps.
- d.Cook for about 8-10 minutes until the mixture thickens, leaves the sides of the pan, and forms a non-sticky dough.
- e.Remove from heat, cover, and let it cool just enough to handle.
- f.Lightly grease your palms, knead the dough for a minute, then divide and roll it into 16-20 small, smooth, round balls (pundi).
- g.Arrange the pundi in a steamer and steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Set aside.
- 2
Step 2
- a.Prepare the Masala Paste
- b.In a dry pan over low heat, roast the Byadgi and Guntur red chillies, coriander seeds, cumin seeds, and fenugreek seeds for 2-3 minutes until fragrant. Do not let them burn.
- c.Allow the roasted spices to cool completely.
- d.In a blender jar, combine the cooled spices, grated coconut, roughly chopped onion (1 pc), garlic cloves, ginger, turmeric powder, and tamarind pulp.
- e.Add about 1 cup of water and grind to a very smooth, fine paste. Set aside.
- 3
Step 3
- a.Clean and Cook the Clams
- b.While the pundi steams, scrub the clam shells thoroughly under running water.
- c.Soak the clams in a large bowl of salted water for 20-30 minutes to help them purge any internal sand. Drain and rinse several times.
- d.Heat coconut oil in a large pot or kadai over medium heat. Add the finely chopped onion (1 pc) and curry leaves. Sauté for 4-5 minutes until the onion is soft and translucent.
- e.Add the ground masala paste and cook for 7-8 minutes, stirring occasionally, until the raw aroma disappears and oil begins to separate from the masala.
- f.Pour in 2-3 cups of water and 1.5 tsp of salt. Stir well and bring the curry to a vigorous boil.
- 4
Step 4
- a.Combine and Finish the Curry
- b.Carefully add the cleaned clams to the boiling curry. Cook, uncovered, for 5-8 minutes, or just until the clam shells open up. Discard any clams that remain closed.
- c.Gently add the steamed pundi to the clam curry.
- d.Reduce the heat to low, cover the pot, and let it simmer for 3-5 minutes to allow the pundi to absorb the curry's flavors.
- e.Turn off the heat and let the curry rest for at least 10 minutes before serving. This helps the flavors meld together.
- 5
Step 5
- a.Serve
- b.Ladle the hot Marvai Pundi Curry into serving bowls.
- c.Serve immediately as a complete, hearty meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the softest pundi, ensure the rice paste is ground until completely smooth with no gritty texture.
- 2Do not overcook the clams. They are done as soon as they open. Overcooking will make them tough and rubbery.
- 3The key to a rich curry is to patiently cook the ground masala paste until oil separates from it.
- 4If you don't have Idli rice, you can use Sona Masoori rice, but soak it for at least 6 hours.
- 5For a deeper flavor, lightly roast the grated coconut before grinding it with the spices.
- 6This curry tastes even better the next day as the flavors have more time to develop.
Adapt it for your goals.
Seafood Variation
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.
Vegetarian VariationVegetarian Variation
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.
With RiceWith Rice
If you're short on time, you can skip making the pundi and serve the Marvai (clam) curry with steamed rice or neer dosa.
Why this is on our healthy list.
Excellent Source of Lean Protein
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.
Rich in Essential Minerals
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.
Boosts Energy Levels
The steamed rice dumplings (pundi) are made from rice, a complex carbohydrate that provides sustained energy to fuel your day.
Anti-inflammatory Properties
The curry features spices like turmeric (containing curcumin), ginger, and garlic, which are well-known for their potent anti-inflammatory and antioxidant properties.
Frequently asked questions
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.