How do I know when the clams are cooked?

They are done when they just open and the meat turns tender. Overcooking makes them chewy, so stop cooking as soon as most have opened.

Why did my pundi break in the curry?

The batter was likely too thin or the dumplings were not steamed long enough. Keep the batter thick and steam until the pundi feel firm.

Can I use frozen or precleaned clams?

Yes, but thaw them fully and rinse well. Fresh clams usually give the cleanest, sweetest flavor for this curry.

How long can I store leftover Marvai Pundi Curry?

Refrigerate leftovers for up to 1 day. Reheat gently because clams toughen quickly and the pundi can start to soften too much.

Can I make this curry without tamarind paste?

Yes. Use a small amount of soaked tamarind pulp instead, but keep the sourness balanced so it does not overpower the clam flavor.

Home / Recipes / south_indian / Marvai Pundi Curry

south_indianMediumnon vegetariangluten freedairy freesoy free

Marvai Pundi Curry

RATING

4.3/5(28)

TASTE SCORE

9/10

A coastal Konkan-style clam curry with soft rice dumplings simmered in a lightly spiced coconut gravy. It is comforting, fragrant, and especially good with its mix of briny seafood flavor and tender pundi in every spoonful.

PREP

35m

COOK

35m

SERVES

SERVING INCLUDES 1.5 CUPS CURRY WITH 4-5 RICE DUMPLINGS.

397 cal

SERVINGS

METHOD · 10 STEPS

prep · ~30 min
Soak the rice and clean the clams.
1.Wash the rice well and soak it in water for 30 minutes, then drain.
2.Rinse the clams several times to remove grit.
3.If using clams in shell, scrub them well and discard any that stay open.
TIPClean clams thoroughly so the curry stays free of sand.
mix · ~5 min
Grind the pundi batter.
Grind the soaked rice with 0.75 cup water and 1 pinch salt to a slightly coarse batter. It should be thicker than dosa batter and easy to shape.
TIPKeep the batter thick; a runny batter makes the dumplings break in the curry.
steam · ~12 min
Shape and steam the pundi.
1.Grease your palms lightly with 1 tsp coconut oil.
2.Shape small oval dumplings from the rice batter.
3.Arrange them in a steamer and steam until firm and cooked through.
saute · ~7 min
Toast the masala ingredients.
1.Heat 1 tsp coconut oil in a pan over medium heat.
2.Add dried red chili, coriander seeds, cumin seeds, garlic, and ginger.
3.Add the sliced onion and cook until lightly softened.
4.Add the chopped tomato and turmeric powder, and cook until the tomato turns soft.
TIPDo not brown the masala too much; gentle cooking keeps the curry fresh and balanced.
mix · ~5 min
Grind the curry masala.
Cool the sautéed mixture slightly, then grind it with the grated coconut and tamarind paste to a smooth masala. Add a little of the curry water if needed to help it blend.
saute · ~1 min
Start the curry base.
Heat 1 tbsp coconut oil in a pot. Add curry leaves and slit green chili, then stir for a few seconds until fragrant.
simmer · ~8 min
Cook the clams in the masala.
1.Add the ground masala to the pot and rinse the blender jar with 2 cups water.
2.Pour the water into the pot and mix well.
3.Add the remaining salt and bring the curry to a gentle simmer.
4.Add the cleaned clams and cook until they just open and turn tender.
TIPDo not overcook the clams or they can turn chewy.
simmer · ~5 min
Add the pundi and finish the curry.
Slide the steamed pundi into the simmering curry and cook gently for 4 to 5 minutes so they soak up the coconut gravy without breaking.
rest · ~5 min
Let the curry rest for 5 minutes.
serve
Serve the Marvai Pundi Curry 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
Keep the rice batter slightly coarse and thick so the pundi hold their shape in the gravy.
2
Steam the dumplings until firm before adding them; undercooked pundi can split while simmering.
3
If using shell-on clams, discard any that stay closed after cooking and any that were open before cooking.
4
Add the clams only after the curry reaches a gentle simmer to keep them tender, not rubbery.
5
Let the curry rest for a few minutes before serving so the pundi absorb more of the coconut-tamarind gravy.
6
Taste the curry after the clams open, since clams release natural salinity and may reduce the need for extra salt.
7
This curry reheats best on low heat with a splash of water, so the coconut masala does not catch at the bottom.