This one is for you Manju, thank you for sharing the Dry Pasta and Sidhi Kadi recipe !
I am basically from the coastal village of Someshwar which is just outside Mangalore,Karnataka and five minutes from the Kerala border. So I am a Malyalee from Karnataka and as usually happens with the border people our cusine is a mix of the best of Mangalorean and Keralite cusine. I have some really great memories of my summer and winter vacations at Mangalore and it is still something that I look forward to. Koal Sukka is my all time favourite Mangalorean dish and I love the way it is made at home. The aromas that waft from the kitchen when it is being prepared are quite capable of rousing Kumbhakarna from his sleep. Wake up and smell the Koal Sukka I say!!!
So without much ado, I proudly present the recipe to the delectable manna from heaven!
P.S.: I will put up a picture soon!!
Ingredients
50-60 clams (small sized, black in colour and with thin shell,my mum says that big thick shelled clams have very little flesh in them, the smaller ones are better and much tastier)
For the White Masala
1/2 (half) a Coconut, grated
4-5 garlic cloves
1/2 (half) an onion
1/2 (half) tsp cumin seeds
For the Red Masala
3 Bedgi Chillies (for colour)
2 Madras Chillies
10-12 fenugreek seeds
6-7 black pepper corns
2 tsp corriander seeds
Tamrind (about the size of a small lemon)
1/2 (half) tsp Turmeric powder
Method:
1) Clean the clams throughly to dislodge any impurties sticking to the shells.
2) Add a little water to a pan and steam the clams for about 2-3 mins. Do not cover the pan while steaming. Once steamed the clams will open up. Retain the water left over from the steaming. (Tip: Do not drown the clams in water, just use a little water, enough to cover an inch off the bottom of the pan).
3) Dry roast all the ingredients for the red masala, except the tamrind and turmeric powder. Put the tamrind in lukewarm water and let it sit. (Tip: My mum dry roasts the spices as soon as she buys them, the same ingredients are used for other curries, so it saves time while actually making the dish)
4) Put the roasted spices in a mixer with a little water and make a fine paste. When the paste is just about done add the turmeric powder and tamrind (along with the water in which it was soaked) and blitz for about 30 seconds.(Tip: Ensure that the paste is is not too watery)
5) Grind the grated coconut in the mixer, we are not looking for a fine paste, a coarse mixture is just fine. Just before removing the mixture, add the cumin seeds, garlic cloves and onion. Blitz for about a minute. (Tip: Do not add water).
5) Mix the red masala with the water retained from the steaming of the clams and bring to a boil.
6) Add clams and simmer for 5-6 mins.
7) Add the white masala and cook till the coconut is nicely done.
8) Garnish with chopped coriader leaves.
I am basically from the coastal village of Someshwar which is just outside Mangalore,Karnataka and five minutes from the Kerala border. So I am a Malyalee from Karnataka and as usually happens with the border people our cusine is a mix of the best of Mangalorean and Keralite cusine. I have some really great memories of my summer and winter vacations at Mangalore and it is still something that I look forward to. Koal Sukka is my all time favourite Mangalorean dish and I love the way it is made at home. The aromas that waft from the kitchen when it is being prepared are quite capable of rousing Kumbhakarna from his sleep. Wake up and smell the Koal Sukka I say!!!
So without much ado, I proudly present the recipe to the delectable manna from heaven!
P.S.: I will put up a picture soon!!
Ingredients
50-60 clams (small sized, black in colour and with thin shell,my mum says that big thick shelled clams have very little flesh in them, the smaller ones are better and much tastier)
For the White Masala
1/2 (half) a Coconut, grated
4-5 garlic cloves
1/2 (half) an onion
1/2 (half) tsp cumin seeds
For the Red Masala
3 Bedgi Chillies (for colour)
2 Madras Chillies
10-12 fenugreek seeds
6-7 black pepper corns
2 tsp corriander seeds
Tamrind (about the size of a small lemon)
1/2 (half) tsp Turmeric powder
Method:
1) Clean the clams throughly to dislodge any impurties sticking to the shells.
2) Add a little water to a pan and steam the clams for about 2-3 mins. Do not cover the pan while steaming. Once steamed the clams will open up. Retain the water left over from the steaming. (Tip: Do not drown the clams in water, just use a little water, enough to cover an inch off the bottom of the pan).
3) Dry roast all the ingredients for the red masala, except the tamrind and turmeric powder. Put the tamrind in lukewarm water and let it sit. (Tip: My mum dry roasts the spices as soon as she buys them, the same ingredients are used for other curries, so it saves time while actually making the dish)
4) Put the roasted spices in a mixer with a little water and make a fine paste. When the paste is just about done add the turmeric powder and tamrind (along with the water in which it was soaked) and blitz for about 30 seconds.(Tip: Ensure that the paste is is not too watery)
5) Grind the grated coconut in the mixer, we are not looking for a fine paste, a coarse mixture is just fine. Just before removing the mixture, add the cumin seeds, garlic cloves and onion. Blitz for about a minute. (Tip: Do not add water).
5) Mix the red masala with the water retained from the steaming of the clams and bring to a boil.
6) Add clams and simmer for 5-6 mins.
7) Add the white masala and cook till the coconut is nicely done.
8) Garnish with chopped coriader leaves.
