Tulu Nadu

Marvai sukka

Name: Marvai sukka
Total time: 40 min
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: 1 kg in shell about 400 g meat clams; 1 1/4 cups fresh grated coconut; 1 large chopped onion; 5 cloves garlic; 5 byadgi chillies dried red chilli; 1 1/2 tsp coriander seeds; 1/4 tsp turmeric (ground turmeric); a small piece tamarind; 1 1/2 tbsp coconut oil; a sprig curry leaves; Salt, to taste

Clams on the half shell tossed in roasted coconut. Monsoon seafood at its most coastal.

40 minTime

17 gProtein each

mediumSpice

Shells of the river mouth1 chapter · 1 min read

Make it your way

Grandma's wayHalf shell clams and a dry coconut masala.

The original

266kcalsame

17 gproteinsame

5 gfibresame

40minutessame

Marvai sukka as Tulu homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Clams1 kg in shell, about 400 g meat

Fresh grated coconut1¼ cups

Onion1 large, chopped

Garlic5 cloves

Dried red chilli5 byadgi chillies

Coriander seeds1½ tsp

Turmeric (ground turmeric)¼ tsp

Tamarinda small piece

Coconut oil1½ tbsp

Curry leavesa sprig

Saltto taste

Method

4 steps

1Scrub the clams, open them and keep the half shells with meat. Discard any that stay shut.
2Coarsely grind coconut, chillies, coriander, turmeric, garlic and tamarind without water.
3Heat coconut oil, fry onions and curry leaves until soft, then add the coconut mix and roast until fragrant.
4Add the clams and salt, toss, cover and cook until the clam meat turns opaque and firm.

Serve it like this

Arrange the half shells on a platter with the coconut masala heaped on each, and serve hot with rice and fish curry or neer dosa.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tulu Nadu

Marvai sukka

Clams on the half shell tossed in roasted coconut. Monsoon seafood at its most coastal.

40 minTime

17 gProtein each

mediumSpice

Shells of the river mouth1 chapter · 1 min read

Make it your way

Grandma's wayHalf shell clams and a dry coconut masala.

The original

266kcalsame

17 gproteinsame

5 gfibresame

40minutessame

Marvai sukka as Tulu homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Clams1 kg in shell, about 400 g meat

Fresh grated coconut1¼ cups

Onion1 large, chopped

Garlic5 cloves

Dried red chilli5 byadgi chillies

Coriander seeds1½ tsp

Turmeric (ground turmeric)¼ tsp

Tamarinda small piece

Coconut oil1½ tbsp

Curry leavesa sprig

Saltto taste

Method

4 steps

1Scrub the clams, open them and keep the half shells with meat. Discard any that stay shut.
2Coarsely grind coconut, chillies, coriander, turmeric, garlic and tamarind without water.
3Heat coconut oil, fry onions and curry leaves until soft, then add the coconut mix and roast until fragrant.
4Add the clams and salt, toss, cover and cook until the clam meat turns opaque and firm.

Serve it like this

Arrange the half shells on a platter with the coconut masala heaped on each, and serve hot with rice and fish curry or neer dosa.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Marvai sukka

Make it your way

Ingredients

Method

Marvai sukka

Make it your way

Ingredients

Method

Make it a meal