In This article Explained the preparation of Marwai Dry (also known as Clams Dry or Koyyol Dry), a traditional Tuluva dish from coastal Karnataka Mangalore Style.
Ingredients
Main Ingredient
Clams (Marwai): Cleaned and prepared.
For the Masala (To be Ground)
Grated Coconut: The base of the sukka.
Red Chilies: For heat and color.
Coriander Seeds: For aroma.
Cumin Seeds (Jeera): For digestion and flavor.
Turmeric Powder: For color.
Garlic: Peeled cloves.
Tamarind: A small piece for tanginess.
For Tempering & Cooking
Oil: Coconut oil is preferred for authentic flavor.
Mustard Seeds: For tempering.
Curry Leaves: Fresh leaves for aroma.
Onions: Finely chopped.
Salt: To taste.
Cooking Steps
1. Cleaning the Clams
The clams are thoroughly cleaned and usually steamed slightly to open the shells. One side of the shell is often removed, keeping the meat attached to the other half.
2. Preparing the Masala
A coarse masala is prepared by grinding the red chilies, coriander seeds, cumin, turmeric, and garlic with a small amount of tamarind. The grated coconut is added at the end and pulsed briefly to achieve a coarse, crumbly texture (typical of “Sukka” dishes).
3. Cooking the Clams
The clams are cooked in a pan with a little water and salt until the meat is tender. The juice released by the clams (marwai water) is rich in flavor and forms the base of the sauce.
4. Tempering (Tadka)
In a separate pan, oil is heated. Mustard seeds are added to splutter, followed by curry leaves and chopped onions. The onions are sautéed until translucent/golden brown.
5. Final Assembly
The cooked clams (along with their remaining liquid) are added to the tempering. The ground coarse coconut masala is then mixed in. The dish is tossed well on medium heat until the masala coats the clams evenly and the mixture becomes dry (“Dry” or “Sukka” consistency).
Serving Suggestion
Marwai Dry is best served as a side dish with Rice and Ganji (Rice Gruel) or Neer Dosa.
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