Marwai Gassi is a traditional coastal Karnataka delicacy, specifically from the Tuluva community.
It features fresh clams (Marwai) cooked in a rich, spicy coconut-based gravy (Gassi).
Ingredients
Main Ingredient
Clams (Marwai/Koyyol): 1 kg (cleaned and shells opened)
For the Masala (Roasting)
Coriander Seeds: 2-3 tbsp
Cumin Seeds (Jeera): 1 tsp
Fenugreek Seeds (Methi): 1/4 tsp
Black Peppercorns: 1/2 tsp
Dried Red Chillies: 8-10 (mix of Byadagi for color and Guntur for heat)
Garlic: 4-5 cloves
Onion: 1 medium (sliced)
Curry Leaves: 1 sprig
For the Grinding
Grated Coconut: 1.5 cups
Turmeric Powder: 1/2 tsp
Tamarind: Small marble-sized ball
For the Gravy & Tempering
Coconut Oil: 2 tbsp
Mustard Seeds: 1 tsp
Garlic: 3-4 cloves (crushed)
Onion: 1 small (finely chopped)
Curry Leaves: 1 sprig
Salt: To taste
Instructions
1. Preparing the Clams
Wash the clams thoroughly to remove sand
Open the clams; if you are skilled, keep the meat on one half of the shell and discard the empty half. If they are small, you can keep both shells or remove the meat entirely.
Save the natural water found inside the clams, as it contains intense flavor.
2. Roasting the Spices
Heat a little oil in a pan. Roast coriander seeds, cumin, fenugreek, peppercorns, and red chillies until fragrant.
Add sliced onions, garlic, and curry leaves. Sauté until the onions turn translucent and slightly golden.
3. Grinding the Masala
In a blender, combine the roasted spices with grated coconut, turmeric powder, and tamarind.
Add a little water and grind into a smooth, thick paste.
4. Cooking the Clams
In a clay pot or heavy-bottomed vessel, add the cleaned clams and the reserved clam water.
Add a little salt (be careful, as clams are naturally salty).
Cover and cook for about 5–7 minutes until the clams are fully cooked.
5. Combining with Masala
Pour the ground coconut masala into the cooked clams.
Adjust the consistency with a little water if the gravy is too thick.
Bring it to a boil and let it simmer for 3–4 minutes so the flavors meld.
6. Tempering (Tadka)
In a small pan, heat coconut oil. Add mustard seeds and let them splutter.
Add crushed garlic and sauté until golden brown.
Add chopped onions and curry leaves; fry until the onions are crisp and brown.
Pour this tempering over the simmering curry and immediately cover the lid to trap the aroma.
Serving Suggestions
Marwai Gassi is best served hot with:
Pundi (Steamed rice dumplings) – the most traditional pairing.
Neer Dosa or Rice Rotis.
Plain boiled rice.
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