This recipe is a traditional mangalorean-style preparation for Marwai (Clams), known for its spicy and aromatic coconut-based masala.
Ingredients
Main
Clams (Marwai): Thoroughly cleaned and shells opened.
Coconut: 1 cup freshly grated.
For the Masala Roast
Dry Red Chillies: 10-12 (mix of Byadagi for color and Guntur for heat).
Coriander Seeds: 2 tbsp.
Cumin Seeds (Jeera): 1 tsp.
Peppercorns: 1/2 tsp.
Fenugreek Seeds (Methi): 1/4 tsp.
Turmeric Powder: 1/2 tsp.
Garlic: 6-8 cloves.
Tamarind: Small marble-sized ball.
For Tempering/Sautéing
Oil: 2 tbsp (Coconut oil preferred).
Onion: 1 large, finely chopped.
Curry Leaves: 1-2 sprigs.
Salt: To taste.
Cooking Instructions
1. Preparation of Clams
Wash the clams thoroughly to remove any sand.
Boil the clams with a little water and salt until the shells open.
Note: Keep the water used for boiling as it contains the flavor; you can use a small amount for the masala.
2. Making the Masala
In a pan, dry roast the red chillies, coriander seeds, cumin, peppercorns, and fenugreek seeds until fragrant.
Grind the roasted spices with garlic, turmeric, and tamarind into a coarse paste.
Add the grated coconut to the grinder and pulse a few times. The texture should be coarse (Sukka style), not a fine paste.
3. Sautéing
Heat oil in a heavy-bottomed pan. Add curry leaves and chopped onions. Sauté until the onions turn translucent and slightly golden.
Add the prepared coarse masala to the pan and fry for 2-3 minutes until the raw smell disappears.
4. Final Assembly
Add the boiled clams (along with one side of the shell or without, as per preference) to the masala.
Mix well so the masala coats the clams evenly.
Add a small amount of the reserved clam stock if the mixture is too dry.
Cover and cook on low heat for 5-7 minutes to let the flavors meld.
Garnish with fresh curry leaves or coriander if desired.
Serving Suggestions
Marwai Dry is best served as a side dish with:
Boiled rice and Gassi (Gravy).
Neer Dosa or Pundi (Rice dumplings).
Mangalorean-Style Crispy Fried Chicken Lollipop
There’s a specific sound that defines a perfect evening in an Indian household—it’s the distinct kurum-kurum crunch of a thin-crust onion samosa. Whether you’re walking past a bustling street corner in Bangalore or sitting down for a rainy-day tea at home, the Irulli Samosa (Onion Samosa) is more than just a snack; it’s an emotion.…
Continue Reading Pocketful of Crunch: The Secret to Street-Style Onion Samosas at Home
This guide covers three traditional North Karnataka style garlic chutneys that are perfect for travel or long-term storage, along with the preparation of soft Bajra (Pearl Millet) Rotis. 1. Chunky Green & Red Chili Garlic Chutney Best for: Immediate consumption with fresh rotis. Ingredients: Large green and red chilies (less spicy variety) Garlic cloves Fenugreek…
Continue Reading 3 Types of Garlic Chutneys and Bajra Roti Recipe
Shukto is a traditional Bengali bitter-sweet vegetable stew, typically served as the first course of a meal. In This article Explained how to prepare a classic, creamy version of this delicacy. Ingredients Vegetables (Chopped into long pieces) Bitter Gourd (Ucche): 2 medium Potato (Alu): 2 medium Raw Papaya (Pepe): 1 cup Raw Banana (Kanchakala): 1…
In This article provides a quick, nutritious, and delicious breakfast option using oats and fresh vegetables. Ingredients Oats: 1 cup (Rolled or Instant) Besan (Gram Flour): 2-3 tbsp (for binding) Curd (Yogurt): 1/4 cup Vegetables: Finely chopped Onion, Tomato, Green Capsicum, and Carrots. Spices: Turmeric powder, Red chili powder, Cumin powder, and Salt. Herbs: Fresh…
In This article Explained how to make a refreshing, colorful, and delicious Falooda/Fruit Custard at home. It combines the creaminess of custard with the texture of vermicelli (sevai) and fresh fruits. Ingredients For the Base: Milk: 500ml (Full fat preferred) Vermicelli (Shavige): As per requirement Ghee: 2 tsp Sugar: 1/2 cup (adjust to taste) Custard…
“Mohabbat Ka Sharbat” is a famous refreshing summer drink traditionally made with milk, watermelon, and rose syrup. This version adds jelly and chia seeds for extra texture and cooling benefits. Ingredients For the Base & Toppings: Milk: Boiled and chilled (room temperature or cold). Watermelon: Some finely chopped, others scooped into small balls. Rose Syrup…
Continue Reading Mohabbat Ka Sharbat (Summer Refreshment) Recipe
Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.