TisryaSukkha/ Clam dry

This is totally a different kind of calm dry from the previous posts. This type of calm dry is often done in coastal region karwar.

My Ingredients:

Calm : 2 cups opened up.
Coconut  : 1/2 finely grated.
Dry red chillies:  5
Coriander seeds: 1 tsp
Pepper  corn:     6
vatamb       :  2-3   or  Tamarind : 1 inch
Mustard seeds  : pinch
Saraswat sambar masala : 1 tsp. (Optional).
Patato :  1 medium size peeled and chopped in 1/2 cm cubes.
Onion  : 2 medium sized finely chopped.
Green chillies :  2-3 cut into enlongated slits.
Ginger           : 1/4 inch.
Coconut oil   : 2 tbsp.
  • Fry drychilles, coriander seeds, pepper corns, mustard seeds in tsp of coconut oil for a minute till corrinader seeds become slightly darker.
  • Grind coconut, dry red chillies, coriander seeds, pepper seeds, vatamb or tamarind , sambar masala with 2 tbsp into coarse paste. (Paste shouldn't be very coarse).
  • Heat a tbsp of coconut oil in wok, add chopped onion saute till color of onion changes to light brown, add green chillies, ginger chopped. saute for a minute now add grounded masala and calms. Add cup of water, adjust for salt. Cook till gravy thickens.


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