Clams are used widely in Konkani cooking. ‘Aghanashini’ river flows at our native. During the low tide days, people stand in knee high water and pick up the clams. While using for cooking, the clams are opened carefully and the soft meat inside the shell is used in a variety of dishes. Usually one of the two shells is kept intact for some clams. I do not know why the shells are used, but when we were kids we always fought with each other to get the shells :D. It was a competition to see who got more shells.
There are many types of clams used in cooking. We used 3 types of them. First one is called ‘Tisre’ in Konkani. It looks like this and has many lines on the shell. Second type is called ‘Khubbe’, which doesn’t have the lines. Some people eat the first type and do not eat the second and vice versa. (Some more information about these types can be found here ).The third type is called ‘kalva’, these are found in big stones near the sea shore. Any of the three types of clams can be used for this dish.
Few days back, Kalpita sent me a very sweet mail. She had asked to post ‘Tisre sukke’ here. When I searched in the nearby Chinese store, I found the cooked ‘Kalva’ in the frozen section. There were many types of clams available in that store. All of them were too big. Usually the big ones cause stomach pain, so I almost left the hope of getting the good ones. Then I saw ‘Fresh water cooked clams’ in the frozen section.
See Mahek’s version of Tisre sukke here .
Pictorial: Make coconut masala. Fry onion.
Add clams.
Add the masala and cook.
Clams in coconut masala (Tisre/Khubbe/Kalva sukke)
Ingredients
- Clams 3/4 cup
- 3/4 cup coconut
- 1/2 cup onions
- 1/2 tea spn coriander seeds
- Oil
- 1/2 tea spn tamarind extract
- 1 small potato Optional
- 5-6 red chillies
- Salt
Instructions
- Heat oil and fry coriander seeds.
- Grind them with chillies, tamarind and coconut to a smooth paste adding very little water.
- Heat remaining oil and fry onion till they turn slightly brownish.
- Add potato cut into cubes, clams and fry for a minute.
- Add 1/2 cup water and cook for around 10 mins.
- Now add ground masala, salt and cook till all water is absorbed and a dry dish is got.
- Serve hot with rice as a side dish.
Notes
Clams in coconut masala (Tisre/Khubbe/Kalva sukke)
Ingredients
- Clams 3/4 cup
- 3/4 cup coconut
- 1/2 cup onions
- 1/2 tea spn coriander seeds
- Oil
- 1/2 tea spn tamarind extract
- 1 small potato Optional
- 5-6 red chillies
- Salt
Instructions
- Heat oil and fry coriander seeds.
- Grind them with chillies, tamarind and coconut to a smooth paste adding very little water.
- Heat remaining oil and fry onion till they turn slightly brownish.
- Add potato cut into cubes, clams and fry for a minute.
- Add 1/2 cup water and cook for around 10 mins.
- Now add ground masala, salt and cook till all water is absorbed and a dry dish is got.
- Serve hot with rice as a side dish.
Notes
Like bhindi (okra), ivy gourds are liked by almost all people. When I found some fresh ivy gourds in Indian store, I prepared a variety of dishes with it. I used to buy this vegetable almost every time I went to market in India.
Tendli-bibbe upkari is very famous among Konkanis. During season, fresh raw cashews (called bibbe in Konkani) are available in the market. These cashews are used for ‘ tendli-bibbe upkari ‘. If cashews are not available, potatoes can be used for this dish. This dish is a must in the meals served at temples ( anna-santarpane or devla-javan ). Since onion and garlic are not used in it, this dish is prepared in almost all functions and festivals.
Here is Ashwini’s version of this dish. A few other recipes of ivy gourd can be found at Sailu’s food , Lakshmi’s Flavors of Indian Rasoi , and many more.
Ivy gourd sidedish (Tendli upkari)
Ingredients
- 1 cup ivy gourd cut into long pieces
- 1/2 cup fresh raw cashew or potato cut into long pieces
- 1 tbl spn fresh or frozen coconut
- Oil
- 1/2 tea spn mustard seeds
- 4-5 curry leaves
- A pinch asafoetida hingu
- 3/4 tea spn chili powder
- A pinch turmeric
- Salt
Instructions
- Heat oil and add mustard seeds.
- When they start popping, add curry leaves and asafoetida. Fry for sometime.
- Add ivy gourds and potato, turmeric, chilli powder and salt. (Alternatively, ivy gourds and potatoes can be cooked in cooker and used for this dish to reduce the cooking time).
- Add 1/2 cup water, close the lid and cook on a medium flame till gourds and potatoes are cooked completely.
- Add coconut and mix lightly.
- Serve as a side dish with rice or chapati.
