Aayi's Recipes Home
Jul 02 - 08

Clams in dry masala (Kalva/Tisre/Khubbe sud sud sukke)

Tisre sud sud sukke
Now that’s a funny name!!!. Sud-sud (or sad-sad as some people say) in Konkani means loose and it looks very weird when I am writing it in English :). Sukke is a dry dish which usually has coconut. Kalva, Tisre, Khubbe are 3 different types of clams.

There are some people in your life, with whom you get attached/attracted very fast. One such person whom I totally adore is V’s maternal grandmother. She is 80+ years old, but she is so full of energy that I always get lots of inspiration from her. She was a great cook, but don’t cook these days because she cannot walk so much. But she still loves to learn new dishes, talk about them, give me new dishes. She knows I love to cook, so whenever we call her, she has one or the other recipe ready for me. She even collects them from newspapers to give to me.

This time when we were in Bangalore, we went to meet her. She wanted to give me so many recipes - some new, some age old. (I think V was very jealous because I was getting more attention than him :) ). This recipe is one age-old recipe she gave to me.

I cooked this while I was in India. This was the first time I cleaned clams on my own. I left one shell with the clams to give it a “restaurant style food” look. You can discard both the shells or use one as I did. Anyway while eating, the shell is discarded, but according to me, it’s a lot of fun to eat the clams with shells (only some clam fans will understand what I am saying). I simply loved this dish.

This is my entry to Sig’s JFI tamarind. Thanks Sig for extending the deadline, I was having a brain block thinking what to send. I just realized today, this may be the best entry from me.

Ingredients:
5 cups clams-with-shells or about 1 cup without-shell-clams
1/2 cup onion
1/2 cup fresh/frozen coconut
A pinch turmeric
1 tea spn chilli powder
1/4 tea spn tamarind extract or 2-3 pieces of tamarind soaked in water
Oil
Salt

Method:
Heat oil and fry onion till they are translucent.
Add coconut and fry for a min. Now add the clams, cook for 2-3mins.
In a bowl, mix chilli powder, turmeric, tamarind, salt. Add this to the clams mixture. Cook till clams are done. Serve hot.

Serves : 2-3
Preparation time : 15mins

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24 Responses to “Clams in dry masala (Kalva/Tisre/Khubbe sud sud sukke)”

  1. 1
    SangeetaNo Gravatar Says:

    Usually my mom makes it like a curry… at least that’s how most catholics do. Will definately try this like a side dish.. I’m sure it will taste great with daali thoi . thanks for sharing.

  2. 2
    MayaNo Gravatar Says:

    Wow, just excellent Shilpa !! I can completely understand what u mean by eating the clam with the shell on, thats what we do too..You are lucky to get the recipes from V’s grandma, that generation has a whole khazaana of recipes and techniques.. Your masala looks so good…

  3. 3
    notyet100No Gravatar Says:

    can understand,..nice recipe,..traditional one..

  4. 4
    musyNo Gravatar Says:

    Isn’t it great to prepare and enjoy such lovely recipes handed over by Grandmas! I totally love her enthusiasm and her passion about food!

  5. 5
    SigNo Gravatar Says:

    Hey Shilpa, extending the deadline was totally worth it for this entry… :)
    I love clams, and I totally get what you are saying about cooking it in the shell… it is sooo much more fun that way :) Thanks to you and V’s grandma… I am definitely trying this one soon! I hate cleaning clams, so I have to buy them when Siv is in the mood :)

  6. 6
    VedaNo Gravatar Says:

    hey shilpa,

    check my blog! theres something in store for you!
    http://iyengarskitchen.blogspot.com/

    best regards,
    Veda

  7. 7
    ShibaniNo Gravatar Says:

    Mouthwatering dish from clams, I always had it western style but I think I will love this one more better.Oh i am so touched by the love ur maternal Gma shares with u.

  8. 8
    LisetteNo Gravatar Says:

    Yumm my mom makes this too and we all just love it. Theres always a mountain of licked clean shells at the end of the meal… :D

  9. 9
    AshaNo Gravatar Says:

    Looks wonderful! Wish my family would be open to the idea of eating more seafood. Every time we go to beach, there are so many seafood restaurants around with so many dishes, we don’t go there at all! I know we are idiots!:D

  10. 10
    SheetalNo Gravatar Says:

    Hello Shilpa,

    You are lucky to get hold of Clamps. Here we do see them on television where Chefs keep showing you recipies with clamps and encouraging you to get some but I have been searching for fresh clamps for the past 4 years but am yet to find them.

    The only ones that I have seen are in a bottle and pickled without the shell.

    In Goa there is a similar recipie called Tisre Dhab Dhabe.

    Your recipie looks very delicious.

    Thanks for Sharing.

    Shilpa: Sheetal, I had cooked these in India. Here in US, I am yet to try this. I have seen clams in Chinese stores and also in Costco here. Not sure if it is available in UK :(. Check out big supermarkets. You can use kalva too if you can find them there.

  11. 11
    PreetiNo Gravatar Says:

    Oh,mouth watering,Hope i would get this for my dinner :(
    You are right Shipla,Its a real fun eating and cooking clams with shells..
    We call it as Chippekallu(in kannada) at my native Gokarna

  12. 12
    DeepaNo Gravatar Says:

    Hey I know what you mean by shell on Shilpa,remember ekshimpi,im yet to try sud sud sukke…nice name too..:)

  13. 13
    gowriNo Gravatar Says:

    Hi shilpa,
    name is so funny……. Looks so delicious.

  14. 14
    chumkymonkeyNo Gravatar Says:

    This is my FAVRRETTT dish ever. Every time I go back to Mumbai I make my mom make it. Sometimes - just for variation, she puts coriander leaves and also bits of kairee when the season allows. yummmmmmm….

  15. 15
    pelicanoNo Gravatar Says:

    Sud-sud eh? Reminds me of when I take the band out of my hair! :-)

    I’ve loved clams since I was a child; back then it was hard to buy them with their shells, but nowadays the bigger supermarkets always have them. So will try! And I also love having clams, mussels, scallops, oysters WITH the shell…cuz I usually save ‘em! ;-)

  16. 16
    geetaNo Gravatar Says:

    hi shilpa

    In kannada TISRE is called as
    CHIPPEKALLU

    YUMMM.

    GEETA

  17. 17
    ShreyaNo Gravatar Says:

    Hi, This is so beautiful, and to learn it from your grandmother is the best part! :-)

  18. 18
    PamelaNo Gravatar Says:

    OH WOW!!! My mouth is watering!!! This looks amazing!

  19. 19
    JFI Tamarind Round-up : Live To Eat Says:

    [...] Clams in dry masala (Kalva/Tisre/Khubbe sud sud sukke) [...]

  20. 20
    AnithaNo Gravatar Says:

    Hey Shilpa,
    This looks deliciously yummy. Cannot resist the flavor of the clam dish :-)

    Thanks for sharing the recipe.
    Anitha

  21. 21
    AlkaNo Gravatar Says:

    hey shilpa..interesting post
    And btw u have got sumthng good for u waiting on my site,so kindly check it out

  22. 22
    RamkiNo Gravatar Says:

    Does the traditional recipe use Kokum here in place of tamarind ?

    Shilpa: No, for this one we use tamarind.

  23. 23
    t'das gawasNo Gravatar Says:

    ek number chi dish.jar ya barobar tandalachi bhakri bhetli na tar kahi hi nako

  24. 24
    AnitaNo Gravatar Says:

    This recipe is very similar to the Goan recipe my family follows. And actually leaving one shell is quite common too - “ek-shipi”. We add kokam in stead of tamrind. Ah… my mouth is watering at the thought of this suke and hot rice. Need to look for some clams (uncooked).
    Anita

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