I fondly remember my father preparing Kalva ambat when I was a kid and my mother had been to visit my grand mother. I still remember that taste. Usually my mom prepares Kubbe/tisre ambat because this kind of clams are easily available at our native (we have a river called ‘Aghanashini’ near to my home. There are some people who catch these clams and sell it for their living).
I want to send this post to Revathi’s comfort food event, because whenever my mom prepared this dish, I eat atleast double my capacity . Choosing this entry was a bit difficult, as all the food prepared by my mom is comfort food for me.
Clams 1 cup
Coconut 1 cup
Red chilies 5-6
Tamarind 1/2 tea spn or Raw mango pieces 2-3 or Bimbal 2
Coriander seeds 1 tea spn
Oil 1 tea spn
Eggplant(vangi) pieces (optional) 1/2 cup
Drumstick (optional) 5-6 pieces
Usually when Khubbe/tisre are used, eggplant and drumstick are also added to make it more tasty. But some people do this gravy without these two also. Also few of the shells are left intact with the meat.
Kalva meat is little bigger than khubbe/tisre. For this gravy, vegetables are not used. These are usually found in the stones, so they do not have seperate shells.
Heat oil and fry coriander seeds. Grind them with coconut, tamarind (if using) and red chillies.
Heat oil and fry onion. When they turn slightly brownish, add clams fry for a minute, and add drumstick(optional), eggplant(optional) and mango/bimbal (if using). When clams are cooked (it will take about 8-10mins, they shrink in size considerably). Add masala and salt. Cook till masala is done.
Serve with hot rice.
Serves : 4
Preparation time : 20mins