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

36 Comments for “Clams in dry masala (Kalva/Tisre/Khubbe sud sud sukke)”

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.

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…

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!

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 🙂

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.

Lisette

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… 😀

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

Sheetal

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.

Ketaki

says:

Hi sheetal,
I stay in San fransisco, Bay Area CAHere you have tons of places to buy clams and fresh fish from in USA. Any Chinese store will definitely have fresh and even frozen options. Baby clams or clams = tisrye, shinane= mussels, kalva = oysters. You will find fresh fish which they will clean and cut as per your liking.

Preeti

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

Deepa

says:

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

chumkymonkey

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….

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! 😉

Anita

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

Leena

says:

Thanks Shilpa for this wonderful site. I am a seafood lover but usually I dont cook as something goes wrong most of the times when I cook. But ur receipes are utterly delicious & mouth watering. Specially this Clams in dry masala. I like clams very much. Also thanks to post the pictures which gives us an idea how the dish shud look like. Can you pls tell me what type of masala (mirchi powder) is required to be used for fish recipes due to which such red colour appears. Pls do let me know.

Thanks & Regards & keep posting such wonderful recipes. Leena

Shilpa: I use Byadagi chillies that I get from India or Indian store here in US.

Mrs Sumedha

says:

Hi Shilpa,
You are doing a good job of inspiring others to cook
We in Goa, prepare it in this way
first cook the onion and clams (halfs), green chillies cut into small bites, little chilli and turmenric powder with two spoon of water and salt. After this is cooked for 10 minutes add the coconut and pinch of sugar(optional). cook for 2-3 minutes more and add the “Sola” and (not the tamarind) switch of the lume and let rest for 5 minutes and ready to serve.
No use of oil at all in this receipe.
My home town in Mapusa we have this with conjee prepared of brown rice “ukde tandlachi pej” at around 11 – 12 on week ends before the lunch
Thanks and Regards
Sumedha

Shweta Pandit

says:

Dear Shilpa,
Your recupes are of a great help not only to me but all.
I am newly married, trying to lear cooking non-veg. i was a pakka south canara konkani girl , never used to eat nonveg. but now have started to eat and cook too.
The recipes are are really traditional and great. i appreciate your efforts. Thanks a lot.

Uday Pai

says:

Thanks Shilpa for this lovely website … using this website properly for many years now and today i again felt it posting thanks to you..

upasana

says:

Hi Silpa,
Did you cook raw clams here,or you boiled a little first to take it out from shell? Otherwise how do you take out clam meat from its shell? I get black colour clams in here, Australia,can i use it for this recipe? Please,let me know the cleaning and meat taking out process.thanks-
Upasana

says:

I used the traditional knife (the one shown in here) to open them up. You could also boil them and take the meat out, I have never tried that though, I always like to use them raw. I have no idea what is available in Australia, if they are clams, you can use them.

mohita

says:

Hi Shilpa,

I found this blog on friday and I am soo happy to see konkani food. & I have visited ur site every day since then. Its kinda food Facebook for me…:)….I love your concept and soo happy to see konkani food here. Thank you so much. Reminds me of my mom’s cooking. I already tried egg burji with a difference and tried averkayi dosas. Turned out amazing. Thank you once again.

Regards,
Mohita

Kirti

says:

Slrup slurp.. its so tempting.

Thanks a ton to you and aayi. Your sincere efforts to update the site with well explained recipes along with the pictures has made our life easier in the kitchen.. Loads of luv to your son. Wish to meet you one day..

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