Few days back I had posted Khubbe/Tisre/Kalva sukke, I gave introduction to these three types of clams and where to find them. This gravy is my all time favourite (as I mentioned here).
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
23 thoughts on “Clams gravy (Khubbe/Tisre/Kalva ambat)”
Yummy! I too love seafood Shilpa,made mussels fry just a day back!
Do u cook clams with the shell or take out flesh and cook?
My mom makes a similar curry with crab.. absolutely awesome. Part of the idea of the event is bringing back those memories that are somewhere buried and this dish does that exactly –
Thanks for participating in FMR and see you in the round up
Shilpa, thank you for blogging about all these very interesting curries. I love clams, and all i make is some Kerala style thoran or fry. Will defanitely try this recipe. Thank you
Thanks Sumitha, Revathi Archana. Do try it out and let me know if you like the taste.
Gowri, you have to open up the clams. But for a few clams (say 15-20) leave one of the shell intact with the meat (Carefully open the clam so that one shell has the meat, discard the other half).
I love seafood, especially mussells. Just not happy with the frozen stuff we get here.
Is that a sprig of curry leaves that you have added as a logo to the header? I spotted it only today. (Please don’t tell me that it has been there for ages.) 🙂
Vaishali, yes it is curry leaves. I just changed the logo yesterday. So you spotted it very soon :D. Did you like the logo?
where is the logo
It was a old comment Sana. I don’t have that logo anymore
Wow! u lucky souls, i love fish and clams… but am deprived of it as my parents are pure veggies and threaten to disown me if i bring non veg home:(((
I am also a konkani from bangalore . parents are from Kumta. Just today i got to see this web site. Its really superb so also the recipes.
you know shilpa it was so nice to hear the typical goan words like kubbe,tisri and kalva
kalva being the favorite in the family my hubby loves what i call it kalvanche tonak
nice to see such recipes.
i was going to post teesryache tonak soon which will be in the same lines.
What is kalva called in English, do we get that in U.S?
Manju, in the above post, I have given a link where I mentioned where to find Kalva. Please click here
great recipes.by the way,my native place is near aghnasini.let me about u
what a yummy yummy all-time favourite. Here is my aayi’s variation. she added coriander seeds however they were added kaccha and coarsely ground. She also added a tad bit of sugar about 1/2 tsp. to tessrya sukhe. This is the only non-veg recipe where sugar was added. No veggies were added. However coconut and onion were added in same volume as teesryo. And let me tell u the end-result was yummylicious when served at mealtimes. Have u eaten shinanyos which are available aplenty in Goa? I wonder whether they are called clams or oysters.
Fantastic recipes with great illustrations, which i feel is a must to follow any recipe. A video clip would always be better.
Thanks for the lovely recipes
thanks a lot for the receipe as today only i brought shell fish and was thinking what to do and my hubby said make ek shimpli thats tisrya ambat with maskasaag and vaigan. u updated with with ither details
I love clams and I am going to cook it for the weekend, I have always loved trying your receipies, they are really lovely. I Thank you for that. In the clams receipe there is no garlic, did you forget to add or the receipe is like that. pls. ASAP let me know.
Thanks and God Bless
There is no garlic in this recipe.
You can also use canned tisre – comes out great they are pre-cooked and less work
i liked ur this recipise.thanx.