Though I love seafood, I have never eaten clams till date. It’s a favourite at home and though I don’t eat I still cook for my family. It’s a delight to see the happy faces of my kids when they see their favourite food on table. In fact my kids don’t even wait for it to be served. They can smell it from anywhere and guess what I am cooking 🙂 My daughter calls clams chewing gum 😉
I usually make the curry version but this time tried the dry masala version.
In any recipe that I make what I mostly love is the aroma and the flavour the freshly grinded masalas add to the dish. It just uplifts the taste to a different level. I like to eat my food with my eyes, my nose, my mouth and my heart 🙂 If you eat your food with all your senses awake it just brings you immense satisfaction. For me, my food has to look good, smell good and taste definitely good. I have that typical Aquarian trait….presentation is very important, even if you are going grocery shopping people think you are going for a party, that’s how my husband teases me 😉 So when I am cooking I do it with all my heart and its a kind of therapy for me. I feel happy when I cook good food.
So bringing you another superbly amazing dish which has all my heart in it 🙂
Lets see how to make it…
Red chillies 7-8 ( you can adjust the number of chillies according to your preference of spice)
1 tbsp cumin seeds
1 and 1/2 tbsp coriander seeds
1 + 1 tsp mustard seeds
3 pods of garlic + 4 pods crushed
4 tbsp oil
1 sliced onion
1 chopped tomato
1/2 tsp turmeric powder
1 cup coriander leaves clams
2-3 Kokum petals
1. Immerse the clams in plenty of water and wash them well.
2. Roast the dry ingredients ( red chillies, curry leaves, cumin seeds, coriander seeds, 1 tsp mustard seeds and 3 pods of garlic) and blend in a mixie.
3. Add the clams in a heated pan.Then add 1/2 cup of water, mix well and cook for 5 min with its lid covered .
4. Heat oil in a pan. Add garlic pods, curry leaves and 1 tsp mustard seeds and let it splutter.
5. Add sliced onion and let it cook til it turns slightly brown. Then add chopped tomatoes. Let it cook for another 10 mins on medium flame until the tomatoes turn mushy.
6. Then add the blended dry ingredients, kokum and turmeric, fry for 5 min. Add salt to taste.
7. Once all the masalas have cooked add the clams to it and mix well. Cook for another 5 mins and its done. Garnish it with some chopped coriander and serve hot along with chapatis.