A traditional Mangalorean delight, soft rice dumplings paired with flavorful clam curry. A perfect costal breakfast to savor.
“Marwai” in tulu means cockles/clams and “Pundi” is steamed rice dumplings. It is best when the pundi is soaked in the marwai ghasi overnight and had in the morning for breakfast.
This is a one pot meal that is served for breakfast.
Marwai Pundi
Course: BreakfastCuisine: IndianDifficulty: Medium4-5
servings30
minutes40
minutes2
hrA traditional Mangalorean delight, soft rice dumplings paired with flavorful clam curry
Ingredients
1 kg marwai/cockles/clams/shell fish
8-10 byadagi chillies
8-10 round chillies
2 tbsp coriander seeds
1 tsp cumin seeds/ cumin seeds
1 tsp black pepper corns
1/4th tsp fenugreek seeds/methi
small piece tamarind
2 medium onion, 1 finely chopped
½ tsp turmeric
8-10 garlic cloves
1 tbsp coconut oil
2 cups coconut, shredded
enough water for grinding and boiling the marwai
salt to taste
- For the Pundi:
Click on the below link https://tinaskitchendiaries.com/mangalorean-pundi-steamed-rice-dumplings/
Directions
- Wash the marwai a couple of times to remove any sand, discard opened shells if any and the ones floating on top as they are the not so good ones
- Add enough water, required salt and boil the marwai for 10 minutes. You will see that the shells open up. Discard unopened shells if any. Drain and reserve the water
- Retain the meat in only one shell and discard the other, else you’ll have a clutter of empty shells. Keep this aside.
- Roast an onion directly on the flame till it has charred.
- Dry roast the chillies, coriander seeds, peppercorns, cumin and fenugreek seeds till fragrant.
- Now add the roasted ingredients, the charred onion, shredded coconut, garlic cloves, a small piece of tamarind into a blender and grind to a smooth paste.
- Meanwhile make the pundi, steam it and keep it aside. Click on the link for the pundi recipe https://tinaskitchendiaries.com/mangalorean-pundi-steamed-rice-dumplings/ .
However, for this recipe we shape the pundi slightly differently (as shown in the video) - Heat some coconut oil in a clay pot or thick bottom pan. Add finely chopped onions and fry till translucent. Then add the clams and fry for about a minute.
- Add the ground masala, water from the blender and the reserved water from the boiled marwai. Mix well and bring to a rolling boil.
- Now add the pundi, mix and cook for about 10 minutes.
- Do not serve immediately as it tastes better when the pundi had soaked for a while (at least 2 hours) in the marwai ghasi and then eaten. Best when soaked overnight and eaten in the morning.
Notes
- Make sure the wash the clams/cockles 4-5 times to remove all the sand from it
- We remove the empty shells just so that there is not much of clutter of empty shells and loads of tiny disappointments
- Marwai Pundi is beast eaten when the pundi is soaked in the marwai ghasi overnight.
- Roasting the onion in the flame directly gives the curry an authentic flavour you can however grind the onion without roasting as well
- The reserved water already has salt hence check and add more salt only if required.
