CLAMS/MARWAI AND MINI RICE DUMPLINGS IN SPICY MANGALOREAN GRAVY....MARWAI PUNDI

Clams are nutrient dense and contain many vitamins and omega 3 fatty acids. Marwai gassi is from Mangalore origin usually prepared for pundi/mini rice dumplings. At many homes in Mangalore this is the most awaited breakfast. The previous evening the house is filled with the aroma of the clams cooking in spicy coconut gravy and then the mini rice dumplings slided & soaked in the gravy ... its just an amazing combination, a true coastal dish.
Usually I make 'Marwai Sukkha’at home but  this time decided to make 'Marwai Pundi'. So here I am sharing this authentic & awesome recipe from my home land.

Ingredients :

50-55 Clams (with shell)

For Grinding :
18-20 red chillies (bedagi)
1 tblsp Coriander seeds
1 whole Coconut grated
1 tsp Cumin seeds
5-6 Pepper corns
6-7 Fenugreek seeds
1/4 tsp Carom seeds
1/2 tsp Mustard seeds
1/2 tsp turmeric pd.
1 medium onion sliced
5-6 garlic cloves
1 marble sized tamarind

For Seasoning :
1 onion sliced
1/2 tsp mustard seeds
1 sprig curry leaves

Method :

1. Clean the clams thoroughly. Open each clam shell & scoop the entire flesh into one shell & discard the     other.
2. Dry roast the spices & grind to a fine powder. Now add grated coconut, sliced onion, garlic, half cup water and grind to paste. Add 1/2 cup more water and continue grinding so as to get a fine and smooth paste.
3. Heat a heavy bottomed vessel on medium flame add oil, when oil is hot add mustard seeds, curry leaves, chopped onion & fry till golden brown,now add the ground coconut masala and 2 cups water or according to your desired gravy like consistency.
4. Add salt and bring the gravy to a boil. Add the marvai/clams into the boiling gravy and let it cook for few minutes, till the clams are almost done and the raw smell disappears.
5. Later remove the clams from the gravy and keep aside.
6. For making the pundi please refer to my recipe of DIMPLED STEAMED RICE DUMPLINGS / MANGALOREAN PUNDI WITH MEEN GASSI but without the tempering. As in this recipe the dumplings will be plain without seasoning. Here you will have to double the quantity of rice flour and water as compared to my previous recipe.
7. Instead of steam cooking the dumplings, we will directly make small marble sized balls from the  half cooked  rice batter.
8. Now drop in the rice dumplings and cook till the balls are well cooked and the gravy thickens.
9. Next add in the separated cooked clams back into the gravy.
10.Serve this coastal delicacy as breakfast or evening snack. I am serving this for dinner with Fish fry (Surmai fry). Enjoy..