My todays recipe is using clams & i. e. KHUBBE HINGA UDAK. But i don't know much about clams . So, i adopted these information about clams from the blog AAYI'S RECIPES.
Clams are used widely in Konkani cooking. During the low tide days, people stand in knee high water and pick up the clams. While using for cooking, the clams are opened carefully and the soft meat inside the shell is used in a variety of dishes. Usually one of the two shells is kept intact for some clams. I do not know why the shells are used.
There are many types of clams used in cooking. We used 3 types of them. First one is called ‘Tisre’ in Konkani. It looks like this and has many lines on the shell. Second type is called ‘Khubbe’, which doesn’t have the lines. Some people eat the first type and do not eat the second and vice versa. (Some more information about these types can be found here).The third type is called ‘kalva’, these are found in big stones near the sea shore. Any of the three types of clams can be used for this dish
( here are the 2 varieties of clams)
( i used this type of clams for this gravy )
INGREDIENTS:-
clams, cleaned, cooked & one side opened - 2 cups
coconut grated - 1
red chillies - 12
hing - small chana size
tamarind - small chana size
salt to taste
METHOD:-
1. Grind coconut, tamarind and red chilies to a smooth paste.
2. In a pot, mix the paste with clams. Add sufficient water and salt.
3. When the curry starts boiling, add hing (dilute hing in 2tbsp water) & mix well.
HAPPY COOKING :)))))
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