Marvai Pundi
Mangalorean steamed rice dumplings served in a spicy clam gravy.
About this dish
A coastal Tuluva masterpiece, Marvai Pundi consists of tiny, firm rice dumplings nestled in a robust, coconut-based clam gravy. This dish is a staple in Mangalorean Catholic and Bunt households, particularly during the monsoon when clams are plentiful. The interaction between the grainy texture of the pundi and the briny, spicy extract of the clams defines this rustic comfort food.
Ingredients
For Pundi (Dumplings)
- 2 cups Sona Masuri rice, soaked for 4 hours
- 1/2 cup Grated coconut
- 1 tsp Salt
- 1 cup Water (for grinding)
The Clams
- 1 kg Fresh Clams (Marvai), scrubbed and cleaned
- 1/2 tsp Turmeric powder
- 1 tsp Salt
Masala Base
- 1.5 cups Grated coconut
- 8-10 Dried Red chillies (mix of Guntur and Byadagi)
- 2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1/4 tsp Fenugreek seeds
- 1/2 tsp Peppercorns
- 1 small ball Tamarind
- 1 medium Onion, sliced
- 4 cloves Garlic
Method
- 1
Grind Pundi batter
Drain the soaked rice and grind it with 1/2 cup coconut and salt into a coarse paste (like fine rava). Use as little water as possible. The texture should feel grainy between your fingers, not smooth like dosa batter.
- 2
Cook the Pundi dough
Transfer the batter to a heavy kadai. Cook on medium heat, stirring continuously for 8-10 minutes. The batter will thicken into a mass; continue stirring until it forms a non-sticky dough that leaves the sides of the pan.
- 3
Shape and steam
While the dough is still warm, grease your palms and roll small, marble-sized balls. Traditionally, a small thumb impression is made in the center. Steam these pundi in a steamer for 15-20 minutes until they are firm and shiny.
- 4
Prepare Clams
Ensure clams are thoroughly scrubbed to remove grit. If a clam stays closed after heavy scrubbing, discard it. Place them in a pot with a splash of water, turmeric, and salt. Cook until they open their shells, then set aside, retaining the liquid.
- 5
Roast Masala spices
Dry roast the coriander seeds, cumin, fenugreek, peppercorns, and red chillies until fragrant. In the same pan, sauté the sliced onion and garlic with a drop of oil until golden brown.
- 6
Grind Gravy Masala
Grind the roasted spices, onions, and garlic with 1.5 cups of fresh coconut and tamarind into a very smooth, thick paste using the liquid released from the clams.
- 7
Boil the Gravy
In a wide pot, add the ground masala and adjust the consistency with water to a medium-thick gravy. Bring it to a rolling boil on medium-high heat. Taste for salt, keeping in mind the clams are naturally salty.
- 8
Combine Clams and Pundi
Gently add the cooked clams and the steamed rice dumplings into the boiling gravy. Stir with a wooden spoon very carefully to avoid breaking the dumplings.
- 9
Simmer to infuse
Lower the heat and let the mixture simmer for 10 minutes. This allows the pundi to soak up the spicy clam juices. The gravy will thicken slightly as the rice starch interacts with the coconut.
Notes & variations
- If you cannot find fresh clams, this recipe works remarkably well with prawns.
- The pundi must be rolled while the dough is warm; if it cools too much, they will crack.
- Byadagi chillies provide the color, while Guntur chillies provide the necessary heat.
- Leftovers taste better the next day as the pundi absorb more flavor.
Serve with
Serve hot on its own as a complete meal or with a side of Boiled Rice.
Cook's note
Never overcook the clams; once the shells pop open, they are done. Overcooking makes the meat rubbery.