Marwai Pukkad (Clams Sukka)
Mangalorean style clams tossed in a dry, spicy coconut masala.
About this dish
Marwai Pukkad, also known as Clams Sukka, is a crowning jewel of Mangalorean Bunt and Catholic cuisine. It features fresh clams cooked in a dry, intensely spiced coconut masala known as 'Sukka'. The addition of 'Pundi' (small steamed rice dumplings) to the same masala is a common variation, but the clams alone are a seafood lover's delight, traditionally harvested from the Nethravathi river backwaters.
Ingredients
The Seafood
- 1 kg Fresh Clams (Marwai), cleaned and half-shelled
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
Sukka Masala Paste
- 8 Dried Byadagi chilies (for color)
- 4 Guntur chilies (for heat)
- 2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1/4 tsp Fenugreek seeds
- 1/2 tsp Black peppercorns
- 1 small ball of Tamarind
- 4 cloves Garlic
The Coconut Base
- 1.5 cups Fresh grated coconut
- 1 medium Onion, finely chopped
- 2 tbsp Coconut oil
- 1 sprig Curry leaves
Method
- 1
Clean the Clams
Scrub the clams thoroughly to remove sand. To open them, you can either freeze them overnight or steam them for 2 minutes. Discard the empty half-shell, keeping the meat attached to the other half. Reserve any 'clam water' released during opening.
- 2
Roast the Spices
In a pan, dry roast the dried chilies, coriander, cumin, fenugreek, and peppercorns on low heat until they become highly aromatic. Be careful not to burn the fenugreek, as it turns bitter quickly.
- 3
Grind the Masala
Grind the roasted spices with garlic and tamarind into a smooth, thick paste using very little water. Towards the end, add half a cup of the grated coconut and pulse just twice—the coconut should be crushed, not pureed.
- 4
Cook the Clams
Place the cleaned clams in a pot with turmeric, salt, and the reserved clam water. Cover and cook on medium heat for 5-7 minutes. The clams will release more juices; do not drain this, as it contains the sea's flavor.
- 5
Sauté the Aromatics
In a large kadai, heat coconut oil. Add curry leaves and chopped onions. Sauté until the onions are golden brown and slightly caramelized, which provides the base sweetness for the spicy masala.
- 6
Fry the Masala
Add the ground spice paste to the onions. Fry for 3-4 minutes until the raw smell of the garlic and spices disappears and the oil starts to separate from the edges of the paste.
- 7
Combine and Simmer
Add the semi-cooked clams along with their juices into the kadai. Toss well to ensure the masala enters every shell. Cover and cook for 5 minutes so the clam meat absorbs the spices.
- 8
The Coconut Finish
Add the remaining 1 cup of grated coconut to the pot. This is the 'Sukka' (dry) element. Toss on high heat for 3-4 minutes until the moisture evaporates and the coconut turns into a dry, spicy coating around the shells.
- 9
Final Tempering
Check for salt—remember that clams are naturally salty. Drizzle a teaspoon of fresh coconut oil over the top for a final punch of aroma before turning off the heat. The final dish should be almost dry with no runny gravy.
Notes & variations
- If you find a closed clam after cooking, discard it; it was dead before cooking and is unsafe to eat.
- Byadagi chilies are essential for that deep red Mangalorean color without extreme heat.
- You can add 'Pundi' (steamed rice balls) to this masala to make it a complete meal.
- Always use fresh coconut; desiccated coconut will not provide the right texture or sweetness.
Serve with
Boiled red rice (Kaje Akki) and a simple Dalitoy (lentils).
Cook's note
Never overcook clams; they turn rubbery. The moment the masala coats them and the water evaporates, stop the heat.