Two days ago I called my dad’s sister Sarojini Akka in Mangalore, we
talked mainly about my school summer
vacation when all the family members assembled at our ancestral house at
Badiadka and my grand mom preparing different varieties of dishes, seasonal
foods, curries using raw mangoes etc.
My grand mom was very fond of fish and she liked clams very much. Whenever we got clams she insisted to prepare
Khubbe Umman (kakka curry in Konkani style).
I too liked it very much and I did not have the recipe with me and I got
the same from My sarojini akka. I could
not control my temptation so I went to the fish market and bought it myself and
prepared the curry.
Ingredients
1.
Kubbo/clams/kakka ½kg
2.
Malabar Cucumber/vellarikka 1 medium
3.
Drumstick
/muringa 1 or 2
4.
Raw
mango
1 no’s
5.
Grated
coconut 1 cup
6.
Red
chillies 10 to 15
7.
Hing powder(asafoetida) ½ tsp
8.
Coconut
oil
1 or 2 tsp
9.
Salt to taste
Method
·
Wash the
clams 3 to 4 times in clean water
·
Add little
water and boil for 5 to 10 minutes so that the shells of the clams open
·
Let it cool
for some time.
·
Remove the
flesh from the shell and keep aside (
you can keep some clams with shell because it gives a nice aroma and flavour to
the dish).
·
Chop
cucumber, mango and drumstick into big pieces and boil this with the clams for
5 to 10 minutes till all this gets cooked well.
·
For masala
grind grated coconut and red chillies into fine paste.
·
Add this
paste with cooked clams and vegetable, add hing
powder dispersed in 2 to 3 tsp water and
add salt and boil for 5 to 10
minutes.
·
Switch off
the gas then pour coconut oil in the
curry.
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