Clam up with masala

Roopa Mouli, founder of Sahaya Hastha, a non profit charitable trust, shares her favourite Mangalorean recipe

Brown rice steamed balls with clam and basale (buffalo spinach) curry. Ingredients

Brown rice steamed balls 2 cup rice soaked overnight Half cup coconut Salt as per taste Grind the soaked rice with coconut and salt to a coarse paste (so that the rice balls hold), to form a consistency of dosa batter. In a large pan, pour the batter and keep stirring the batter on a low flame to evaporate the moisture to bring into a consistency wherein you can make balls out of them. Switch off the flame and make small lemon sized balls. Steam the balls for 30 minutes.

For the clam and basale curry Ingredients 1 Kg Clams, 1 tomato 1 onion, turmeric powder 1/4 tsp. Ingredients for masala 8 to 10 red chillies Coriander seeds 2 tsp Cumin seeds half tsp Fenugreek seeds 5 Ginger half inch Garlic cloves 5 Coconut 1 cup Coriander leaves Method: Roast above ingredients in coconut oil and grind to a fine paste along with onion, tomato, tamarind, turmeric powder, coriander leaves and salt. Pressure cook 1 small bunch of basale with a few tender stems, and later add the cleaned clams to it and bring to a boil. Clams cook easily. Now, add ground paste, boil for 5 minutes, add in the steamed rice balls and allow to simmer. Saute and season with mustard and finely chopped onion.