Tisryache Kaalvan (Clams Curry)
Tisryache Kaalvan (Clams Curry)

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, tisryache kaalvan (clams curry). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Tisryache Kaalvan (Clams Curry) is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Tisryache Kaalvan (Clams Curry) is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook tisryache kaalvan (clams curry) using 23 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Tisryache Kaalvan (Clams Curry):
  1. Make ready 25-30 Tisrya (small or medium sized)
  2. Take 1 Large Potato (cubed)
  3. Prepare For masala to be roasted :
  4. Get 1 cup Fresh grated coconut
  5. Make ready 1/2 Medium Onion thinly sliced
  6. Prepare 2 Bedgi dry red chillies
  7. Prepare 1 inch Cardamom
  8. Get 2 Cloves
  9. Take 3-4 Peppercorns
  10. Get 1 Small Bay leaf
  11. Prepare 1 Green Cardamom
  12. Prepare 1 tbs Coriander seeds
  13. Make ready 1/4 tsp Cumin seeds
  14. Take as needed Oil for roasting
  15. Make ready For the gravy :
  16. Prepare 2 Small onions finely chopped
  17. Make ready 1/4 tsp Turmeric powder
  18. Get 1 tsp Red chilli powder (to be adjusted)
  19. Take 3 Garlic cloves finely chopped
  20. Get 2 tsp Garam Masala (if not using whole spices mentioned above)
  21. Get 1/2 tsp tamarind to be adjusted
  22. Take to taste Salt
  23. Take 2 tbsp Oil for tempering
Instructions to make Tisryache Kaalvan (Clams Curry):
  1. To begin making the Tisryache kaalvan, shell (keep one shell intact) and wash the tisrya.
  2. In a kadhai, heat oil and add red chillies and roast. Keep aside to cool. Similarly roast mentioned whole spices using little oil and keep aside to cool.
  3. Now again heat a tbsp of oil in the kadhai add the sliced onions to it. Add a quarter tsp of salt to it. Saute till transparent.
  4. Now add the grated coconut and saute till it turns little brown.
  5. Switch off the heat and let the mixture cool.
  6. In the meantime, heat oil for tempering in a saucepan and add the finely chopped onions and garlic to it. Saute till onions turn translucent. Add the turmeric and red chilli powder
  7. Add the cubed potatoes and mix. Add little water so as to cover the potatoes. Cook for a while with the lid on.
  8. Now add the tisrya and mix well. Cook covered till both the potatoes and the tisrya are cooked.
  9. Grind together all the roasted ingredients into a fine paste using sufficient water. Add this paste, garam masala (if not using whole spices) and salt to taste to the cooked tisrya. Add sufficient water to get a gravy of medium thick consistency. Keep simmering on low flame for about five minutes.
  10. Garnish with Fresh coriander leaves and serve this curry with steamed rice or bhaakari!

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