Marwai Sukka

Marwai or Shells Sukka

 

 Marwai as it is known in tulu or shells as I have been calling them since my childhood is treated as a delicacy by me. Since its not always available in the market and whenever it is found the menu for the day does change just to accommodate marwai. Now thats the effect of marwai, I have a smile on my face even while im typing this post because this brings in so many memories from my childhood. my Daughter isnt too fond of anythng too hot yet the day this was made she asked only for the curry and sat with a plate and just ate it all by itself. I guess thats enough proof for anybody.

Ingredients

4 red chillies

3-4 bedige chillies

3 tablespoon corriander seeds

1/2 teaspoon methi seeds

1 teaspoon jeera seeds

1 teaspoon mustard seeds

5 peppercorns

2 lavang
salt to taste

1 heaped tablespoon of tamarind
5-6 curry leaves

turmeric 1+1 teaspoon

3/4 cup grated coconut
3 garlic cloves

For seasoning 

oil 2 tblsp
curry leaves around 10
1 small onion chopped

Method

Firstly wash the shells while still intact and then split them open using a knife. Try to save its juices aswell it enhances the taste. 

Now  dry roast red chillies of both variety, mustard seeds, jeera seeds, methi seeds, lavang, pepper, curry leaves, and corriander seeds and grind along with 1 teaspoon turmeric and tamarind along with water as required to make a smooth paste.

Now in the same pan that was used to roast masala, dry roast the grated coconut along with 3 garlic cloves and 1 teaspoon haldi. roast until the coconuts a bit toasted but not browned.




Now place into grinder and grind in 2-3 intervals of not more than 4-5 seconds along with 2 tblsp water. Don't grind too much or you will be left with a mush.





Now pour the masala into a pot along with 2 teapoons of salt amd let the masala cook, once done add the shells in and let them simmer for another 8-10 minutes. Now add in the coconut misture into the curry and mix well and cook until the curry is slightly dry.

now in a small pan heat some oil and then add in the chopped onions and fry  until slightly browned and then add in the curry leaves and fry for another 5-8 seconds. take off the heat and pour onto the sukka and mix well and take off heat. Garnish with chopped coriander leaves and serve with rice and rasam, dal, or just tomato saar.