Khubbe/Tisre Vade (Konkani Clam Cutlets)
June 3, 2015 Posted by Shweta Shanbhag
Khubbe(Clams – one type of shell fish/molluscs) is one of the sea foods that we eat routinely in our native village of Kodkani. We get it easily in Mumbai too and I grew up eating this dish regularly. It is a task to clean up clams – you need to break open the shell and then scoop the clam out. However we don’t get it here in Hyderabad so every time my parents travel from Mumbai, they freeze only the meat from the shells and get it for me.
8 red chillies
4 tbsp of raw rice
4 tbsp toor dal
1 cup grated coconut
1 marble sized piece of tamarind
1 cup onion finely chopped
1 cup of cleaned clams
Chopped cashew nuts (Optional)
1. Take 1 tbsp oil in a small pan and add 1 tsp coriander seeds and 8 red chillies and roast it.
2. Soak 4 tbsp of raw rice and 4 tbsp toor dal for 15 mins in water
3. Grind together coriander seeds, red chillies, 1 cup coconut, 1 marble sized piece of tamarind to a coarse paste without much water. Drain the water from rice and toor dal and add it to the grinder and coarsely grind it with the coconut paste.
4. Add 1 cup onion finely chopped and 1 cup of cleaned clams.
Mix them together to a cutlet like consistency. Adjust the salt. You can add some chopped cashew nuts for added taste
5. Make them into small balls and then flatten them into cutlets. Roll lightly in semolina (rava) and shallow fry them on a tawa with 1 tbsp oil. Once one side turns golden brown, turn over the cutlets and fry the other side.
Serve as an appetizer or a side dish.
In case you do not get clams, you can cook this with small prawns (shrimps) too.