Clams dumplings / Khubbe ke mutkule

Though my parents are basically from Mangalore, my Ammi was born in a village known as Gangolli, which is in Udupi district, Karnataka. My Ammi grew up there and so a part of the cooking she knows has been inspired from the village. I must say that Gangolli has some AMAZING cooks and the food that they make is seriously delicious. They have their own ways of cooking and the masala's they make and use in their recipes are drool worthy! Maasha'Allah!

I am proud of being a part of one such family :) My Naanu (Grandma) is an excellent chef and we all absolutely feast on the food she makes. One of the most yummilicious dish she makes is the Clams Dumplings aka khubbe ke mutkule. Since my parents are on hajj, we asked our naanima to come over and stay with us so that we miss our parents a little less :p

And i got this so awesome time to learn cooking from her! :D Here goes the recipe for clams dumplings, which is one classic dish of Gangolli, that i learnt from her and prepared!

Ingredients:

Clams / Khubbe : 1 kg


For clams masala:

Roasted red chillies : 4-5
Turmeric powder : 1 tsp
Fennel seeds/ saunf : 1 tbsp
Ginger : 1/2 inch
Salt to taste

Method: 

Grind all the above to a very fine paste.

For the dumplings:

Katsambhar rice/ Par boiled rice : 2 cups
Coconut grated : 1
Salt : 1/2 tsp
Chopped onions : 1
Chopped coriander leaves : 2 tbsp


Method:

Grind the rice, coconut and little salt to a coarse paste. It should not be too thin nor too thick. If it is too thin it wont be easy to fill inside the clams, so it is required that the paste should be fairly thick.

Once the mixture is removed from the blender, add the chopped onions and coriander leaves and mix well.

My naanu's tip: Add 2 tbsp clams masala into this mixture and mix. It makes the dumplings more tastier ;)

Now for the assembling:

1. Wash and cut open the clams.

2. Keep them overturned for sometime so that the water in it is all drained out.

3. Cover the inside of the clams with the masala. DO NOT FILL. Just layer it once.

4. Fill in the dumpling mixture into the clams.

5. Place all the clams one by one inside a tandoor. This dish requires the clams to be cooked through steam, that is why we use the tandoor to cook the clams.

 

6. We usually keep it for around 30 minutes. You can check if its is cooked by inserting a knife and to see it comes out clean.

SERVE HOT! But by experience, it tastes better after 2-3 hours. Its cuz the masala gets incorporated well during that time ;)

Linking this post to an event hosted by Sujana's World - Her event ' Celebrating regional cuisine'