Theesre sukke

Hi everyone,
After a long hibernation I am back with some new recipes. Hope you will like these recipes and try them. This theesre sukke is especially for my daughter who is in Singapore.

Ingredients:

1 kg of clams (clean it, open, and leave the flesh on one side)
1 cup shredded cabbage
1 big onion sliced
1 or 2 green chillies cut into small pieces
1 inch piece ginger julienne
1 tbsp coconut oil

For the Masala
1 cup greated coconut
5-6 red chillies (dry roased with little oil)
1tbsp dhania (corriander seeds)
1 tsp methi seeds
4-5 pepper corn
1/2 tsp fresh chopped garlic
little tamarind
salt to taste

Method: Dry roast the corriander seeds, methi seeds, and pepper corn with very little oil and grind it to a fine past along with garlic, tamarind, and red chillies. Once it becomes fine add the coconut and mixie it so that it mixes well with the masala.

Heat the coconut oil in a kadai. Add the chopped onions and fry for a little while. When the onion changes colour add the shredded cabbage, green chillies, ginger and the clams and salt. Add little water and allow the clam and the vegetables to cook. When it is almost done, add the ground masala and bring it to a boil.

This sukke can be had with hot rice and tomato rasam.

Sorry no photographs this time.