Hingachya Tisrya(Asafoetida Clams/Mussels)
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 145.1
- Total Fat: 8.3 g
- Cholesterol: 53.2 mg
- Sodium: 363.7 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.9 g
- Protein: 12.7 g
View full nutritional breakdown of Hingachya Tisrya(Asafoetida Clams/Mussels) calories by ingredient
Introduction
Laadu Atya ,my mother's youngest paternal aunt was one very beloved relative I loved visiting.Blessed with her mother's(Ba-aji's)awesome culinary prowess combined with a very large and loving heart and a nature as sweet as her name(Laadu/Laddu--a traditional Indian Sweet) she was one person who cooked with both,heart and soul.This was one of my favourite childhood dishes which I loved to eat with Rice. Laadu Atya ,my mother's youngest paternal aunt was one very beloved relative I loved visiting.Blessed with her mother's(Ba-aji's)awesome culinary prowess combined with a very large and loving heart and a nature as sweet as her name(Laadu/Laddu--a traditional Indian Sweet) she was one person who cooked with both,heart and soul.This was one of my favourite childhood dishes which I loved to eat with Rice.Number of Servings: 6
Ingredients
-
500gms.Clams/Mussels
1cup shredded Raw Coconut
15gms.Tamarind soaked in warm Water
3tsps.Red Chilli Powder
1.5tsps.Turmeric Powder
1tsp.Asafoetida(Hing)Powder
1tbsp.Coconut Oil
Water as required
Directions
Clean the Clams by first washing them under running Water to remove all the Sand.Then freeze these overnight. The next day peel off the empty shell retaining the other one.Do this over a non-stick Pan to retain the liquid from the Clams.Soak th Tamarind in warm Water for 30minutes and then extract the pulp.
Grind the shredded Raw Coconut to a very fine paste.Mix in the Asafoetida Powder,Tamarind Pulp,Turmeric Powder,Red Chilli Powder and Salt to taste.Smear this mix over the cleaned Clams.Add the Coconut Oil and steam covered till cooked.
This Curry should be thick but if wanted thin it a little to eat with Steamed White Rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Grind the shredded Raw Coconut to a very fine paste.Mix in the Asafoetida Powder,Tamarind Pulp,Turmeric Powder,Red Chilli Powder and Salt to taste.Smear this mix over the cleaned Clams.Add the Coconut Oil and steam covered till cooked.
This Curry should be thick but if wanted thin it a little to eat with Steamed White Rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
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