How to make Tisryache Kalvan - The Malwanis like to cook the mussles in this flavourful fashion.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mussels (tisre) (तिस्रे ), Salt (नमक)

Cuisine : Maharashtrian

Course : Main Course Seafood

Tisryache Kalvan

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Tisryache Kalvan Recipe Card

Tisryache Kalvan

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tisryache Kalvan Recipe

  • Mussels (tisre) 2 cups

  • Salt to taste

  • Lemon juice 1/2 tablespoon

  • Onions 2 medium

  • Tamarind 1 lemon sized ball

  • Oil 4 tablespoons

  • Cloves 5 cloves

  • Black peppercorns 5-6

  • Cinnamon 2 inch stick

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Coriander seeds 1 teaspoon

  • Whole dry red chillies 5-6

  • Dry coconut (khopra) grated 1/4 cup

  • Coconut scraped 1/2 cup

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Clean and wash the mussels. Apply salt and lemon juice. Keep it aside. Slice one onion and chop the other. Soak the tamarind in the warm water. Squeeze to remove pulp.

Step 2

Dry roast cloves, black peppercorns, cinnamon, caraway seeds, coriander seeds, red chillies and grated dry coconut separately. Mix with browned onions. Cool and grind to a fine paste adding a little water. Grind scraped coconut in a mixer and extract coconut milk.

Step 3

Heat one tablespoon oil in a pan and fry the sliced onion till golden brown. Heat the remaining oil in a deep pan, add chopped onion and sauté till light golden brown. Add ginger paste, garlic paste and sauté for half a minute.

Step 4

Add ground masala and sauté on low heat for two to three minutes. Add one cup water and bring the mixture to a boil. Add mussels, salt, turmeric powder and coconut milk. Check the seasoning and cook for five minutes.

Step 5

Garnish with coriander leaves and serve hot, preferably with steamed rice. Serve hot preferably with steamed rice.

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MasterChef Sanjeev Kapoor

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