How to make Tisryanche Kalvan - Clams cooked in spicy coconut masala

This recipe is from the book Konkan Cookbook.

Main Ingredients : Clams (क्लैम्ज़ / तिस्रया), Scraped Coconut (कसा हुआ नारियल)

Cuisine : Maharashtrian

Course : Main Course Seafood

Tisryanche Kalvan Recipe Card

Tisryanche 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. 

For more recipes related to Tisryanche Kalvan checkout Tissryanche Hooman, Clams Masala. You can also find more Main Course Seafood recipes like Pomfret Recheiado, Baked Fish with Sundried Tomatoes, Baked Fish, Stuffed Mackerel.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Tisryanche Kalvan Recipe

  • Clams 2 cups

  • Scraped Coconut 1/2 cup

  • Lemon juice 1/2 tablespoon

  • Salt to taste

  • Oil 3 tablespoons

  • Onions finely chopped 2 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Tamarind pulp 1/2 tablespoon

  • Fresh coriander leaves chopped a few sprigs

  • For masala

  • Onions sliced 2 medium

  • Oil 1 tablespoon

  • Cloves 5-6

  • Black peppercorns 7-8

  • Cinnamon 2 inch stick

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Coriander seeds 1 teaspoon

  • Dried red chillies 5-6

  • Dry coconut (khopra) 1/4 cup


Step 1

Clean and wash the clams. Apply salt and lemon juice. Keep aside for fifteen minutes. For the masala, sauté the onions in one tablespoon of oil till golden brown.

Step 2

Dry roast the cloves, peppercorns, cinnamon, caraway seeds, coriander seeds, red chillies and dry coconut separately. Mix with browned onions and grind to a very fine paste, adding one-fourth cup of water.

Step 3

Add half a cup of warm water to the scraped coconut. Grind and squeeze out thick milk. Keep it aside. Heat three tablespoons of oil in a deep non stick pan.

Step 4

Add the onions and sauté till light golden brown. Add the ginger paste and garlic paste. Sauté for a few seconds. Add the ground masala and sauté on low heat for two to three minutes.

Step 5

Add one and a half cups of water and bring it to a boil. Add clams, turmeric powder, coconut milk and tamarind pulp. Cook, covered, for five to seven minutes. Garnish with coriander leaves and serve preferably with steamed rice.