Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 50 | Medium | Cockles (Kubey) | |
| 8 | Large | Chillies Red Dry | For grinding. |
| 6 | Nos | Pepper Corns | For grinding |
| 4 | Flakes/Seeds/Cloves | Garlic | For grinding |
| 1/2 | Teaspoon | Turmeric Powder | For grinding |
| 1 | Ball | Tamarind | For grinding |
| 1 | Large | Onion | For Grinding |
| 3 | Tablespoon | Cooking Oil | For tempering |
| 1 | Teaspoon | Mustard Seed | For tempering |
Method
50 cockles and salt to taste. For grinding: 8 dry red chillies, 6 pepper corns, 4 flakes of garlic, one onion, halt teaspoon of turmeric powder, a small ball of tamarind. For tempering: 3 spoons of cooking oil, with mustard and or crushed garlic.
Grind the masala, and in a vessel, put the cooking oil and fry musturd or crushed garlic in it. Then fry the ground masala. When fried enough, add the water used to clean the mixer. When it has boiled for some time, add the previously washed cockles to the curry. Boil, till the cockles open fully on their own. Do not stir.
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