Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 100 | Medium | Cockles (Kubey) | Cleaned and drained. |
| 1 | Medium | Coconut (Narial) | for scraping |
| 1 | Teaspoon | Jeera (Cumin Seeds) | for grinding |
| 1 | Teaspoon | Turmeric Powder | for grinding |
| 10 | Large | Chillies Red Dry | for grinding |
| 8 | Nos. | Pepper Corns | for grinding |
| 1 | Ball | Tamarind | for grinding - to taste |
| Little | Salt | to taste | |
| 1 | Tablespoon | Cooking Oil | for tempering |
| 4 | Flakes/Cloves | Garlic (Lason, Losun) | for tempering |
| 1 | Teaspoon | Mustard Seed (Sarson) | for tempering |
Method
Wash the cockles, thoroughly, and remove all dirt and sand. Then in clean water, boil them. When the shells have opened, open the shells with a knife, and keep the side with the flesh, and discard the covering shell. Gently pour out the top part of the water in which the cockles were boiled by and discard the sediment.
Grind the coconut and the masalas. Mix it with the cockle water, and boil the cockles for ten minutes. When the water has reduced through evaporation, add the scraped coconut, and the seasoning of mustard and crushed garlic, fried in 1 tablespoon of cooking oil.
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