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Marwai da Adde
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Marwai da Adde

a comforting one-pot Mangalorean delicacy where pieces of kappa rotti are soaked in spicy clam curry.
Course Main Course
Cuisine Mangalorean
Keyword Kappa rotti with clam curry, Marwai da Adde
Prep Time 5 hours
Cook Time 1 hour
Total Time 6 hours
Servings 8

Ingredients

For Kappa Rotti

  • 2 cups dosa rice
  • 1 cup freshly grated coconut
  • 4 tbsp cooked rice
  • Salt to taste

For Clam Curry

  • 1 kg clams
  • 2 cups freshly grated coconut
  • 12 dry red chillies (a mix of Bedgi and Guntur chillies)
  • 2 tbsp coriander seeds
  • ½ tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp carom seeds (ajwain)
  • ¼ tsp fenugreek seeds
  • ½ tsp black peppercorns
  • ¼ tsp turmeric powder
  • 3–4 garlic cloves
  • 2 small onions, finely chopped
  • 2–3 sprigs curry leaves
  • Marble-sized ball of tamarind
  • 1 tbsp oil
  • Salt to taste

Instructions

For Kappa Rotti

  • Wash and soak the rice overnight or for 3–4 hours.
  • Drain the water and transfer the rice to a mixer jar. Add grated coconut, cooked rice, salt and a little water.
  • Grind to a smooth batter. Add water as required. The batter should be neither too thick nor too thin.
  • Heat a clay tawa. Pour a ladleful of batter into the centre ofthe tawa. Do not spread it.
  • After a few seconds, small pores will begin to appear on the surface.
  • Cover and cook on low heat until the kappa rotti is cooked through. Do not flip it.
  • Remove from the tawa and repeat with the remaining batter.
  • Once all the kappa rottis are ready, cut them into smal lpieces and keep aside.

For Clam Curry

  • Wash the clams thoroughly. Separate the shells and retain only the shell containing the flesh. Discard the empty shell.
  • Dry roast the coriander seeds, cumin seeds, ½ tsp mustard seeds, carom seeds, fenugreek seeds, peppercorns and dry red chillies until aromatic. Allow to cool.
  • Transfer the roasted spices to a mixer jar. Add coconut, garlic, 1 chopped onion, turmeric, tamarind and a little water. Grind to a smooth paste.
  • Heat oil in a pan. Add the remaining ½ tsp mustard seeds. When they splutter, add curry leaves and the remaining onion. Sauté until the onion softens.
  • Add the ground masala and cook for a minute. Add water as required and salt to taste. Bring the curry to a boil.
  • Add the clams and mix gently. Cover and cook for 8–10 minutes or until the clams are cooked.
  • Add the chopped kappa rotti pieces and gently mix.
  • Switch off the heat and keep the pan covered for 15 minutes. During this time, the kappa rotti absorbs all the flavours of the curry.  
  • Marwai Da Adde is now ready to serve.