Mariya Muton (Mud Clam)
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Introduction
Tribal community people prepare a dish called“Mariyanche Muton”withMariyo(mud clam). In other villages, mud clams are also called khube and mhare. They are found in seawater.
Mud clams have two shells and are shaped like clams and shellfish but are larger. Mud clams live mainly on mangroves, riverside and coastal mudflats, and shrimp ponds of farmers.
Additional Information
MostlyMariyo is caughtby women. There is a certain time to collect mariyoas per as Hindu calendar time calledAmavas, or new moon day. On this day, women go to the beach area to collect mariyo found under the sand which are dug andremoved using a sickle. The mariyo can be preserved for many weeks and days. The upper part of Mariyoi.e., “mariyachi Karpa”and inside called “bora” (meat),is used to make curry. Karpa (shell) is used to make “Chunno” (lime).This dishis eaten with bhakri,rice,or bread.
- Serves: 1 People
- Prep Time: 30min
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- Mariyo (mud clam)- 30
- Nall (Coconut)-1
- Suki mirsang (Red chili)- 15(one chilly cut in to 4 pieces)
- Kotmbir (Coriander)- ½ handful (50 gram)
- Haldi powder (Turmeric)- 2 tsp.
- Kano (Onion)-1
- Mit (Salt) to taste
For Dressing
Nutritional Information
Procedure
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Wash Mariyo thoroughly
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AddMariyoin half a pot of water and boil
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After boiling, remove the inside part called “bora”i.e., meat
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Fry coconut, red chili, onion, coriander, and turmeric and grind to a paste to make a gravy or “Allen”
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Cut the meat into pieces and add tothe unboiledgravy and boil
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Boil for 20 minutes and addsalt
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Mariya Muton is ready to serve and eat
