Kube Sukka Recipe

Kube/ clams/ Cockles sukka is a delicious Mangalorean dish which is made majorly with juicy grated coconut and tasty clams. After all, Mangalore is all about the amazing sea food.

Here’s a Kube Sukka recipe by a Mangalorean, Pearl Fernandes which will definitely leave you wanting more of this unavoidable absolutely scrumptious dish.

kube sukka recipe

Kube Sukka Recipe

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine Mangalorean
Servings 3 People


  • 100 Cockles/Kubes
  • 8 Kumti long red chillies
  • 1 Pod garlic
  • 1/2 tsp Jeera/cumin seeds
  • 1 tbsp Coriander seeds
  • 1/2 tsp Turmeric powder
  • 4 Peppercorns
  • 1 Marble size tamarind
  • 1/2 tsp Mustard seeds
  • 1/2 Grated coconut
  • 4 Stems Curry leaves
  • 2 tbsp Coconut oil
  • 1 tsp Garam masala
  • Salt to taste
  • 1/2 tsp Sugar (Optional)


  • Grind chillies, 3 garlic cloves, jeera, peppercorns, turmeric powder, coriander, tamarind to a fine paste.
  • Clean the cockles/kubes and keep it aside.
  • Keep a wok, add 1 tbsp coconut oil and add the ground paste and fry well.
  • Add the cockles, little masala water, garam masala and mix well. Cook it till the cockles are cooked. Add salt to taste.
  • Add grated coconut and mix it well. Saute for a few minutes. Switch off the gas.
  • Keep a pan, add 1 tbsp coconut oil and add mustard seeds. Once the mustard seeds pop, add garlic cloves and fry till golden brown on a medium flame, add the curry leaves and switch off the flame.
  • Add this to the cockles and close the lid.
  • Serve hot with rice and rasam/dal/sar.


Use juicy grated coconut and avoid dry grated coconut for a more wet, juicy and flavoursome dish.

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