Tisrya vade, basically are a type of small savoury clams cakes made by the NKGSB community of Karwar. An ardent fish eating community, the Karwari GSBs prepare a vast variety of fish dishes. One such dish is Tisrya vade,which are a must in the Karwari households when tisrya are bought for making curry.

The preparation of this dish too is fairly simple and fuss free as the other Karwari NKGSB dishes.

Tisrya or Clams are two shelled molluscs related to the same family of scallops and oysters. They are usually found in the coastal waters and shallow fresh water lakes. Most varieties of clams are edible due to the low mercury content found in them. Secured between two hard shells is the soft body.

Clams being a variety of shell fish are a very good source of Vit B12 and iron which strengthens the immune system. Clams contain saturated fat content which is good for people with high cholesterol.

Here’s the recipe for Tisryaa Vade….

Prep Time : 35 min

Cooking Time : 7-8 min

Serves : 3 (9 vade)


1/2 cup Shelled and cleaned Tisrya (clams….about 35-40 medium tisrya)

1 Medium Onion (1/2 cup finely chopped onion)

1/2 cup Fresh grated coconut

2 tbs Fresh chopped coriander leaves

1/2 tsp Spicy Red chilli powder…….to be adjusted as per preference

1 tsp Kashmiri red chilli powder

1/4 tsp Turmeric powder

1/2 tsp Saraswat Saambar Masala (optional)

2 tsp Tamarind pulp……to be adjusted

3-4 tbs Rice flour …. To be adjusted

3-4 Tbs Semolina …. To be adjusted

Salt to taste

Oil for frying

Fresh Coriander for garnishing


1. Shell and clean the tisrya and add to a mixing bowl.

2. Add to it the remaining mentioned ingredients for the vade and mix well. If required (if at all the mixture is too loose and there’s difficulty forming the vade), additional rice flour and semolina can be added to the vada mixture in equal proportion to thicken and bind it well.

3. Heat a skillet and add oil for frying the vadas.

4. Flatten a small portion of the mixture on wet palms into the shape of a vada and shallow fry on hot oil till charred and crisp on both sides!

5. Serve hot with some Tisryaache Kaalvan, Sol kadhi and hot steamed rice!


Traditionally the Karwaris use rice semolina (tandla ravo) to bind the vade. Rice is washed, drained, dried by spreading on a cloth and then ground to a coarse powder like semolina. Although corriander leaves are not used in the vade traditionally, I have used some for flavour. Small and fresh tisrya must be used for preparing this dish as that gives it a delicious flavour!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃


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