Kanava Kuzhambu Recipe | Squid Kuzhambu Recipe

• 3 tbsp Coconut Oil
• ¼ tsp Fenugreek Seeds
• 2 sprig Curry Leaves
• 1 large Onion (peeled & sliced)
• 1 large Tomato ((optional))
• 2 tbsp Tamarind Pulp
• 1 tsp Turmeric powder
• 250 grams Squid (cleaned and sliced)
• Salt to taste

For Coconut Masala

• 1 cup Fresh Coconut (grated)
• 6 no Shallots (Sambar Onion) ((peeled))
• 3 tbsp Coriander Seeds
• 12 no Dry Red Chillies
• 1 tsp Fennel seeds
• 2 sprig Curry leaves

1. 1

   Take coconut in a dry pan and Start roasting on medium heat. Toast till golden brown. Add in coriander seeds, shallots, curry leaves, fennel seeds and dry red chilli and start roasting till you see the coconut changing colour to dark brown. Allow this to cool down and take it in a blender and make into a fine puree adding some water.

2. 2

   Now take coconut oil in a kadai. I used my earthern ware. Heat the oil to a high heat. Add in fenugreek seeds, curry leaves and onions and mix well. Cook for a min.

3. 3

   Add in tomatoes (if using) and mix well. Now add in the squid and give everything a good stir. Add salt and turmeric powder.

4. 4

   Now add in the ground masala and water and bring everything to a boil. Season with salt.

5. 5

   Add the tamarind pulp and mix well.

6. 6

   Cover and simmer for 15-20 mins till oil floats on top and the squid is cooked.

7. 7

   Finish the gravy with a drizzle of coconut oil.

8. 8

   Serve with rice.