This masala can be served with any type of rice and rotis.The masala is prepared and ground
first,and then the squid is added.This is a spicy dish with a sway,towards chettinadu cuisine.
Let’s get into the recipe right away!
500 gm squid(cleaned )
For the masala
2-3 big onions cut into quarters
5-6 pips garlic (with peel on)
7-10 red chillies
1+1/2 tblsp coriander seeds
2 tsp.cummin seeds
1/2 tsp fenugreek seeds
1/4 cup coconut
1 tblsp.white poppy seeds(khus khus)
1 inch piece cinnamon
2 tomatoes cut
2-3 tblsp gingelly oil
1/4 cup tamarind water
1 tsp.sugar or jaggery
Heat half of the oil.First add the onions and sauté till brown.Next add the rest of the
ingredients,except for the bold listed and roast till you see the fenugreek or the methi in it
turns golden brown and not burnt ( otherwise it will be bitter).Saute the tomatoes slightly in
the same pan and add to mixture and grind to a paste.
Heat the remaining oil ,add curry leaves and the masala and cook till it is thick.(If it turns
watery you could add a tblsp.of rice flour).Once it starts to thicken ,add tamarind water and
the cleaned squid and cook till thick and squid is done.Add sugar or jaggery and remove from
Garnish with curry leaves.