Kanava Varutharacha Curry / Koonthal Varutharacha Curry / Squid in Roasted coconut gravy

Kanava (Koonthal) Varutharacha Curry / Squid in Roasted coconut gravy

Calamari has always been a favorite of mine. As for the question of calamari itself, some say that there are two kinds of people – those who like the squid rings, and those who like the tentacles. In our family, we definitely fight over both squid rings and tentacles. Now I am gonna make Kanava (Koonthal) Varutharacha Curry / Squid in Roasted coconut gravy

This deliciousKanava (Koonthal) Varutharacha Curry / Squid in Roasted coconut gravy is cooked in a traditional Kerala style. The result is tender squid in a rich coconut gravy,  perfect for Rice or Kappa. You can also check my other Seafood recipes.

If you try this recipe out, please hashtag your photos with #MozisMenu on Instagram and tag me with @MozisMenu. I love seeing your takes on my recipes!

Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Serves
4

Ingredients

  • Calamari (Squid / Koonthal / Kanava) – 250 g
  • Green chili – 2, chopped
  • Ginger paste – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – to taste

To Roast & Grind

  • Coconut – 1 cup, shredded
  • Shallots – 5
  • Coriander powder – 1 tsp
  • Red chili powder – 1/2 tsp
  • Pepper powder – 1/4 tsp
  • Cloves – 2
  • Cinnamon stick –  1 small piece
  • Fennel seeds – 1/2 tsp
  • Cardamom – 1

To Temper

  • Mustard seeds – 1/2 tsp
  • Shallots – 2
  • Curry leaves – 1 sprig
  • Red chili – 2

Instructions

  1. To get started with Calamari, clean it and cut the squids into tubes and leave the tentacles whole.
  2. Add turmeric powder, green chili, ginger paste, salt, and enough water to the squid and tentacles, and boil it for  3 – 4 minutes.
  3. Dry roast coconut, shallots, cloves, cinnamon stick, cardamom and fennel seeds till it turns dark brown. Then add coriander powder, red chili powder, pepper powder, and stir it for a minute. Switch off the flame.
  4. Allow it to cool down and grind it into a smooth paste.
  5. Add the coconut paste to the cooked squid and tentacles. Mix it well and allow it to boil for a couple of minutes. 
  6. Heat oil in a pan and add the items under ‘To Temper ‘. Add this to the gravy.

Kanava (Koonthal) Varutharacha Curry / Squid in Roasted coconut gravy is ready to serve with steamed rice.

Notes

  1. Don’t roast coconut after adding masala powders, because it has the chance to burn.
  2. Don’t overcook the calamari. Otherwise, it will turn rubbery.

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Kanava (Koonthal) Varutharacha Curry / Squid in Roasted coconut gravy
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