- Squid cut into small pieces….....2 Cups
- Coconut Oil…………………………..2 Tablespoons
- Mustard Seeds………………………1/2 Teaspoon
- Shallots sliced……………………….1/3 Cup
- Curry Leaves………………………..2 Sprigs
- Kokum/ Kudampuli………………3 small pieces
- A bit of Coconut Oil and a sprig of Curry leaf to put on top.
- Onion chopped……………………….1/4 Cup
- Garlic…………………………………….2 big cloves
- Ginger…………………………………...1 small piece
- Grated unsweetened Coconut…..3/4 Cup
- Indian Green Chilly…………….…..2 (Cut into small pieces)
- Turmeric powder…………………….1/2 Teaspoon
- Salt……………………………………....3/4 Teaspoon
- Red Chilly powder…………………..1/2 Teaspoon
- Uluva/ Fenugreek powder………..1/8 Teaspoon
- Grind all the ingredients in the ‘to grind’ section to a course consistency and keep aside till ready to be used.
- In a pan (Manchatti- an earthen cookware preferred) on medium high heat, add Coconut Oil and let it become hot. Swirl the pan so that the Oil spreads all over the base of the Pan.
- Add Mustard seeds and let it splutter. Add sliced Shallots and Curry leaves and saute till it is golden brown in color.
- Add Squid, Kokum (Kudampuli) and the ground Coconut mixture, mix well, add two tablespoons of Water and close the pan. Let it cook on medium low heat till all the water is evaporated and the Squid is cooked through. This will take only around 10 minutes.
- Taste for Salt and add more if needed.
- Pour a bit of Coconut Oil and tear some Curry Leaves on top and close the lid. Switch off the flame and let it sit for 10 minutes before serving hot with rice.
- A lot of water will ooze out of Squid while cooking. So it is not necessary to add more water while cooking.
- I happened to have some cleaned big squid tubes in the refrigerator with which I made this dish. If you get the small ones cut it into rounds which will give that signature look of Squid thoran.
Make it, enjoy the deliciousness and
serve it to your family with love…
No comments:
Post a Comment