Varutharacha koondhal curry (squid curry)

Ingredients

• Koondhal (Squid) - 300 g
• Grated Coconut - 1 cup
• Turmeric Powder - 1/4 tea spoon
• Coriander Powder - 2 tea spoon
• Chilly Powder - 1 tea spoon
• Dried Chilly - 2 nos
• Potato - 2 small chopped into small cubes
• Tomato - 1 medium sliced
• Onion - 1 small sliced length wise
• Green Chilly - 1 split into half
• Cooking Oil - 2 1/2 table spoon
• Salt - To taste
• Curry Leaves - 1 sprig
• Coconut Slices - chopped into fine pieces
• Mustard Seeds - 1 tea spoon

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Preparation

• Clean and chop the squids into small square pieces. Heat a pan and add one table spoon oil and roast the grated coconut.
• Once it turns light brown add chilly powder, coriander powder, dried red chillies and roast it well. Once roasted, transfer to a bowl and allow it to cool.
• Grind this into a paste using a mixer/grinder. Take an earthern pot (chatti) and add the chopped squid pieces and cook it with 1 cup of water, chopped potatoes, turmeric powder, sliced onions, green chillies, tomato and salt.
• Once cooked, add the grinded paste and cook for about 7 minutes and keep aside. Heat a pan and add the remaining oil.
  
• Splutter mustard seeds and add the coconut pieces. Once fried add the curry leaves and transfer these contents to the curry.
• Your delicious varutharacha koondhal curry is ready to serve with hot white rice or puttu.

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