Varutharacha koondhal curry (squid curry)

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
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


  • 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.


Varutharacha Koondhal Curry (Squid Curry), photo 1Varutharacha Koondhal Curry (Squid Curry), photo 2


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