Petitchef

Varutharacha Koondhal Curry (Squid Curry)

Main Dish
2 servings
15 min
25 min
Very Easy

Ingredients

2

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.


Photos

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

Questions:






Rate this recipe:
Generate another secure code  = 

You may like

Recipe Varutharacha mutton kulambu
Varutharacha mutton kulambu
2 servings
1 h 55 m
Very Easy
Recipe Kerala style varutharacha chicken curry
Kerala style varutharacha chicken curry
4 servings
1 hour
Very Easy
5 / 5
Recipe Malabar chicken curry or varutharacha chicken curry
Malabar chicken curry or varutharacha chicken curry
4 servings
55 min
Very Easy
5 / 5
Recipe Chicken curry with coconut milk - video recipe !
Chicken curry with coconut milk - video recipe !
3 servings
40 min
Very Easy
5 / 5
Recipe Coconut shrimp curry
Coconut shrimp curry
2 servings
20 min
Very Easy
Recipe Leek, coconut and curry soup
Leek, coconut and curry soup
2 servings
40 min
Very Easy

Recipes

Menu planner
Petitchef will make it possible to plan your menu daily, weekly, in advance for the holidays.

You can also print the weekly menu here.

Daily Menu

Daily menu
To receive the Petitchef tasty newsletter, please enter your email