Kanava Varuval

Instructions

1. 1

   Marinate the Squid

   • In a medium bowl, combine the cleaned squid rings with 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, and 1/2 tsp salt.
   • Mix thoroughly to ensure each piece is evenly coated.
   • Set aside to marinate for 15-20 minutes while you prepare the other ingredients.
2. 2

   Prepare the Masala Base

   • Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the curry leaves and sauté for a few seconds until they turn crisp and aromatic.
   • Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
3. 3

   Cook Aromatics and Tomatoes

   • Add the ginger-garlic paste and slit green chillies to the pan. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes along with a pinch of salt to help them cook down faster.
   • Cook for 5-6 minutes, stirring and mashing the tomatoes, until they become soft, pulpy, and oil begins to separate from the masala.
4. 4

   Add Spice Powders

   • Reduce the heat to low to prevent the spices from burning.
   • Add the remaining 1/4 tsp turmeric powder, 1 tsp red chilli powder, coriander powder, black pepper powder, and fennel powder.
   • Stir continuously and cook for about 1 minute until the spices release their aroma.
5. 5

   Cook the Squid

   • Add the marinated squid to the pan and mix well, ensuring the masala coats the squid rings completely.
   • Increase the heat to medium-high. The squid will release water as it cooks.
   • Cook for 7-8 minutes, stirring occasionally. Allow the water to evaporate and the masala to thicken and cling to the squid.
   • Crucially, do not overcook the squid, as it will become tough and rubbery. It's done when it's opaque and tender.
6. 6

   Garnish and Serve

   • Turn off the heat. Squeeze the fresh lemon juice over the squid fry.
   • Garnish with freshly chopped coriander leaves.
   • Give it a final gentle mix and serve immediately.