Tender squid rings cooked in a fiery, aromatic blend of classic Kerala spices. This semi-dry roast, with its caramelized onions and rich masala, is a seafood lover's dream come true.
Prep25 min
Cook40 min
Servings4
Serving size: 1 cup
270cal
22gprotein
16gcarbs
13g
Ingredients
500 g Squid (Cleaned and cut into 1/2-inch rings)
1 tsp Turmeric Powder (Divided into two 1/2 tsp portions)
1 tsp Red Chili Powder (Use a hot variety like cayenne)
1.5 tsp Salt (Adjust to taste, divided)
0.25 cup Water (For pressure cooking the squid)
3 tbsp Coconut Oil (Essential for authentic flavor)
A staple in Kerala, this nutritious red parboiled rice has a unique earthy flavor and firm texture. Perfectly cooked, it's the ideal accompaniment to South Indian curries like sambar and avial.
A comforting and flavorful Indian lentil curry made with split pigeon peas, simmered with aromatic spices, onions, and tomatoes. This simple, protein-rich dish is a staple in Indian homes and pairs perfectly with rice or roti.
Perfectly spiced Koonthal Roast with fiber-rich Matta Rice and gut-friendly Dal – a protein-packed delight!
This kerala dish is perfect for lunch. With 589.02 calories and 34.18g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Slit lengthwise)
2 sprig Curry Leaves
1.5 tbsp Ginger-Garlic Paste
1 pcs Tomato (Medium-sized, finely chopped)
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
2 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Black Pepper Powder (Freshly ground for best flavor)
Instructions
1
Pressure Cook the Squid
In a pressure cooker, combine the cleaned squid rings, 1/2 tsp of the turmeric powder, 1 tsp red chili powder, and 1/2 tsp of the salt.
Add 1/4 cup of water. Secure the lid and pressure cook on high heat for 1 whistle (about 8-10 minutes).
Turn off the heat and allow the pressure to release naturally. Do not overcook, as the squid will cook further. Set aside, reserving the cooked squid and any liquid.
2
Prepare the Masala Base
Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the sliced onions, slit green chilies, and one sprig of curry leaves. Sauté, stirring occasionally, for 12-15 minutes until the onions are deeply golden brown and caramelized. This step is crucial for the rich color and flavor of the roast.
Add the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes, mashing them with the back of the spoon, until they turn soft and oil begins to separate.
3
Roast the Spices and Squid
Reduce the heat to low. Add the Kashmiri red chili powder, coriander powder, the remaining 1/2 tsp turmeric powder, garam masala, and black pepper powder.
Stir continuously for 1 minute until the spices are fragrant. Be careful not to burn them.
Add the cooked squid along with its reserved cooking liquid and the remaining 1 tsp of salt. Mix thoroughly to coat the squid with the masala.
Increase the heat to medium-low and cook uncovered for 10-15 minutes, stirring every few minutes.
4
Final Roasting and Garnish
Continue to roast until all the liquid has evaporated and the masala becomes a thick, dark paste that clings tightly to the squid rings.
The roast is done when you see oil glistening and separating from the sides of the masala.
Garnish with the remaining sprig of fresh curry leaves. Serve hot with Kerala parotta, appam, or steamed rice.
4
Serving size: 1 cup
67cal
1gprotein
14gcarbs
1gfat
Ingredients
1.5 cup Matta Rice (Also known as Kerala Red Rice or Rosematta Rice)
4 cup Water (For pressure cooking)
0.5 tsp Salt (Optional, to taste)
Instructions
1
Rinse and Soak the Rice
Place the matta rice in a large bowl. Rinse it under cold running water 4-5 times, rubbing the grains gently between your palms, until the water runs mostly clear.
Add fresh water to the bowl to cover the rice by at least 2 inches. Let it soak for a minimum of 30 minutes, or up to 2 hours for a softer texture.
After soaking, drain the water completely using a colander.
2
Pressure Cook the Rice
Transfer the drained rice to a 3-liter or larger pressure cooker.
Add 4 cups of fresh water and the optional salt. Stir once.
Secure the lid of the pressure cooker and place the weight on the vent. Cook on high heat until you hear the first whistle.
After the first whistle, reduce the heat to low and let it simmer for 10-12 minutes.
Turn off the heat and allow the pressure to release naturally. This can take 15-20 minutes. Do not attempt to quick-release the pressure.
3
Fluff and Serve
Once the pressure has completely subsided, carefully open the cooker lid.
The rice should be perfectly cooked and absorbed all the water. Gently fluff the grains with a fork or a spatula.
Serve hot with your favorite Kerala curries like Sambar, Avial, or Pulissery.
Add the finely chopped tomatoes and the remaining 0.5 tsp of salt. Cook for 4-5 minutes, mashing the tomatoes with your spoon, until they turn soft and pulpy.
Add the red chili powder and coriander powder. Sauté for one minute, allowing the spices to cook and release their aroma.
4
Combine and Simmer
Carefully pour the cooked dal into the pan with the prepared tempering.
Mix everything together thoroughly. If the dal seems too thick, add 0.5 to 1 cup of hot water to reach your desired consistency.
Bring the dal to a gentle simmer and let it cook for 5-7 minutes on low heat. This allows the flavors to meld beautifully.
5
Finish and Serve
Turn off the heat. Stir in the garam masala and fresh lemon juice to brighten the flavors.
Garnish generously with chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
