Squid Sukka with Boiled Rice

Instructions

1. 1

   Prepare the Sukka Masala Powder

   • In a small, dry pan over low heat, add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies.
   • Roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darkened. Be careful not to burn them.
   • Remove the spices from the pan and let them cool completely.
   • Once cooled, grind them into a coarse powder using a spice grinder or blender. Set aside.
2. 2

   Sauté the Aromatics

   • Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the curry leaves and let them sizzle for 30 seconds.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Build the Masala Base

   • Add the chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.
   • Stir in the turmeric powder and the freshly ground sukka masala powder. Cook for 1 minute, stirring continuously, until fragrant.
4. 4

   Cook the Squid

   • Increase the heat to high, add the squid rings and salt. Mix well to coat the squid evenly with the masala.
   • Sauté for 2 minutes, stirring frequently.
   • Reduce the heat to medium-low. Add the tamarind paste and 1/4 cup of water. Stir to combine.
   • Cover the pan and simmer for 5-7 minutes, or just until the squid is tender and cooked through. Do not overcook.
5. 5

   Finish and Serve

   • Uncover the pan, add the grated coconut, and mix well.
   • Continue to cook for another 2-3 minutes, stirring, until the mixture is semi-dry and the coconut is well-incorporated.
   • Check for seasoning and adjust salt if necessary.
   • Garnish with freshly chopped coriander leaves and serve hot.