Loading...
A fiery and aromatic Chettinad-style squid fry. Tender squid rings are tossed in a robust blend of freshly ground spices, onions, and tomatoes, creating a deliciously addictive seafood dish that's ready in under 45 minutes.
For 4 servings
Marinate the Squid
Prepare the Masala Base
Cook Aromatics and Tomatoes
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
A fiery and aromatic Chettinad-style squid fry. Tender squid rings are tossed in a robust blend of freshly ground spices, onions, and tomatoes, creating a deliciously addictive seafood dish that's ready in under 45 minutes.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 272.88 calories per serving with 21.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Add Spice Powders
Cook the Squid
Garnish and Serve
For extra heat, increase the black pepper powder to 1.5 tsp and add 1-2 dried red chillies along with the mustard seeds during tempering.
Add one small potato, diced and par-boiled, along with the tomatoes. This adds bulk and absorbs the masala flavors beautifully.
For a slight gravy, add 1/2 cup of thin coconut milk after the squid is cooked. Simmer gently for 2-3 minutes, but do not boil vigorously.
Add 1 tsp of tamarind paste mixed with 2 tbsp of water along with the tomatoes for a classic South Indian tangy flavor.
Squid is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function, while being low in saturated fat.
The dish contains spices like turmeric (with curcumin) and black pepper (with piperine), which have powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.
Squid provides essential minerals like selenium, which acts as an antioxidant, and copper, which is vital for iron absorption and red blood cell formation.
One serving of Kanava Varuval contains approximately 230-260 calories, making it a relatively light yet satisfying main dish. The exact count can vary based on the amount of oil used.
Yes, it can be a healthy dish. Squid is an excellent source of lean protein, omega-3 fatty acids, and essential minerals. The spices used, like turmeric and black pepper, offer anti-inflammatory benefits. To keep it healthier, use oil moderately.
The most common reason for rubbery squid is overcooking. Squid cooks very quickly, typically within 7-8 minutes on medium-high heat. Cook it just until it turns opaque and firm. Any longer, and the proteins will tighten, resulting in a chewy texture.
Absolutely. Thaw the frozen squid completely in the refrigerator overnight or under cold running water. It's important to pat the squid dry with paper towels before marinating to remove excess moisture, which ensures a better fry.
This dish pairs wonderfully with plain steamed rice and a side of rasam or sambar. It also complements Indian flatbreads like chapati, Malabar parotta, or even dosas.