Loading...
Tender squid rings tossed in a fragrant, spicy Mangalorean masala. This semi-dry dish gets its unique flavor from freshly roasted spices and grated coconut, making it a coastal classic perfect with rice or neer dosa.
For 4 servings
Prepare the Sukka Masala Powder
Sauté the Aromatics
Build the Masala Base
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
Tender squid rings tossed in a fragrant, spicy Mangalorean masala. This semi-dry dish gets its unique flavor from freshly roasted spices and grated coconut, making it a coastal classic perfect with rice or neer dosa.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 367.3 calories per serving with 22.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Cook the Squid
Finish and Serve
This sukka masala base works wonderfully with prawns (shrimp), chicken, or even mushrooms for a vegetarian version. Adjust cooking times accordingly.
Adjust the number of dried red chilies and green chilies to suit your preference. Using Kashmiri red chilies will impart a vibrant color without excessive heat.
For a slightly different flavor profile, add a small 1-inch piece of cinnamon stick and 2-3 cloves while roasting the whole spices.
Squid is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides important minerals like selenium, which has antioxidant properties, and copper, which is vital for iron absorption and energy production.
The blend of spices like turmeric, black pepper, and coriander contains compounds with anti-inflammatory properties that can help combat oxidative stress in the body.
Squid Sukka, also known as 'Bondas Sukka', is a popular semi-dry seafood dish from the Mangalorean cuisine of coastal Karnataka, India. It's characterized by a spicy and tangy masala made from freshly roasted spices and a generous amount of grated coconut.
The key is to cook it quickly. Sauté the squid on high heat for a couple of minutes, then simmer for a short period (5-7 minutes) until just cooked. Overcooking denatures the proteins, resulting in a tough, rubbery texture.
Yes, frozen squid works well. Make sure to thaw it completely in the refrigerator or under cold running water. Pat the squid rings thoroughly dry with paper towels before cooking to ensure they sear properly.
It pairs traditionally with Neer Dosa (a thin rice crepe). It also goes exceptionally well with steamed rice, appam (rice hoppers), or even soft chapatis.
It can be part of a healthy diet. Squid is a great source of lean protein, selenium, and vitamin B12. However, it is high in dietary cholesterol, and the dish uses coconut and oil, so it's best enjoyed in moderation.
A single serving of this Squid Sukka recipe contains approximately 300-320 calories, depending on the exact amount of oil and coconut used.
Absolutely! It's a great time-saver. You can prepare a larger batch of the roasted spice powder and store it in an airtight container in a cool, dark place for up to a month.