Squid/Koonthal Sambhar

I am sure that you may be wondering that I made sambar with squid and it will not be that good. I swear try it once you will really like it.

Ingredients

Koonthal/ squid: 300gm

Lentils/Toor Dhal: ½ cup

Onion:  2

Tomato: 3 big

Green Chilli: 2

Garlic: 2 cloves

Fenugreek seeds: ½ tsp

Asafetida powder: 1tsp

Fenu greek powder: ¼ tsp
Chilli powder: 1tbsp

Coriander powder: 2tbsp

Turmeric powder: 1tsp

Grated coconut: 1 ½ cups

Shallot: 4

Salt: needed

Coconut oil: 2 tbsp

Mustard seeds: 1tsp

Curry leaves: needed

Method of Preparation

Clean the squid and keep aside.

In a pressure cooker cook lentils by adding 3 cups water till done.

When the pressure releases open the lid and add sliced onion, tomato, crushed garlic, green chilli, turmeric powder, chilli powder, fenugreek powder, coriander powder and salt.

Keep on flame without putting the weight.

When tomato gets cooked add squid pieces to it.

Meanwhile roast coconut by adding fenugreek seeds, asafetida, curry leaves and shallots.

Grind it by adding little water to a smooth paste.

When the squid pieces are done add the grinded coconut mix. If needed add water according to the consistency.

Switch off the flame when it starts boiling.

Heat a pan, add oil, splutter mustard seeds and add curry leaves.

Transfer this to the prepared sambhar.

Note: If you like the tangy taste you can add 3 tbsp tamarind extract, I feel without adding tamarind it tastes better.

Sending this to Kerala Kitchen Event at Ramyas Space