A very easily satisfying fresh tasting squid with the perfect spice of black pepper and onions. This recipe is completely adapted from my granny, and tried it many times, a never failing recipe. Which is one of my favorite squid dish, I just love adding black pepper to my seafood especially the freshly coarsely ground black pepper. My love for black pepper started during my teenage years, I used to enter kitchen once in a while to help my granny. I still remember that she used to make a chammanthi/ chutney with black pepper corns, don’t worry readers I will post that recipe soon. So lets see the detailed recipe of Koonthal- Kanava Kurumulakittu ularthiyathu, with step by step cooking pictures follows.
I have already shared recipe of squid with gravy, squid stir fry along with coconut and squid roast too. But this dish doesn’t have gravy, but goes really well along with rice and morru curry. Actually black pepper have some medicinal values, it helps in digestion, reduces intestinal gas, alleviates constipation and even helps to fight against cancer. This recipe is so simple and the taste is just fantastic, seafood lovers, I am sure you will love this recipe.
Tips- You can add more onions to the same recipe if you want to enjoy this with some chapathi or Kerala paratha. This recipe is a little on the hot side, so who can’t take hot food lower the quantity of black pepper used. Using freshly coarsely ground black pepper and coconut oil enhance the authentic taste and flavor. Make sure not to overcook the squid/ koonthal as the meat becomes rubbery.
How to Make Koonthal- Kanava Kurumulakittu Ularthiyathu Thani Nadan Recipe- Grandma’s Style Spicy Squid Pepper Fry
Clean and cut the squid into strips or rings. Wash out well and drain out completely, set aside.
Heat a pan/ kadai with oil and add mustard seeds, allow it to splutter.
Add sliced onions and saute well, till the onions are soft and translucent.
Add crushed ginger and garlic, saute until raw smell goes on.
Add squid and cook for 5 minutes in low flame.
Add turmeric powder and salt, combine well and cook for 5 minutes in medium flame. Do not add water, it will leaves out water to cook. Then add curry leaves and black pepper powder, combine well, Stir well for 3-4 minutes, until water content completely evaporates.
Adjust salt and add drizzle little coconut oil on top. Mix well.
Serve along with rice and morru Curry.
Enjoy!! Happy cooking and stay healthy.