Kanava Kuzhambu Recipe

Kanava kuzhambu, also known as squid curry, is a flavourful and delicious South Indian seafood curry that is made with squid, onion, tomato, coconut and a handful of aromatic spices. It pairs perfectly with rice, dosai, idli, ghee rice, rasam rice and coconut milk rice.

Kanava Kuzhambu Recipe

I was very much worried when I was making this curry. Since it is my first attempt I have no idea how this will turn out. But as a surprise it came out so good. As an additional note, my hubby gave me a thumbs up for this. 

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• About Squid Kuzhambu Recipe
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ
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I used baby squids for this, which are very tender and succulent. The gravy itself is a simple yet spicy one, I cooked it in a roasted coconut gravy which has the right amount of spicy and sourness which was perfect.

About Squid Kuzhambu Recipe

Squid, also known as Calamari in English and known as Koonthal, Kanava or Kadamba in Tamil. It is one of the popular seafood in South Indian coastal areas and has a unique soft, tender texture, which absorbs the spice flavours perfectly. 

Squid cooks very quickly and the key to a perfect squid texture is cooking it for the right amount of time. When cooked correctly, the squid remains soft and tender without turning rubbery. 

This spicy squid kuzhambu is a rustic, home style curry made with basic masala ingredients like onion, garlic, chillies, curry leaves and coconut. The curry is packed with aromatic flavours and tastes absolutely lip smacking. 

The kuzhambu pairs wonderfully with hot steamed rice, rasam rice, ghee rice, and it also goes well with idli and dosai. While serving, drizzle coconut oil to have the authentic coastal taste. 

Similar Recipes

• Squid Masala Recipe
• Squid Roast | Koonthal Roast | Kanava Roast Recipe
• Kerala Squid Curry Recipe
• Squid Fry Recipe
• Kuzhambu Recipes - South Indian Kulambu Recipes for Rice

Ingredients

• Coconut oil : Coconut oil is traditionally used for making coastal curries and it adds richness to the base. You can also use gingelly oil for authentic flavour.
• Tempering : Fenugreek seeds and curry leaves are tempered in hot oil. They splutter well and add fresh aroma to the base. 
• Squid ( Kanava ) : Squid is the star ingredient of this kuzhambu. It cooks fast and absorbs flavour really well.
• Onion : You can also substitute with shallots or sambar onion for a more traditional taste. 
• Tomato : Tomato adds a mild tanginess to the curry. Use country tomatoes for best taste. 
• Tamarind pulp : A lemon size tamarind is soaked in water and its pulp is added to the curry. 
• Turmeric powder : Turmeric powder adds a mild yellow color to the curry and is also used while cleaning the squid to remove its odor. 
• For Masala : For the spicy masala base, coconut, shallots, coriander seeds, dry red chillies, fennel seeds and curry leaves are roasted and ground into a paste.

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Step by Step Pictures

1)Take grated coconut in a blender and pulse few times so it get even grates. Now Take fresh coconut in a dry pan and start roasting on low heat.

2)Once coconut gets slight colour. Add in dry red chillies, coriander seeds, fennel seeds, curry leaves, shallots and roast till it gets dark in colour.

3)At this point take it off the heat. Allow it to cool. Take it in a blender and make it into a smooth puree.

4)Heat coconut oil in a kadai. Add in fenugreek seeds and allow them to splatter.

5)Add in sliced onions and curry leaves.

6)Saute for a minute.

7)Add in tomatoes, squid, salt, turmeric powder and mix well. Stir fry for 4 to 5 minutes.

8)Now the squid looks slightly coloured.

9)Add in the coconut paste.

10)Add water in the blender jar and pour it back into the curry.

11)Add in tamarind pulp. Season with salt.

12)Bring this whole curry to a full boil. Reduce the flame to low and cook covered until oil floats on top.

13)Now oil floats on top. Serve kuzhambu with rice.

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Expert Tips

• You can add tomatoes in this kulambu if you want to.
• Brinjal, Drumstick can be added in the kanava kulambu.
• Take your time to roast the coconut on a low flame till it gets golden brown for maximum flavour.
• Cook the curry on a low flame till oil floats on top.
• Red chillies can be increased or reduced as per your spice preference. 

Serving & Storage

Store the leftover kuzhambu in the refrigerator for 2 to 4 days. 

This flavourful and spicy kanava kuzhambu pairs well with hot steamed rice, rasam rice, idli, dosai, pulav and ghee rice. 

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FAQ

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More Squid Recipes

Squid masala : This is a South Indian spicy thokku where tender squid are cooked in a onion tomato masala along with spices like green chilli, ginger, garlic and a mix of aromatic spices. It is a perfect side dish for idli, dosai and rice. 

Squid fry : This is a quick spicy stir fry recipe, where squid is tossed with spices like chilli, turmeric, pepper, garam masala powder and cooked until crispy and golden. It pairs perfectly with rasam rice or as a quick starter for warm days. 

Kerala squid curry : This is a spicy and tangy curry where brinjal, squid are cooked in a tamarind coconut based spice gravy. Serve this hot with steamed rice, idiyappam, idli and dosai.