Take coconut in a dry pan and Start roasting on medium heat. Toast till golden brown. Add in coriander seeds, shallots, curry leaves, fennel seeds and dry red chilli and start roasting till you see the coconut changing colour to dark brown. Allow this to cool down and take it in a blender and make into a fine puree adding some water.
Now take coconut oil in a kadai. I used my earthern ware. Heat the oil to a high heat.
Add in fenugreek seeds, curry leaves and onions and mix well. Cook for a min.
Add in tomatoes (if using) and mix well. Now add in the squid and give everything a good stir. Add salt and turmeric powder.
Now add in the ground masala and water and bring everything to a boil. Season with salt.
Add the tamarind pulp and mix well.
Cover and simmer for 15-20 mins till oil floats on top and the squid is cooked.
Finish the gravy with a drizzle of coconut oil.
Serve with rice.
Video
Notes
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.