Kanava Aviyal is a delicious lunch side dish prepared with Squid or Calamari fish. It is prepared with a yummy coconut masala.
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Squid Aviyal:
Squid is otherwise referred as Calamari. It is a very popular seafood. It is very staple in the middle east and many other African, American Countries.
The squid looks little different from the normal fishes. However once cleaned it is easy to handle. It is usually cut into rings or into square pieces.
Mostly is it being deep fried and served along with chips and it’s a common dish in the food joints.
Today I’m sharing an Indian version of Squid, to be more precise it is a south Indian Version of Squid prepared with loads of coconut and a special masala prepared with coconut.
What is Squid:
Squid is called as Kanava or Kadamba in Tamil. Koonthal Fish in Malayalam. It is one of the oldest existed fish.
It resembles the octopus to some extend but they are different creatures altogether. The both have suckers on their arms.
Popular Squid Recipes:
Usually when it come to Indian Cooking, Squid Masala and Squid Roast are common squid recipes.
How to clean Squid:
Usually, the arms of the squid are removed first and then the skin is peeled completely. You can also cook with skin, but it gives a good texture without skin. You can slice them into rings of chop them like squares.
How to make Squid / Kannava Aviyal
1.In a pressure cooker add in 300gms of cleaned squid. To this add in Pepper powder, Salt, and Turmeric powder.
2.Next add in Ginger garlic paste. Squid releases water while cooking, so it’s not necessary to add water while pressure cooking. But if you prefer you can add ¼th cup of water. Mix well and pressure cook for 1 whistle in high flame. Wait for the pressure to release on its own and then open the cooker.
3. In a blender add in Grated coconut, to this add Garlic pods, Green Chilli, Pepper powder.
4. Also add Turmeric powder and grind it to a coarse paste. Set it aside and heat a kadai with Oil. I have used Coconut Oil.
5. Once the oil gets hot add in Mustard seeds and Cumin seeds. Let it splutter. Next, add in the curry leaves.
6. Add in 1 finely chopped onion, Saute till it gets glossy.
7. Next add in the squid along with the water. Cook in a medium flame until the masala gets thick.
8. Next add in the ground coconut paste. Give a good mix and cook for another 2 mins in a low flame.
9. Finally add in the required salt and mix well. Cook for 1 more min. Drizzle in 1 tsp of coconut oil mix well and switch off the flame.
Squid Aviyal is now for serving.Serve hot with Rice.
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📖 Recipe
Kanava Aviyal | Squid Coconut Masala | Kadamba Aviyal
Standard 1 cup measures 240 ml
Equipment
- Pressure Cooker
- Saute Pan
- Pressure Cooker
- Saute Pan
Ingredients
To Pressure Cook:
- 300 gms Squid | Calamari
- ½ tsp Pepper Powder
- ⅛ tsp Turmeric powder
- ½ tsp Ginger Garlic paste
- ¼ tsp Salt
- ¼ cup Water
To Grind:
- ½ cup Grated Coconut tightly packed
- 3 Garlic pods
- 3 Green Chili
- 4 Small Onions
- ¼ tsp Pepper Powder
- ¼ tsp Turmeric powder
Other Ingredients
- 1 tbsp Coconut Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 1 spring Curry Leaves
- 1 Onion
- Salt as needed
- 1 tsp Coconut Oil to garnish (optional)
Instructions
- In a pressure cooker add in 300gms of cleaned squid. To this add in Pepper powder, Salt, and Turmeric powder.
- Next add in Ginger garlic paste. Squid releases water while cooking, so it’s not necessary to add water while pressure cooking. But if you prefer you can add ¼th cup of water. Mix well and pressure cook for 1 whistle in high flame. Wait for the pressure to release on its own and then open the cooker.
- In a blender add in Grated coconut, to this add Garlic pods, Green Chilli, Pepper powder.
- Also add Turmeric powder and grind it to a coarse paste. Set it aside and heat a kadai with Oil. I have used Coconut Oil.
- Once the oil gets hot add in Mustard seeds and Cumin seeds. Let it splutter. Next, add in the curry leaves.
- Add in 1 finely chopped onion, Saute till it gets glossy.
- Next add in the squid along with the water. Cook in a medium flame until the masala gets thick.
- Next add in the ground coconut paste. Give a good mix and cook for another 2 mins in a low flame.
- Finally add in the required salt and mix well. Cook for 1 more min. Drizzle in 1 tsp of coconut oil mix well and switch off the flame. Squid Aviyal is now ready to be served.
Video
Notes
- Serve with rice and any spicy curry.
- Adjust the no of green chilies as per your spice levels.
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