Introduction:
Squid Pulimunchi is a delightful coastal dish that originates from the Mangalore region in Karnataka, India. This dish features squid (or calamari) cooked in a tangy and spicy gravy, making it a perfect blend of bold flavors. The term "Pulimunchi" refers to the combination of "puli" (sour from tamarind) and "munchi" (spicy from red chilies), creating a dish that is both tangy and fiery. It's an ideal recipe for seafood lovers who enjoy rich, aromatic flavors.
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Ingredients:
For the Squid:
500 grams squid, cleaned and cut into rings
1/2 teaspoon turmeric powder
Salt to taste
For the Masala Paste:
8-10 dry red chilies (Byadgi for color and Guntur for heat)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 teaspoon black peppercorns
5-6 garlic cloves
1-inch piece of ginger
1 medium onion, roughly chopped
1/2 teaspoon turmeric powder
1 tablespoon tamarind paste (or a small ball of tamarind soaked in water)
1/4 cup grated coconut (optional for added richness)
For the Curry:
2 tablespoons coconut oil or vegetable oil
1 medium onion, finely sliced
2-3 green chilies, slit lengthwise
Salt to taste
Fresh coriander leaves, chopped, for garnish
Instructions:
Preparing the Squid:
Clean the squid thoroughly, removing the head, beak, and outer skin. Cut into rings and rinse well under cold water.
Marinate the squid rings with turmeric powder and salt. Set aside while you prepare the masala.
Making the Masala Paste:
Dry roast the dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, and black peppercorns on low heat until they are aromatic. Be careful not to burn the spices.
Transfer the roasted spices to a blender. Add garlic, ginger, chopped onion, turmeric powder, tamarind paste, and grated coconut (if using).
Blend all the ingredients into a smooth paste, adding a little water if needed to achieve a fine consistency.
Cooking the Curry:
Heat coconut oil in a large pan over medium heat. Add the finely sliced onions and sauté until they turn golden brown.
Add the masala paste to the pan and cook, stirring occasionally, until the oil starts to separate from the masala. This process enhances the flavors.
Add the slit green chilies and sauté for another minute.
Simmering the Curry:
Pour 1-2 cups of water into the pan, depending on how thick you want the curry to be. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
Add the marinated squid rings to the simmering curry. Cook on low heat for 5-7 minutes, or until the squid is tender. Be cautious not to overcook the squid, as it can become rubbery.
Final Touches:
Taste the curry and adjust the salt as needed. If the curry is too tangy, you can balance it with a small amount of jaggery or sugar.
Garnish with freshly chopped coriander leaves.
Serving:
Serve the Squid Pulimunchi hot with steamed rice, neer dosa, or chapati. The tangy, spicy flavors of the curry perfectly complement the tender squid, making it a satisfying dish for any meal.
Conclusion:
Squid Pulimunchi is a flavorful coastal dish that brings together the tangy taste of tamarind and the heat of red chilies, perfectly balanced with the unique taste of squid. This Mangalorean specialty is a must-try for anyone who enjoys seafood with bold, rich flavors. Whether you're preparing it for a special occasion or a simple meal, this dish is sure to impress and satisfy your taste buds.
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