Dakshin Calamari Plenty of curry leaves and gun powder give these fried calamari the South Indian touch. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Mar 2019 in Recipes Course New Update Main Ingredients Squids, Ginger-garlic paste Cuisine Tamil Nadu Course Snacks and Starters Prep Time 6-10 minutes Cook time 11-15 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Non Veg Ingredients list for Dakshin Calamari 4-6 Squids cut into rings 1 tablespoon Ginger-garlic paste 1 teaspoon Red chilli powder 1 cup Fresh bread crumbs 2 teaspoons Molagapodi (gun powder) to taste Salt 20-25 Curry leaves chopped to taste Crushed black peppercorns 1 tablespoon Lemon juice 2 tablespoons Rice flour 1 Egg for garnishing Curry leaves fried Method Heat sufficient oil in a kadai. Take squid rings in a bowl. Add ginger-garlic paste, chili powder, gun powder, salt, chopped curry leaves, crushed peppercorns, lemon juice and rice flour and mix well. Break in an egg and mix well. Coat each squid ring with breadcrumbs. Deep-fry in hot oil till golden and crisp. Drain on absorbent paper. Serve hot garnished with fried curry leaves. #Crushed black peppercorns #Curry leaves #Egg #Fresh bread crumbs #Ginger-garlic paste #Lemon juice #Molagapodi (gun powder) #Red chilli powder #Rice flour #Salt #Squids Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article