How to make Dakshin Calamari -
Plenty of curry leaves and gun powder give these fried calamari the South Indian touch.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Squids (स्क्विड ), Ginger-garlic paste (अदरक-लहसुन की पेस्ट )
Cuisine : Tamil Nadu
Course : Snacks and Starters
For more recipes related to Dakshin Calamari checkout Spicy Stir Fried Squids, Stuffed Squid Rings, Squid Koliwada, Fried Calamari . You can also find more Snacks and Starters recipes like Masala Peanut Onion Rings Apricot And Honey Bar Chilli Hummus Sandwich Indian Chicken Burger
Dakshin Calamari Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dakshin Calamari Recipe
Squids cut into rings 4-6
Ginger-garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Fresh bread crumbs 1 cup
Molagapodi (gun powder) 2 teaspoons
Salt to taste
Curry leaves chopped 20-25
Crushed black peppercorns to taste
Lemon juice 1 tablespoon
Rice flour 2 tablespoons
Egg 1
Curry leaves fried for garnishing
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
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.
Step 3
Break in an egg and mix well.
Step 4
Coat each squid ring with breadcrumbs.
Step 5
Deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
Step 6
Serve hot garnished with fried curry leaves.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
