Niracha Koonthal Choru - Filled Whole Squid Rice

Sometimes, I feel that life comes to a dead end with no idea of how days are going to progress from now on... Don't we love to plan out our life, if not the whole life, but at least the coming months so that we feel secured? We do this without realizing that our life is not confirmed, even at the current moment. Though it does make me jittery of the days coming, just this one verse and I feel calm at heart, Alhamdulillah...

Since the below recipe is a different way of making what I have already shared previously, I thought I must feature it as soon as possible. This is one rice that Rasha totally loves. Whenever we buy squid, she only wants it this way and considering her love, umma would always make this rice. The recipe I shared previously used cut squid, while this one has filled whole squid, which is a more authentic version, which I learned from umma during the learning classes I took from her prior to her departure. Off to the recipe...

Niracha Koonthal Choru - Filled Whole Squid Rice
Serves 4

The ingredients are exactly the same as the Koonthal Choru recipe I shared during the initial days of blogging. Instead of the cut 500 gm squid, substitute it with the below filled whole squid:


8 large squid, head separated and cleaned
1/2 cup palakkadan matta rice
1 tsp fenugreek seeds
4 tbsp grated coconut.
2 shallots sliced
1 green chilly, chopped
1 sprig curry leaves, chopped


Pulse the rice in the blender for a couple of times till you get broken rice. Wash well. Add the rest of the ingredients and mix well with some salt. Take one peice of squid, and through the open side, push in some of the rice mixture. Fill only half, not more than that. Seal the open side using a toothpick. Repeat for all the squids till done. If you have any of the mixture remaining, add it onto the rice.

Since whole squids are used, cook for at least 15 minutes on low flame to ensure proper cooking. Remaining all the procedures are the same.

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