Squid Ink Rice (Kanava Sadam - Optional)

Name: Squid Ink Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: Indian (Lakshadweep)
Ingredients: Cooked rice: 200g; Small squid: 1 (150g), cleaned, ink sacs extracted; Onion: 0.5 small (30g), minced; Green chili: 0.5, minced; Turmeric: 0.25g; Chili powder: 1g; Coconut oil: 15ml; Curry leaves: 8 leaves; Salt: 3g

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional 42. Squid Ink Rice recipe

⏱️10 minPrep

🔥10 minCook

🕒20 minTotal

🍽️1Serves

🧺 Ingredients

👩‍🍳 How to make Squid Ink Rice

Blend squid ink sacs with 20ml water to extract ink.
Heat oil (160°C), add curry leaves (fry 15 sec).
Add onion and green chili, cook 1.5 min until soft.
Add turmeric and chili powder, stir 20 sec.
Add rice, toss for 1.5 min.
Pour squid ink and water mixture over rice, toss for 1.5 min until evenly coated. Add salt.
Visual cue: Rice turned dark black/grey, unique briny aroma.
Serve hot.
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