In This article explained the preparation of a traditional Mangalore-style Squids Sukka (also known as Bondaas Sukka or Bandase Aajadina), a popular coastal Karnataka seafood dish.
Ingredients
Main Ingredient
Squids (Bondaas): Cleaned and cut into rings.
For the Masala Paste
Dry Red Chillies: (Byadagi and Guntur variety for color and heat).
Coriander Seeds (Dhania)
Cumin Seeds (Jeera)
Black Peppercorns
Fenugreek Seeds (Methi): A small amount.
Turmeric Powder
Garlic Cloves
Tamarind: A small marble-sized piece.
Grated Coconut: Freshly grated.
For Tempering & Cooking
Coconut Oil: Traditional for coastal flavor.
Mustard Seeds
Curry Leaves
Onions: Finely chopped.
Garlic: Crushed or chopped.
Salt: To taste.
Cooking Steps
1. Preparation of Squids
The squids are cleaned thoroughly, the ink sac and cartilage removed, and then sliced into rings. They are often cooked slightly with a bit of salt and turmeric first, as they release their own water.
2. Roasting & Grinding the Masala
Dry roast the red chillies, coriander seeds, cumin, peppercorns, and methi seeds until fragrant.
Grind these roasted spices with garlic, turmeric, and tamarind into a smooth, thick paste using a little water.
In a separate pulse, grind the grated coconut coarsely (it should not be a fine paste; it needs to maintain texture).
3. Sautéing the Aromatics
Heat coconut oil in a pan. Add mustard seeds and let them splutter.
Add curry leaves, crushed garlic, and chopped onions. Sauté until the onions turn translucent and slightly golden.
4. Cooking the Dish
Add the cleaned squids to the pan. If they haven’t been pre-cooked, let them cook in their own juices for a few minutes.
Incorporate the ground masala paste and mix well so the squids are evenly coated.
Add salt to taste.
5. Adding the Coconut
Finally, add the coarsely ground coconut. This is the “Sukka” (dry) element that defines the dish.
Mix thoroughly and cook on low heat until the moisture evaporates and the dish becomes dry and fragrant.
6. Serving
Garnish with fresh curry leaves if desired. This dish is typically served as a side with rice and Saaru (Rasam) or with Neer Dosa.
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