Clean and cut squid into 1” ring and in a Earthenware/Clay-pot/Manchatti; add the cleaned Squid/Kanava with freshly grounded balck pepper, turmeric powder and salt to taste (or) pressure cook it for one whistle.
When it done or when the pressure settled down open the lid and drain the all water from the cooked squid.
Meanwhile coarsely blend the above ingredients listed “To Masala” and set it aside.
Heat coconut oil in a Earthenware/Clay-pot/Manchatti or pan and splutter mustard seeds, chopped shallots/small red onions, red chilies and curry leaves.
Add coarsely grounded coconut mixture; salt to taste and sprinkle little water over medium heat and saute until the raw smell disappears.
Add cooked squid and mix well, lower the flame and saute for 3-4 minutes on a low heat
Serve it with hot boiled rice along with curry and Enjoy!