SOYA CHUNKS CURRY |
STARTUP COOKING
Soya Chunks Curry – is one of the popular and delicious South Indian side dish that tastes great with chapathi, roti, naan, rice and pulao. This recipe is easy to make and can be prepared under 30 minutes. This recipe is prepared using soya chunks, shallots, tomatoes, ginger garlic paste, curry leaves, mint, coriander leaves and lots of spices.
Soya chunks is a simple Indian curry, which is very flavorful and a great option of eating healthy food and an excellent replacement for meat based proteins. Soya is also called as Vegetable texture protein and it is available in various forms like graules or chunks.
no onion no garlic white veg kurma
Soya chunks also called as meal maker or soy meat or soy protein or soy nuggets, which is simply a defatted soy flour product, a by-product of extracting soybean oil. Soybeans are a high source of proteins and polyunsaturated fats and also it contains legumes that provide the ample amount of omega-3 fatty acids.
Serve this soya chunks curry to your family and friends for lunch, dinner, buffet or potluck. Follow my step by step photo recipe to prepare Soya Chunks Curry. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
For more Soya Chunks Recipes
RECIPE FOR SOYA CHUNKS CURRY
Coarse : Lunch / Dinner
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 20 min
Total Time : 30 min
INGREDIENTS
To Cook
- 2 cup soya chunks (meal maker)
- enough water to cook chunks
For Curry
- 1.5 tbsp oil
- 4 cloves
- 2 inch cinnamon stick
- 4 cardamom pods
- 1 black stone flower
- 1/2 tsp fennel seeds
- 1 cup shallots
- 1 tbsp ginger garlic paste
- 1 spring curry leaves
- 1/3 cup mint leaves
- 1/3 cup coriander leaves
- 1 large tomato – pureed
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder – spicy variety
- 1.5 tsp coriander powder
- 1/4 tsp cumin powder
- salt to taste
- 1 cup water
To Grind
- 1/4 cup grated coconut
- 7 cashews
- 1 tsp fennel seeds
– check more paneer recipes
– more gravy recipes for chapathi/roti/naan
PROCEDURE
- bring enough water to boil in a sauce pot
- once water starts to boil, add soya chunks
- cook for 2 minutes and then drain the excess water using strainer
- wash the soya chunks in running water for 2-3 times and then squeeze out the excess water from the soya chunks and then set aside
- heat oil in a pressure cooker
- add cloves, cinnamon stick, cardamom pods, black stone flower and fennel seeds
- saute for few seconds until nice aroma comes
- add roughly chopped shallots and saute well until it turns transparent
- add ginger garlic paste, curry leaves, mint leaves and coriander leaves
- saute well until the raw smell goes
- add tomato puree, turmeric powder, red chilli powder, coriander powder, cumin powder and salt
- mix well
- cover and cook in low medium flame for 5 minutes or until the oil starts to separate from the masala
- add cooked soya chunks
- mix well, cover and cook in low medium flame for another 3 minutes
- in the mean while, add grated coconut, fennel seeds and cashews in the mixer grinder
- grind to a smooth paste with little water
- add coconut paste into the soya chunk masala
- add 1 cup water and mix well (adjust the consistency of the curry)
- close with lid and pressure cook for 1-2 whistle
- once the pressure subsides down naturally, open the cooker and mix well
- serve hot with chapathi, pulao, dosa, etc.,
NOTES
- adjust the spice level according to your taste
- you can also add boiled potatoes, peas, etc.,
- you can also add coconut milk instead of grated coconut
more gravy recipes for chapathi
Soya Chunks Curry With Step By Step
Photo Recipe
bring water to boil in a sauce pot
add soya chunks
cook for 2 minutes and switch off the flame
drain the excess water and wash in cold water for 2-3 times
squeeze out the excess water and set aside
heat oil in a pan, temper with cloves, cinnamon stick, cardamom pods, black stone flower and fennel seeds
add shallots
saute well until it turns transparent
add ginger garlic paste, mint leaves, curry leaves and coriander leaves
saute well until the raw smell goes
add tomato puree
mix well
add turmeric powder, red chilli powder, coriander powder, cumin powder and salt
mix well
cover and cook in low medium flame for 5 minutes
oil starts to separate from the masala
add cooked soya chunks
mix well
in a mixer grinder, add grated coconut, cashews and fennel seeds
grind to a smooth paste
add the coconut paste into the cooker
add 1 cup water
mix well
pressure cook for 2 whistle and switch off the flame
soya chunks curry is ready
serve hot with chapathi, roti, pulao
