admin Soya chunk has another name called Vegetarian Meat and it is true though. We are going prepare curry / gravy by using soya chunks, which can be used as side dish for Idly, Dosa, Poori , Chapati and steamed rice also. Here we get to know the recipe.
Course : Curry / Side dish
Cuisine : South Indian
Recipe from : Author
Serves : 7 – 8 Servings
Preparation time : 10 mins
Cooking time : 15 mins
Total time : 25 mins ( mostly before the time)
Ingredients :
* Soya chunks / Meal maker – 3 – 4 cups
* Onion – 2 Big no
* Tomato – 3 big no
* Green chilli – 1 no
* Curry leaves – 2 strings
* Turmeric powder – 1/4 tsp
* Oil – 1 1/2 tblspn
* Kal paasi – 1 medium piece
* Bay leaf – 1 no
* Cinnamon stick – 1 small stick
* Star Anise – 1 no
* Fennel seeds – 1/4 tsp
* Cumin seeds – 1/4 tsp
* Clove – 1 no
* Mustard seeds – 1/4 tsp
* Salt as needed
* Water as needed
To Dry Roast :
* Coriander seeds – 2 tblspn
* Cumin seeds – 1/2 tblspn
* Black pepper – 1 tblspn
* Fennel seeds – 1 tsp
* Cinnamon stick – 1 medium size
* Dry red chili – 3-4 nos ( as per your spice level)
* Clove – 1 no ( which I forgot to add)
To grind :
* Shredded coconut – 1/2 cup
* Garlic – 4 – 5 cloves
* Ginger – 1 medium piece
* Dry Red chilli – 2-3 nos ( as per your spice level)
* Roasted gram dal – 3- 4 tblspn
* Cashew nuts – 5-6 nos ( purely optional) but it will give the creamy texture
* Cinnamon stick – 1 small stick
* Fennel seeds – 1/2 tblspn
* Kasa kasa / Poppy seeds – 1/4 tsp
* Required water to grind
Preparation Instructions :
1. In a pot, boil water and add salt, Little oil and soya chunks / Meal maker and let it sit for 5 minutes or less and drain the water and keep it aside.
2. In a pan, dry roast the ingredients above in the “TO Dry Roast” column, cool them and grind it to fine powder, Keep it ready.
3. In a pot, heat oil, add Bay leaf, Kal paasi, Cinnamon stick, Star Anise, Fennel seeds, Cumin seeds, Clove, Mustard seeds and let it splutter.
4. Add Onion, curry leaves, green chilli and saute until the onions turn soft.
5. Add tomatoes, salt and saute until it gets mashed.
6. Add boiled Meal maker, turmeric powder, freshly roast and grinded powder and mix all well together.
7. Add little water and let it cook for 5 minutes by covering a lid.
8. Meanwhile, in a mixer jar add the ingredients in ” To Grind ” and grind it to a smooth paste by adding little water.
9. Add the grinded paste to the curry along with some by adjusting the gravy consistency, let it cook for 5 – 7 minutes in medium flame by covering a lid. Stir it sometimes to avoid burnt one.
10. Finally add chopped coriander leaves / Cilantro and switch off the stove.
11. Recipe is ready to serve.
Steps In Pictures :
1. In a pot, boil water with little oil.
2. Add Salt.
3. Add soya chunks / Meal maker and
let it sit for 5 minutes or less.
4. Drain the water and keep it aside.
5. In a pan, dry roast the ingredients above
in the “TO Dry Roast” column.
6. Cool them and grind it to fine powder,
Keep it ready.
7. . In a pot, heat oil, add Bay leaf, Kal paasi,
Cinnamon stick, Star Anise, Fennel seeds, Cumin seeds,
Clove, Mustard seeds and let it splutter.
8. Add Onion, curry leaves, green chilli and
saute until the onions turn soft.
9. Add tomatoes.
10. Add salt and saute until tomatoes gets mashed.
11. Add the boiled Meal makers.
12. Add Turmeric powder.
13. Add freshly roast and grinded powder and
mix all well together.
14. Add little water.
15. Let it cook for 5 minutes by covering a lid.
16. Meanwhile, in a mixer jar add the ingredients in ” To Grind “.
17. Grind it to a smooth paste by adding
little water.
18. Add the grinded paste to the curry along
some by adjusting the gravy consistency.
19. Let it cook for 5 – 7 minutes in medium flame
by covering a lid. Stir it sometimes to
avoid burnt one.
20. Finally add chopped coriander leaves /
Cilantro and switch off the stove.
21. Recipe is ready to serve
as side dish for any type of main course or
roties, Dosa, Chapati, poori.
Note for the dish :
1. You can just skip the freshly roasting and grinding the powder process and instead add store bought curry powder or chicken masala or homemade curry powder.
2. Do not add cover the lid fully after adding the coconut paste, just cover the lid along with a spatula to avoid overflow.
3. We can skip Cinnamon stick, fennel seeds while grinding coconut paste if you wish.
Try it out upcoming chefs.
