Soya chunks curry (Kerala style)

 

I love anything made out of Soya chunks, be it biryani or curries. We all know that its very nutritive and hence Vegetarians should include it in diet as often as possible as its a rich source of protein.  

I have prepared this curry the way my Dad prepares chicken curry.. Oh ya did I ever mention that my father is a superb cook  and he is famous for his Chicken curry. Although being a vegetarian I never tasted them but I loved the aroma of the curry. And I must say his cooking something for the family used to be a rare affair as he used to be very busy and amma had to ask us to cajole dad to cook especially chicken or mutton as amma never liked cooking non veg. I miss those childhood days spent with my parents which were all about fulfilling our likings, our wishes ....

 

I prepared this subzi the Kerala style as I wanted to send this to 'KeralaKitchen' and what better way to use the ingredients my dad adds in his chicken curry. 

 

I don't know if it came even closer to Dad's aromatic chicken curry but my family liked it and now I wish to prepare it for my dad also, the next time he visits us. Hopefully he would like it.... He would,I know for sure as he is the one person who always appreciated whatever I have prepared.. I love you papa!!!!

 

 Ingredients                                             Quantity                                            

Nutrella Soya Chunks                                  : 1 cup 

For the masala :

Coconut bits/pieces                                      : 1 tbsp
Tomato chopped                                           : 1 medium sized

Onion  chopped(lenghtwise)                      : 2-3 medium sized

Chilli powder                                                 : 1 tsp

Turmeric powder                                          : 1/4 tsp

Crushed Ginger and garlic                          : 2 tsp

Oil                                                                     : 2 tsp

Salt as per taste

To grind :

Grated Coconut                                             : 1/2 cup

Dry red chillies                                              : 3-4

Coriander powder                                         : 2 tbsp

Turmeric powder                                          : 1/2 tsp

Asafoetida                                                      : a pinch

Fennel seeds                                                  : 1 tsp

Black pepper                                                  :1 tsp

Cinnamon                                                       : 1 small stick broken into pieces

Bay leaves                                                       : 1-2

For seasoning:

Mustard seeds   : 1 tsp

Shallots chopped   :  2-3

Curry leaves   : a few
 

Preparation Method:                                                                                     

• Wash and soak the soya chunks in lukewarm water.
• In a frying pan, dry roast cinnamon, fennel seeds, black pepper and red chillies for 2-3 mins. Now add the coconut and roast it till coconut turns golden brown. Be careful not to burn the coconut. Stir continuously while roasting it.
• Lower the flame and add coriander powder, chili powder and turmeric powder. Roast for another min or so. Remove from flame and keep aside.
• Squeeze the water out of soya chunks and chop each of them into two halves.
• Heat oil in a cooker or any pan, add coconut pieces and sauté for till they are light brown in colour, add bay leaves, 3-4 curry leaves, Asafoetida, add chopped onions and sauté till it turns light brown, add ginger garlic and cook again for 3 mins on medium flame ,by stirring in between so that ginger garlic does not stick to the bottom of the pan.
• Now add turmeric, chilli powder, mix well. Add the chopped tomatoes as well. Cook till it turns soft.
• Add the soya chunks and salt into the masala , mix very well. Add 1/2 cup of water and pressure cook it for one whistle. switch of the gas.
• Grind the dry roasted ingredients into a fine paste by adding enough water and add it to the cooked Soya chunks.
• Cook it for another 5-8 mins on low flame by adding water if required, by stirring in between. Remove from flame.
• Heat oil in a tadka pan, splutter mustard seeds, add dry red chilli,  curry leaves and then add shallots. sauté till they turn light brown. Once done pour it on the soya curry and cover it with a lid. let it rest for some time before serving.
• Serve hot with roti or rice.

 

 

Tips:                                                                                                                  

• Adjust the water quantity as the per requirement . I didn't add much water as I wanted the consistency of gravy to be a bit thick.
• One can even add coconut milk instead of water to dilute the gravy.
• Adjust the spice quantity also as per the taste.

Health Benefits:                                                                                           

• Highly rich is Protein and Omega 3 fatty acids and hence an ideal for any vegetarians.
• Soya nuggets provide many vitamins, minerals, fiber and protein for growing children and hence start to include this in your kids diet as early as possible so that they develop  a liking for it.
• It also helps people with high blood pressure.
 
Sending this recipe to :
 
http://nivedhanams.blogspot.in/2013/08/sicsouth-indian-cooking.html and http://anuzhealthykitchen.blogspot.in/2012/07/south-indian-kitchen-series-event-1.html