Its supposed to be summer here in US. but slowly the weather is changing. A slight chill is present these days in the mornings and late evenings. Lovely weather I would say. Not too hot and not too cold. May be because of the weather change, fever, cold, sore throat and viral infections are rampant every where. First my neighbour's kids got the fever and slowly passed to me as I spend a lot of time with them :( That followed a fresh bout of allergy rashes has left me weak and home bound for a week. With all this, cooking has taken a backward seat and I am unable to try new dishes as much as I like. How ever I didnt want to miss Jagruti's Potluck Party, Cyber Style for this month. To those of you who are not familiar with the potluck party, it is a fun event for bloggers. They post new dishes for the party on 10 th of every month and then the bloggers are assigned a partner. We get to make the yummy dishes of our partners and post the recipe on 28 th of the month. I have already posted 2 sweets ( Khubani Ka Meetha and Kaju Katli ) and Vegetable Fried Rice for the party. This month I wanted to post a gravy and decided upon on Soya curry. The recipe source is my hubby and is based on what he calls Kerala Style Curries :) So here it is Kerala style Soya Chunks Curry.
By the way thinking about it, I am not sure why I begin most of my posts talking about weather and health. Even when I talk to my home and my in laws, when they ask whats the news here, I do not have much to tell. Everything is fine and weather and health are the only things of which I can elaborate a bit I guess and want to share the same news with my blog readers as well :) Not elaborating more on random topics and going directly to the recipe :) A very simple and basic recipe with roasted coconut and coconut milk lending an awesome flavor to the dish. We make it mildly spicy but you can adjust the amount of dry red chillies and chilly powder used as per your taste.
Kerala Style Soya Chunks Curry:
Ingredients:
1 cup Soya Chunks
1 Medium sized onion
1 Tbsp Ginger Garlic Paste
3 - 4 Curry Leaves
1 small Tomato
1 green chilly
1/4 Tbsp Turmeric
3/4 - 1 Tbsp Chilly Powder
1 cup Thin Coconut Milk
1/4 cup Thick Coconut Milk
Salt
Chopped coriander leaves for garnishing
To Roast:
1/2 - 3/4 cup Grated Coconut
1 Tbsp Fennel Seeds
0.5 Tbsp Coriander Seeds
1 small Cinnamon Stick
2 Cloves
1 Green Cardamom
3 Dry Red Chillies
Tempering:
1 Tbsp Oil
1 Tbsp Mustard Seeds
Prepping:
Step 1: Dry Roast Coriander seeds, fennel seeds, Cardamom, Cinnamon stick and cloves in a pan for 2 min. Then add grated coconut and roast when the coconut starts turning light brown.
Step 2: Grind the roasted coconut mixture into a smooth paste adding little water.
Step 3: Cut onion into small thin slices. Chop green chilly and tomato as well.
Step 4: Add the Soya Chunks to boiling water and cook for around 10 min after adding salt. The Soya Chunks will become swollen. Switch off. Drain water and let the soya chunks cool. Then squeeze the water off the soya chunks.
Method of Preparing:
Step 1:
Heat oil in a pan. When the oil becomes hot, add mustard seeds. Let it crackle. Then add the thinly sliced onions. Fry for 2 minutes and then add curry leaves and green chilly.
Step 2:
Once the onions turn light brown in color, add the ginger garlic paste. Mix and stir for 2 min.
Step 3:
Add Turmeric and Chilly Powder. Mix well for a minute. Then add the ground coconut paste. Cover and cook for 3 - 5 min.
Step 4:
Now add the tomato and cook it till it becomes mushy. Add salt and mix well.
Step 5 :
Add the Soya Chunks and let it cook covered for 3 min. Then add 1/4 cup of thin coconut milk. Let it simmer for 5 min. Adjust salt to the gravy if required.
Step 5:
Now add the thick coconut milk and cook for 3 min. Switch off and garnish with coriander leaves.
Yummy Soya Chunks Curry is ready. Enjoy with Rice or Roti.
Note:
Sending to Jagruti's Potluck Party, Cyber style:
By the way thinking about it, I am not sure why I begin most of my posts talking about weather and health. Even when I talk to my home and my in laws, when they ask whats the news here, I do not have much to tell. Everything is fine and weather and health are the only things of which I can elaborate a bit I guess and want to share the same news with my blog readers as well :) Not elaborating more on random topics and going directly to the recipe :) A very simple and basic recipe with roasted coconut and coconut milk lending an awesome flavor to the dish. We make it mildly spicy but you can adjust the amount of dry red chillies and chilly powder used as per your taste.
Kerala Style Soya Chunks Curry:
Ingredients:
1 cup Soya Chunks
1 Medium sized onion
1 Tbsp Ginger Garlic Paste
3 - 4 Curry Leaves
1 small Tomato
1 green chilly
1/4 Tbsp Turmeric
3/4 - 1 Tbsp Chilly Powder
1 cup Thin Coconut Milk
1/4 cup Thick Coconut Milk
Salt
Chopped coriander leaves for garnishing
To Roast:
1/2 - 3/4 cup Grated Coconut
1 Tbsp Fennel Seeds
0.5 Tbsp Coriander Seeds
1 small Cinnamon Stick
2 Cloves
1 Green Cardamom
3 Dry Red Chillies
Tempering:
1 Tbsp Oil
1 Tbsp Mustard Seeds
Prepping:
Step 1: Dry Roast Coriander seeds, fennel seeds, Cardamom, Cinnamon stick and cloves in a pan for 2 min. Then add grated coconut and roast when the coconut starts turning light brown.
Step 2: Grind the roasted coconut mixture into a smooth paste adding little water.
Step 3: Cut onion into small thin slices. Chop green chilly and tomato as well.
Step 4: Add the Soya Chunks to boiling water and cook for around 10 min after adding salt. The Soya Chunks will become swollen. Switch off. Drain water and let the soya chunks cool. Then squeeze the water off the soya chunks.
Method of Preparing:
Step 1:
Heat oil in a pan. When the oil becomes hot, add mustard seeds. Let it crackle. Then add the thinly sliced onions. Fry for 2 minutes and then add curry leaves and green chilly.
Step 2:
Once the onions turn light brown in color, add the ginger garlic paste. Mix and stir for 2 min.
Step 3:
Add Turmeric and Chilly Powder. Mix well for a minute. Then add the ground coconut paste. Cover and cook for 3 - 5 min.
Step 4:
Now add the tomato and cook it till it becomes mushy. Add salt and mix well.
Step 5 :
Add the Soya Chunks and let it cook covered for 3 min. Then add 1/4 cup of thin coconut milk. Let it simmer for 5 min. Adjust salt to the gravy if required.
Step 5:
Now add the thick coconut milk and cook for 3 min. Switch off and garnish with coriander leaves.
Yummy Soya Chunks Curry is ready. Enjoy with Rice or Roti.
Note:
- If you want some thickness for the gravy, you can try adding some cashew paste.
Sending to Jagruti's Potluck Party, Cyber style:
I used to hate soya as a child but now I am addicted...that curry there looks delicious
ReplyDeleteI have tried making a dish with soya only once with disastrous results.. this one looks yumm :) thank you for posting.
ReplyDeletewe love soya chunks and this curry looks like a hit...it will taste awesome with some white rice and pulinji,yumm :-)
ReplyDeleteYummy luking soya granules gravy.
ReplyDeletehttp://www.mahaslovelyhome.com/2013/08/home-made-egg-less-avocado-oats-honey.html
Lovely Soya curry, my kids love soya. I shallow fry them after squeezing out the water prior to adding to the gravy, to remove that peculiar taste which makes some people hate soya. Your curry sounds tasty. Bookmarked!
ReplyDeleteI love soya. Forms a great substitute. This curry looks delicious, great for a cold day.
ReplyDelete