Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
Soya Chunks are rich in fiber and proteins and has a lot of health benefits. It is quick to cook, with a protein content equal to that of meat.
Preparation time : 10min
Cooking time : 15min
Makes 3 to 4 servings
- 12 to 15 Soya chunks
- 1/2 tsp tamarind paste
- 1/4 tsp turmeric powder
- 2 tsp coriander seeds
- 1 tsp jeera/cumin seeds
- 4-5 red chilies
- 1/2 tsp saunf/fennel seeds
- 3 onions, chopped
- 1 1/2 tomatoes, chopped
- 1/4 cup grated coconut
- 1 tsp mustard seeds
- 4 or 5 curry leaves
- 3 tbsp oil
- salt to taste
- Boil water in a pan with little salt. Add soya chunks and switch off the flame and keep it in the water for 5 minutes.
- Drain the water and wash the soya chunks with normal water and squeeze out the water completely.
- You may cut it into half if you like and keep it aside.
- Heat 1/2 tsp oil in a pan and add coriander seeds, jeera seeds, fennel seeds, red chilies and saute well. Make sure you turn off the heat before the chilies are burnt. Remove from pan.
- In the same pan, saute the 1 and 1/2 chopped onions until it slightly turns brown.
- Add tomatoes and cook until it gets mushy.
- Add grated coconut and turn off the flame immediately. Allow it to cool.
- Grind both together into a smooth paste and keep it aside.
- Heat Oil in a pan and add mustard seeds. When it starts to crackle add the remaining onions, curry leaves and saute it.
- Add soya chunks.
- Add the grounded paste and saute it for a couple of minutes.
- Add tamarind paste, 1 and 1/2 cup of water and Salt to taste.
- Cook in a slow flame until it thickens.
- Garnish with coriander leaves.
- It can be served with Roti, Dosa and Rice.