wellhealthorganic.com Soya Chunks Recipe: Experience the rich medley of flavors in this delectable Soya Chunks Fry, boasting a harmonious blend of spices, caramelized onions, and tangy tomatoes. This dish offers a hearty, meat-free option that’s sure to satisfy.
Soya Chunks Recipe
- Preparation Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Cuisine: Kerala, South Indian
- Course: Main Course
- Diet: Vegan, Vegetarian
- Difficulty Level: Moderate
Ingredients:
For Preparing Soya Chunks:
- 1 cup soya chunks (meal maker or soya nuggets)
- 2.5 to 3 cups water
- A pinch of salt
Other Ingredients:
- 3 tablespoons coconut oil or any neutral oil
- 1-inch cinnamon
- 2 cloves
- 1 green cardamom
- 1 cup thinly sliced onions
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 12 to 15 curry leaves
- 2 to 3 green chilies, sliced
- ½ cup finely chopped tomatoes or 1 medium tomato
- ¼ teaspoon turmeric powder
- ¼ teaspoon crushed black pepper
- ¼ teaspoon Garam Masala
- ½ teaspoon fennel powder
- ½ teaspoon cumin powder
- ½ teaspoon Kashmiri red chili powder or ¼ tsp cayenne or any spicy red chili powder
- 1 teaspoon coriander powder
- Salt, to taste
- 5 to 6 tablespoons water
- 2 tablespoons chopped coriander leaves (optional)
To Serve:
- 2 to 3 lemon wedges
Also Read: Bisi Bele Bath
Instructions:
Preparing Soya Chunks:
- Rinse the soya chunks or meal maker in a strainer 2 to 3 times.
- In a pan, add the rinsed soya chunks and water. Cook for 8 to 9 minutes on medium heat.
- Drain the soya chunks and rinse well with fresh water.
- Once warm, squeeze the soya chunks between your palms to remove excess liquid. Set aside.
Making Soya Fry:
- Heat coconut oil in a pan or skillet over low heat. Add cinnamon, cloves, and green cardamoms. Fry for a few seconds until they crackle.
- Add thinly sliced onions, finely chopped garlic, and ginger. Sauté over medium-low heat until onions soften and turn light golden. Add a pinch of salt to expedite cooking.
- Once onions are golden, switch off the heat. Add slit green chilies and curry leaves. Switch on the heat and sauté for a minute.
- Add finely chopped tomatoes. Sauté until tomatoes turn soft and mushy, and oil releases from the sides.
- Reduce heat to low and add turmeric powder, crushed black pepper, garam masala powder, fennel powder, cumin powder, Kashmiri red chili powder or paprika, and coriander powder. Mix well and sauté for 1 to 2 minutes, ensuring spices don’t burn.
- Add the prepared soya chunks and season with salt. Pour in 5 to 6 tablespoons of water and mix well.
- Cover and steam for 5 to 6 minutes on low heat. Check periodically and sprinkle water if the mixture sticks.
- Once done, remove the lid. The dish should be dry without excess liquid. Garnish with coriander leaves.
Also Read: Kali Dal
Serving:
- Serve hot with roti, parotta, paratha, or rice.
- Garnish with lemon wedges.
- Leftovers can be refrigerated and reheated in a skillet.
Notes:
- Use fresh soya chunks within their shelf life.
- Adjust spice levels according to preference.
- For a gravy version, add thick coconut milk after cooking.
- Leftovers can be reheated gently to preserve flavor and texture.