Soybean is a legume with rich proteins. Soy (also known as soya) products are available as chunks, milk, flour, tofu etc., Because of its complete protein profile, it is liked more by younger generations. I use soy chunks mostly to prepare Masala Kuzhambu.
Here is simple, tasty Soy Chunks Kurma prepared in a pressure cooker.
Serves: 4 to 6
Cooking time: 25 minutes except soy soaking time.
- Soy chunks – 200 gram
- Thick curd – 2 table spoon
- Turmeric – ¼ tea spoon
- Red chilli powder – ¾ tea spoon
- Coriander powder – 1½ tea spoon
- Coriander leaves – few
- Salt – as per taste
- To grind
- Coconut – ½ of a full coconut
- Tomato – 1 no
- Onion small – 1 no
- Green chilli – 4 no
- Cloves – 3 to 4 no
- Cardamom – 1 no
- Garlic – 6 cloves
- Aniseed – ½ tea spoon
- Fried chick pea (pottukadalai) – ½ table spoon
- Ginger – small piece
- Cinnamon – small piece
- For seasoning
- Onion chopped – 1 no
- Aniseed – 1 tea spoon
- Curry leaves – few
- Oil – 1 table spoon
- Soak soy chunks in hot water for 30 minutes or till soft; wash twice and squeeze out the water well and keep; grind items given to a smooth paste.
- In a cooker, add oil and do the seasoning; when onion is transparent, add soy chunks and fry for 3 to 4 minutes.
- Add salt, turmeric, red chilli, coriander powder and mix well; fry for 2 minutes; now add ground masala, curd and mix well.
- Add 2 to 3 cups of water to adjust the consistency as you need and mix; add coriander leaves, some curry leaves; close and pressure cook for one whistle; after cooling, open and mix well.
- Serve hot with chappati, poori, paratha or rice.
- Soy flakes can also be used with reduced soaking time.