≡ Menu

Soy Chunks Masala Kuzhambu (Curry)

Soy_Chunks_Masala_Kuzhambu_Curry_1 Soy (also called soya) chunks are rich in high quality protein and very good for health especially for women in menopause period. I often use soy chunks with other vegetables. Soy chunks are prepared from soybean, which is easy to use. Delicious dishes can be prepared with soy chunks.

Here I prepared ‘Soy Chunks Masala Kuzhambu’ with poppy seeds as one of the spices to give rich taste and flavour.

Serves: 4 to 6

Cooking time: 30 minutes approximately other than soaking soy chunks.


  • Soy chunks – 200 gm
  • Frozen peas – 1 cupSoy_Chunks_Masala_Kuzhambu_Curry_2
  • Potato cut into cubes – 1 cup
  • Carrot chopped – ½ cup
  • Onion chopped – 1 no
  • Tomato chopped – 2 no
  • Green chilli chopped – 2 no
  • Red chilli powder – 1 tea spoon
  • Turmeric powder – ¼ tea spoon
  • Coriander powder – 2 tea spoon
  • Ginger garlic paste – 1 table spoon
  • Coriander leaves – few for garnishing
  • Salt – as per tasteSoy_Chunks_Masala_Kuzhambu_Curry_3
  • For wet grinding
    • Grated coconut – 1 table spoon
    • Poppy (Kasa Kasa) seeds – 1 table spoon
    • Cashew nut – 4 no
  • For seasoning
    • Aniseed – 1 tea spoon
    • Cloves – 2 to 3 no
    • Cinnamon – 1 piece
    • Oil – 1½ table spoon


  • Soak soy chunks in hot water for 30 minutes; soak poppy seeds and cashew nuts in 2 table spoons of water for 20 minutes.
  • Grind cashew nut, coconut and poppy seeds to a fine paste; wash soaked soy chunks twice and squeeze out the water.
  • Heat a cooker, add oil, do the seasoning; then add onion, green chilli and fry till onion is transparent; add tomato, ginger garlic paste and fry till tomato is soft.

Soy_Chunks_Masala_Kuzhambu_Curry_4 Soy_Chunks_Masala_Kuzhambu_Curry_5

  • Add all dry masalas, salt and fry for few seconds; add carrot, potato, peas and fry for few seconds.

Soy_Chunks_Masala_Kuzhambu_Curry_6 Soy_Chunks_Masala_Kuzhambu_Curry_7

  • Add soy chunks, fry for few seconds; add ground masala, mix well, add 4 cups of water or add according to the consistency you need.

Soy_Chunks_Masala_Kuzhambu_Curry_8 Soy_Chunks_Masala_Kuzhambu_Curry_9

  • Close the cooker and pressure cook for one whistle; allow it to cool.

Soy_Chunks_Masala_Kuzhambu_Curry_10 Soy_Chunks_Masala_Kuzhambu_Curry_11

  • Garnish with coriander and serve with rice/chappati.



  • Soy has the tendency to absorb all water in the gravy.
  • Any other vegetable like beans, can also be added.

This post is part of the event “Think Spice Think Poppy Seeds” hosted by Radhika Vasanth of Food for 7 Stages of Life and scheduled by Sunita’s World.

{ 5 comments… add one }

  • Priya December 18, 2009, 2:52 pm

    Such a healthy and delicious curry with all those veggies, prefect with rotis and rice..

  • Sushma Mallya December 18, 2009, 6:29 pm

    Nice recipe again, i was thinking what to do with soya chunks and here i see ur delicious curry…thanks for sharing kamala…

  • foodlovers December 22, 2009, 2:37 am

    Nice one and healthy dish too

  • promethea September 21, 2010, 9:00 pm

    Where do you find the Soya chunks? Our local Indian grocer carries on Soya granules (like for a chili).

    Is there an online source?

    Thanks for the recipe!

  • janitha January 25, 2011, 3:45 pm

    very good dish with easy method.

Leave a Comment