Soy Chunks Masala Kuzhambu (Curry)

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.

Ingredients

• Soy chunks – 200 gm
• Frozen peas – 1 cup
• 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 taste
• 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

Method

• 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.

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

• 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.

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

• Garnish with coriander and serve with rice/chappati.

Tips

• 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.