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