veg salna recipe
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Soya chunks salna recipe

soya chunks curry recipe 
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: South Indian, Tamilnadu cuisine
Keyword: popular south indian recipe, side dish for appam, side dish for chapathi
Servings: 4 servings
Author: Jinoo Jayakrishnan
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Ingredients

  • 3/4 cup soya chunks

to saute and grind

  • 1.25 tbsp oil
  • 1 inch cinnamon stick
  • 1 pinch stone flower/kalpasi
  • 4 no cloves
  • 3 no garlic cloves
  • 1/2 inch ginger
  • 1 no green chilli - broken
  • 1 medium onion - chopped
  • 1 no tomato - chopped
  • 1/2 cup coconut grated
  • 1/2 tsp poppy seeds
  • 1/4 tsp turmeric powder
  • 2 tbsp coriander powder
  • 1 tsp chilli powder

for the curry

  • 1/2 tbsp fennel seeds
  • 1 sprig curry leaves
  • 1 medium onion - finely chopped
  • 1/2 no tomato - chopped
  • salt to taste
  • 1.5-2 cups water
  • 1 handful coriander leaves - chopped finely

Instructions

to prepare soya chunks

  • to cook soya chunks, boil 3 cups water in a pan. put off and add the soya chunks. let it sit for 10 minutes. 
  • drain and wash it with cold water. keep it aside until use. 

to saute and grind

  • heat oil and add cinnamon, cloves, stone flower, cloves, garlic cloves, ginger, green chilli, onion and fry till brown
  • add tomato and fry till mushy. 
  • further add grated coconut, poppy seeds and fry for a minute. 
  • add turmeric powder, coriander powder and chilli powder. mix well and fry for half a minute. 
  • cool and grind to a fine paste. keep aside until use. 

for the curry

  • heat oil and pop in fennel seeds and curry leaves. 
  • add chopped onions and fry until transparent. 
  • further add chopped tomatoes and fry for a minute. 
  • squeeze out excess water from the soya chunks and add it to the pan. 
  • now add prepared masala, salt, 1.5-2 cups water. mix well to adjust consistency required. close and cook for 15 minutes on high
  • open and add chopped coriander leaves. close and cook again for 10 minutes on medium heat. 
  • open and serve hot with parotta/chapathi/poori/dosa/idli. 

Video