Soya Chunk Curry Kerala style

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SOYA CHUNK CURRY


A savory, plant-based curry perfect for pairing with hot rice or flaky paratha.

Ingredients

  • Main: 2 cups Soya chunks

  • Aromatics: 4 medium onions (chopped), 4 green chillies (slit), 1 tomato (chopped), 4 cloves garlic (crushed or minced)

  • Spices (Boiling): 1/4 tsp Turmeric powder, 2 tbsp Chilli powder (adjust for heat), 2 tsp Coriander powder

  • For Tempering (Tadka): 2 tbsp Oil, 1 tsp Mustard seeds, 2 Dried red chillies, 1 sprig Curry leaves, 1 tsp Fennel seeds

  • To Taste: Salt


Preparation Steps

1. Prep the Soya Chunks

  1. Place soya chunks in a pot with enough water to cover them.

  2. Boil on medium-low flame for 15 minutes.

  3. Drain the water and let them cool slightly. Squeeze firmly to remove all excess water. This ensures they absorb the curry flavors later.


2. Simmer the Base

  1. Transfer the squeezed soya chunks into a clean pot.

  2. Add the chopped onions, garlic, green chillies, and tomato.

  3. Stir in the turmeric, chilli powder, and coriander powder.

  4. Add enough water to create a gravy and bring to a boil.

  5. Boil for 10 minutes, then reduce heat to low and simmer for another 20 minutes until the chunks are tender and the spices are well-incorporated.


3. The Tempering

  1. In a separate small pan, heat the oil.

  2. Add mustard seeds and let them pop. Add the dried chillies, fennel seeds, and curry leaves. Saute until fragrant.

  3. Pour this aromatic oil mixture into the pot with the cooked soya chunks.


4. Final Touch

  1. Stir everything well to combine the tempered oil with the gravy.

  2. Cook on low heat for a final 10 minutes.

  3. Season with salt to taste.


Serve steaming hot alongside Basmati rice or Paratha.

Tip: If you prefer a thicker gravy, you can mash a few of the soya chunks or let the water reduce slightly more during the final 10-minute simmer.




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