Soya Chunks/nuggets curry is a perfect protein rich side dish for any Rotis. I usually make Yeasted Roti’s to go with it. It tastes good with regular whole wheat pulka or chapati as well.
Soya chunks or nuggets, also known as meal makers, are made from defatted soy flour, a by-product of extracting soybean oil. It is easy and quick to cook and known as veg meat. Though it does not have its flavour, it tends to absorb flavours well. I have shared Soya chunks in Biryani, and now, I want to share this kurma.
Soya nuggets – 1 to 2 cups
Oil – 1 + 1 tbl spoon
Cumin – 1tsp
Green chillies – 2 (slit)
Cashew – 10
Onion – 2 (medium, chopped)
Garlic – 8 – 10 (crushed)
Turmeric – ½ tsp
Red chilli powder – 1tbl spoon
Coriander – 2 tsp
Garam masala – 1tsp
Coconut – 1 cup (grated)
Curds – 1 small tumbler
Salt, sugar – to taste
Coriander leaves – little
-Take one saucepan, boil water and pour soya nuggets, and when it swells, drain the water and keep aside.
-Now, take one skillet, heat one tbl spoon of oil, and fry cashew, garlic, and onion.
-When the onion turns translucent, add all the dry masalas such as turmeric, red chilli powder, coriander powder and garam masala.
-Add coconut, switch off the flame and toss the coconut for 2 minutes.
-Cool the mixture, grind it into a smooth paste, and keep it aside.
-Now, heat one tbl spoon of oil, cumin, and green chillies toss for 1 minute. Next, add ground masala paste, adjust the consistency by adding water and boil.
-When it has boiled for a while, switch off the gas. Add beaten curd and drained soya and mix everything properly.
-Switch on the gas, and allow the gravy to boil. Garnish with chopped coriander and serve with roti or any flavoured rice.