Chettinad soya chunks curry recipe is Chettinad style soya chunks / meal maker gravy. I love the spicy chettinad cuisine from Chettinad region in Tamil Nadu, South India.
The curries in chettinad cuisine are aromatic as the masala is usually freshly ground.
There are a variety of non-vegetarian dishes that are popular in this cuisine. I decided to substitute soya chunks for meat and prepared this dish. The meaty texture of soya complements the chettinad style curry and tastes yummy.
For other soya chunks recipes do check out
This is a protein-rich dish that goes very well with pulao, ghee rice or curd rice as well as chapatis.
Now on to the recipe for easy mealmaker soya chunks curry.
Chettinad Soya Chunks Curry | Meal Maker Curry Recipe
Chettinad Soya Chunks Curry recipe
Category:Side Dish
Cuisine:Chettinad, South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
a flavorful soya chunks curry with coconut and aromatic spices.
Ingredients
- 1 1/2 cups soya chunks ( or meal maker )
- 1 onion medium-sized
- 2 tbsp shredded coconut
- 1 tomato medium-sized
- 1 tsp ginger-garlic paste
- 2 dry red chillies
- 1 tbsp black peppercorns ( milagu / kali mirch )
- 1 tsp cumin seeds ( jeera )
- 3 cloves ( lavangam / laung )
- 1 tsp fennel seeds ( sombu )
- 1 inch piece cinnamon ( pattai / dalchini)
- 2 star anise ( annasi poo / chakra phool )
- 2 cardamoms ( elakkai / elaichi )
- 1/4 tsp turmeric powder
- 2 tsp coriander powder
- 1/2 tsp red chilli powder
- A few curry leaves
- Coriander leaves for garnishing
- 1 tbsp oil
- Salt to taste
Instructions
- Soak soya chunks in hot water for around 30 minutes.
- Drain the water. Squeeze any excess water from soya chunks using your hands and keep them aside.
- Dry roast dry red chilies, cloves, cinnamon, star anise, cumin seeds, fennel seeds and peppercorns in a heavy-bottomed pan or kadai.
- In the same pan, dry roast shredded coconut separately till it turns golden brown.
- Grind the roasted ingredients together to a fine powder consistency.
- Finely chop onion and tomato.
- Heat oil in a pan. Add cardamoms.
- Add chopped onions, curry leaves and ginger-garlic paste.
- Saute till onions turn golden brown.
- Then add chopped tomatoes along with salt, turmeric powder, red chilli powder and coriander powder.
- Fry till tomatoes get mashed.
- Add soya chunks and fry for 2 minutes.
- Then add ground mixture and fry for a minute.
- Add a cup of water and let the gravy cook for around 10 minutes.
- Once the gravy reaches the desired consistency, remove from heat.
- Garnish with chopped coriander leaves and chettinad soya chunks is ready to be served hot!
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