Soya Chettinad

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I recently got this mini soya chunks from supermarket . This particular food item was long forgotten and I wondered how. Soya is one of the healthiest foods I must say, off course everyone knows about this protein rich goody. It can be used as an alternative to animal proteins, so vegetarians here is one protein supplement you mustn’t miss.

Soya chunks has a tender fleshy texture when it is ready to use. I know a lot of friends who dislike soya for its same meaty, fleshy texture. Nevertheless, choice is yours!

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I made a semi gravy with coconut and whole lot of spices and served it with my all time favourite ghee rice. This gravy will even complement roti/neerdosa as well. I sourced this recipe out of TV show and adjusted the spice level.  Like I did ; you can always alter the recipe to suit your taste buds. This soya gravy made my Deepavali more flavoursome 😉
Ok! now lets get you cooking.

Procedure.

Chettinad gravys are high on spices, lot of black peppercorns, dried red chillies, curry leaves, garam masala spices go into their cuisine.

1-1

Heat 2-3 tbsps oil in a  pan, add cinnamon, cardamoms,cumin seeds, fennel seeds, black peppercorns,cashew nuts, curry leaves ,ginger,garlic and cloves and sauté for 1 minute.

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Now its time to add onions, mix and sauté for 2-3 minutes.

2

Add tomato and mix well and sauté till tomato becomes soft.

3

Add red chilli  powder, turmeric powder,coriander powder and mix well. Add scraped coconut and salt, mix well and sauté for 1 minute and remove it from heat. Cool it down to room temperature.

4_1

Grind this with little water to a fine paste.

4

Heat remaining oil in another pan, add bay leaves ,curry leaves, green chillies and remaining curry leaves and sauté for 1 minute. Add ground paste, mix and cook for 8-10 minutes. Add 3-4 cups water, mix and bring to a boil. Add soya chunks, mix well and cook for 8-10 minutes and tasty Soya Chettinad is ready to taste.

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Ingredients

  • Soya bean chunks soaked in water and drained1½ cup
  • Onions 2 medium
  • Tomato 1 medium
  • Ginger ½  inch
  • Garlic 6-7 cloves
  • Red chilli powder 1½ teaspoon
  • Turmeric powder ½ teaspoon
  • Cumin seeds 1 teaspoon
  • Cinnamon ½ inch
  • Green cardamom 3-4
  • Coriander powder 1 tablespoon
  • Fennel seeds  ½ teaspoon
  • Black peppercorns 1 teaspoon
  • Cloves 2-3
  • Curry leaves
  • Cashewnuts 6-7
  • Scraped coconut ½ cup
  • Salt to taste
  • Bay leaves 2
  • Fresh coriander leaves
  • Oil

Method

  • Heat 2-3 tbsps oil in a  pan, add cinnamon, cardamoms,cumin seeds, fennel seeds, black peppercorns,cashew nuts, curry leaves ,ginger,garlic and cloves and sauté for 1 minute.
  • Add onions, mix and sauté for 2-3 minutes.
  • Add tomato and mix well and sauté till tomato becomes soft.
  • Add red chilli powder, turmeric powder,coriander powder and mix well.
  • Add scraped coconut and salt, mix well and sauté for 1 minute.
  • Remove it from heat. Cool it down to room temperature.
  • Grind this with little water to a fine paste.
  • Heat 4-5 tbsp of oil in another pan, add bay leaves ,curry leaves, green chillies and curry leaves and sauté for 1 minute.
  • Add ground paste, mix and cook for 8-10 minutes.
  • Add 3-4 cups water, mix and bring to a boil.
  • Add soya chunks, mix well and cook for 8-10 minutes.
  • Garnish it with fresh coriander leaves and 1tsp of Scraped coconut.