Rich Soy chunks kurma



  1. Soy chunks – 1.5 cups
  2. Pepper powder – to taste
  3. Salt to taste
  4. Coconut oil – 1 tbsp.
  5. Ghee -1 tsp.
  6. Onion – 1 cup, thinly sliced
  7. Greenchilly – 2 numbers, slit
  8. Tomato – 1/4 cup, finely chopped
  9. Thick coconut milk – 1/2 cup
  10. Water – 1.5 cups
  11. Cilantro – 1/4 cup, finely chopped
  12. Cashews – 1 tbsp., halved
  13. Coconut cuts – 2 tbsps.

For the masala paste:-

  1. Coconut oil – 2 tbsps.
  2. Onion – 1 cup , thinly sliced
  3. Greenchilly – 1 number, slit
  4. Ginger – 1 heaping tsp, very finely chopped
  5. Garlic – 5 big cloves
  6. Coriander powder – 1.5 heaping tsps.
  7. Red chilly powder – 1/2 -3/4 tsp.
  8. Turmeric powder – 1/2 tsp.
  9. Garam masala powder – 1 tsp.
  10. Tomato – 1/2 cup, finely chopped
  11. Cashews – 5-7 numbers, presoaked in hot water


  1. Soak the soy chunks in water (at room temp., no need of using hot water) for 20 minutes. Squeeze the soy chunks well & transfer them to a pressure cooker. Cook for 2 whistles on high heat adding 1.75 tsp. of salt, 1/2 tsp. of pepper powder and a pinch of red chilly powder. Open the cooker once the pressures completely subside and drain out all the left over water from the cooked soy chunks. Transfer the cooked soy chunks to a bowl full of cold water. Squeeze them really well and keep aside.
  2. For the masala paste, heat oil in a broad non-stick pan and add the thinly sliced onions, slit greenchilly, the ginger juliennes and chopped garlic. Saute’ till the onion turns golden brown in colour. Add all the masala powders except garam masala powder and stir fry for 2 minutes on low heat. Add the tomato and fry for 15 minutes or till oil separates. Add the garam masala powder and mix. Grind to a very smooth paste adding little water along with the cashews.
  3. In a pan, heat 1 tbsp. of oil & add the thinly sliced onions+ the greenchillies. Cook till golden brown in colour.
  4. Add the cooked soy chunks, the masala paste, 1/4 cup of chopped tomato, 1.5 cups of water, salt & pepper powder and bring the mixture to a boil. . Cook till the gravy thickens sufficiently. Add the coconut milk & mix. Check for salt & add more if needed. Switch off heat and garnish with chopped cilantro.
  5. In a wok, heat ghee & toast the cashews & the coconut cuts till golden brown in colour. Pour this over the curry.
  6. Serve hot with roti/paratha/porotta.
This entry was posted in Traditional Kerala dishes, vegetarian gravy for dinner. Bookmark the permalink.

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