Soy chunks and coconut masala fry



  1. Dried Soy chunks – 1 cup
  2. Salt to taste
  3. Coconut oil – 2 tbsps.+ 1 tbsp.; divided
  4. Onion – 4 numbers, medium; thinly sliced
  5. Shallots – 10 numbers; sliced
  6. Garlic – 4 big numbers; chopped
  7. Coconut cuts – 1/4 cup
  8. Ginger – 1/2 tsp.; pasted
  9. Turmeric powder – 1/4 tsp.
  10. Kashmiri chilly powder – 1/2 tsp.
  11. Coriander powder – 1 heaping tsp.
  12. Garam masala powder – 1/2 tsp.
  13. Tomato – 1/4 cup; finely chopped
  14. Crushed pepper corns- 1/4 tsp.


  1. Soak the soy chunks in hot water for 20 minutes. Wash the soy chunks well and squeeze out the water from the chunks. Repeat this step 3 times. Cut the soy chunks into smaller pieces.
  2. Transfer the chopped chunks into a pressure cooker. Add a pinch of turmeric powder, 3/4 tsp. of salt and 1/4 cup of water. Cook for a whistle on medium heat.
  3. Heat 2 tbsps. of coconut oil in a wok and add the thinly sliced onions, chopped garlic, curry leaves and coconut cuts. Saute’ till the onion turns golden brown in colour. Add the ginger paste and cook till the raw smell goes.
  4. Stir in the masala powders and stir fry for 2 minutes on low heat.
  5. Add the chopped tomato and fry for 10 minutes or till oil separates.
  6. Add the cooked soy chunks and 1 more tbsp. of oil.
  7. Fry for 10-15 minutes or till dry. Finally add the crushed pepper corns and remove from heat.
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