Soya chunks also know as Meal maker or Soya nuggets are rich source of protein and fiber. It is a great meat alternative for vegetarians. They can be added to curries, soups, stew, kulambu, biryani etc. Today we will learn how to make soya chunks kulambu following this easy recipe.
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| Plantain poriyal-rice-soya chunks kulambu |
Soya Chunks Kuzhambu-Meal Maker Kulambu
Prep Time : 15 mins
Cook Time : 20 mins
Serves: 3-4
Recipe Category: Side Dish-Kuzhambu
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves: 3-4
Recipe Category: Side Dish-Kuzhambu
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Soya chunks -10-12
Turmeric powder – a pinch
Diluted tamarind water – 1/2 cup
Salt needed
For the Masala
Coriander seeds -2 1/2 tsp
Jeera/ cumin seeds – 1 tsp
Red chillies -4-5
Fennel seeds/ sombu -1/2 tsp
Cloves -1-2
Cinnamon stick – 1 inch piece
Onion -1/4 cup chopped
Tomato -1 cup chopped
Grated coconut – 1/4 cup (used for thickening)
Oil – 2 tsp for frying the masala
For the Seasoning
Oil – 2 1/2 tbsp
Mustard seeds – 1 tsp
Shallots/ pearl onions – 6-7 (cut it into half)
Curry leaves – a sprig
For Garnishing
Coriander leaves – 1 tbsp finely chopped
Preparation
Boil water in a pan with a little salt. Add soya chunks and switch off the flame. Let it remain in the water for 10 minutes. Drain the water completely, wash the soya chunks well under running water and squeeze out the water. Cut it into half and keep it aside. Soya chunks is ready now.
Soak very little tamarind (to be precise the size of a small marble) in 1/2 cup of water and extract it juice. Discard the pulp. If using tamarind paste, dilute 1/2 tsp (flat) paste in 1/2 cup of water. Since we are adding tomatoes, we do not need much tamarind. It is just to give the kulambu a slight tangy taste.
Heat oil in a pan, add coriander seeds, jeera seeds, fennel seeds, cinnamon, cloves, red chillies and saute well. Remove from pan. Take care not to burn the chillies. (1)
In the same pan, saute the onions until it turns translucent, then add tomatoes and cook until tomatoes become mushy. Add grated coconut and switch off the flame. Saute the coconut in the heat of the pan itself. Allow it to cool. (2)
Grind (1) and (2 ) together to a smooth paste. Our masala for the kulambu is ready.
We have soya chunks, tamarind water and masala paste ready, now preparing the kuzhambu is a breeze.
Method
Heat oil in a kadai/pan, add mustard seeds, when it splutters, add pearl onions, curry leaves and saute until onions turn translucent.
Add the soya chunks and saute for 2-3 seconds.
Add the ground masala paste and saute for 2-3 minutes. Add diluted tamarind water, 1 cup of water, salt needed and cook on medium flame until the kulambu thickens. You can adjust the consistency of the kulambu as per your preference.
Garnish with coriander leaves and serve with rice or as a side dish for idli, dosa.
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nice flavourful kuzhambu. good combo with rice.
Delicious, Drooling here
Easy to make and tasty recipe!
Yummy and delicious curry….
awesome receipt
I made this today.. My hubby and kid both liked it a lot
Different taste…enjoyed it…