Soya Chunks Kurma

Kurma or korma is one of my favorite curries to have with roti/phulka, porotta and even dosa. I love all kinds of kurma – be it a mixed vegetable kurma or one with legumes / beans, I can have it anytime of the day, even by itself!!! I have already shared a few kurma recipes on the blog, so if you are a kurma lover like me, do check them out.

Today’s recipe is a spicy and delicious kurma with soya chunks. What I love the most about this kurma is how the soya chunks absorbs all the flavors from the masala, and turns juicy and delicious. Soya chunks is a great meat-substitute for vegetarians. I chucked in all the spices along with the masala to grind and cooked the masala on low heat to release all the flavors. Also I find cooking in pressure cooker lets the chunks absorb all the masala very well. Do try this soya chunks kurma and give me your feedback. I’m sure you will love it!!!

Soya Chunks Kurma

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Servings 2 – 3

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• 1 cup soya chunks
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• Pinch of asafoetida / hing
• 1 sprig curry leaves
• 1 large onion finely chopped
• Few coriander sprigs to garnish
• Salt to taste

To grind

• 1 medium tomato chopped
• 2 garlic cloves chopped
• ⅓ cup grated coconut
• 4 – 5 green chillies
• 1 tsp pottukadalai / roasted gram
• 3 – 4 cashews
• ¼ tsp turmeric powder
• ¾ tsp fennel seeds / perumjeeragam / saunf
• ¼ tsp cumin seeds / jeera
• ½ tsp coriander seeds

Instructions

• Bring a pot of water to boil and add the soya chunks. Boil for 5 minutes. Turn off the heat and drain after 10 minutes. Rinse the soya chunks in water 2-3 times and squeeze out the water.
• In a mixie jar add all the ingredients to grind along with ¼ cup water and grind to a paste.
• Heat a heavy bottomed pressure cooker and add oil. Add mustard seeds and when it splutters, add asafoetida, curry leaves and onion.
• Saute the onion till soft. Add the ground masala and fry in medium-low heat for 8-10 minutes or until raw smell goes.
• Add 1 cup water, soya chunks, salt and mix well. Close the lid and pressure cook for 1 whistle in low heat.
• Once pressure subsides, open the lid and add chopped coriander leaves. Add more water if the kurma is too thick.

Notes

• Adjust the spice level according to your preference.
• You can also cook this in a kadai or deep bottomed vessel. After adding soya chunks, cover and cook for about 8-10 minutes in low heat.

Course: Main Course

Cuisine: Indian