Soya Chunks Kurma
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.