Soya Varutharacha Curry or Soya Chunks in Roasted Coconut Gravy- Guest Post


Soya Varutharacha Curry
Author: 
Recipe type: Curry
Cuisine: Kerala
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Soya Chunks - 3 to 4 cups (soaked in water for 15 mins)
  • Grated Coconut - ½ cup
  • Chili Powder - 1 tbsp
  • Coriander Powder - 2 tbsp
  • Pepper powder - 1 tsp
  • Turmeric powder - ½ tsp
  • Water
  • Oil - 2 to 3 tbsp
  • Mustard seed - 1 tbsp
  • Cumin seed - 1 tbsp
  • Onion - 1 chopped
  • Ginger Paste - ½ tsp
  • Garlic Paste - ½ tsp
  • Plum Tomatoes - 2, cubed
  • Curry leaves - 1 sprig
  • Salt to taste
  • Parsley leaves - 1 fist full chopped
  • Coconut milk powder - 3 tbsp
  • Hot water - 1 to 2 cups
  • Garam Masala - 1 tsp
  • Lemon juice - ½ to 1 tbsp
Instructions
Making Coconut paste
  1. Dry roast the coconut, chili powder, coriander powder, turmeric, and pepper until it turns into a dark color. Put the powders only after the coconut starts changing color. Add some water and grind it into a paste.
Making Coconut milk
  1. Combine the coconut milk powder and hot water to make coconut milk.
Preparation:
  1. Add oil to a hot pan. Splutter the mustard and cumin seeds. Now add the onion. Once translucent add the ginger and garlic paste and stir until it turns brown. Now add the tomatoes. Stir until the tomatoes cook well and oil clears out. Now add the coconut paste, curry leaf, salt, and stir until the oil clears out.
  2. To this add the drained soya and stir well so that all the masala gets coated on the soya well. Cover the pan and cook until the dish becomes almost dry.
  3. Now add the parsley and coconut milk. Let it come to a boil and then add the garam masala and lemon juice. Let it simmer for 3-4 minutes.

 

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