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February 1, 2016

Soya Chunks Kuruma / Meal Maker Gravy | Side dish for chapathi

     If you are bored with making vegetable kuruma as side dish for chappathis, Soya Chunks Kuruma is a good and healthy alternative. It is also very tasty and a good vegetarian alternative for those who can’t have non-veg kurumas.



Recipe Cuisine: Indian | Recipe Category: Side dish for roti
Preparation Time: 20 mins  | Cooking Time: 20 mins | Yields: 3 cups

Ingredients:
Soya Chunks (small size )
1 cup
Onion (medium size)
3
Tomato (medium size)
2
Dry Powders:

Turmeric Powder
½ tsp
Red Chilly Powder
1 tsp
Coriander Powder
2 tbsp
To Temper:

Oil
1 tbsp
Mustard Seeds
½ tsp
Bay Leaf
1
Curry Leaves
1 spring
To roast and grind into paste:

Oil
1 tsp
Cinnamon
1 inch
Clove
2
Cardamom
1
Fennel Seeds / Sombu
2 tsp
Ginger
1 inch
Garlic Pods
3
Poppy Seeds / Kasa kasa
1 tsp
Roasted Gram/Pottukadalai
1 tbsp
Badam
3
Roasted Ground Nut
2 tbsp
Coconut
¼ cup
To Garnish:

Chopped Coriander Leaves
1 tbsp

Procedure:
Preparation Procedure:
1. Remove the skin of the onion and wash them. Then cut them into small pieces.
2. Wash and chop the tomato into small cubes.
3. Wash and remove the skin of the ginger and chop it into small pieces.
4. Remove the skin of the garlic and cut them into small pieces.
5. Wash and chop the coriander leaves into very small pieces.
Cooking Procedure:
6. Heat 2 cups of water and put the soya chunks into the warm water. Keep it aside for 15 mins. Then drain the water and rinse them 2 times with fresh water. Keep it aside.
7. Heat the oil in a pan, add cinnamon, cloves, cardamom and fennel seeds. Fry for few seconds, then add poppy seeds, ginger (from 3) and garlic (from 4). Saute till the garlic becomes golden color.
8. Now add the roasted gram, badam and roasted ground nuts. Switch off the flame and allow them to cool down completely.
9. Then grind this roasted mixture with coconut into smooth paste using little water. Keep it aside.
10. Heat the oil in a pressure cooker, add mustard seeds and wait for popping. Then add the bay leaf and curry leaves. Sauté till the leaves becomes crisp.
11. Then add the chopped onion (from 1) and sauté till the onion becomes transparent.
12. Now add the chopped tomatoes (from 2) and fry till the tomatoes becomes mushy.
13. Add soya chunks ( from 6), turmeric powder, red chilly powder, coriander powder and salt. Mix them well and fry for 2 mins.
14. Now add the ground paste (from 9) and required water, mix them well and pressure cook for 1 whistle in high flame. Then switch off the flame and allow it to cool down.
15. After the pressure has gone, add the chopped coriander leaves (from 5) and give a stir. Transfer the kuruma into serving bowl,
     Yummy and delicious kuruma is ready to serve with roti and dosai.
Note:
1. Adjust the water level according to your requirement. Because for rotis we want the kuruma to be little bit thicker than dosai.

    Click here for more kuruma recipes.



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