Kerala Style Soya Chunks Curry
This spicy and flavorful Soya Chunks Curry is a delicious vegetarian and vegan alternative to the famous Kerala Beef Curry. Pressure-cooked soya chunks develop a meaty texture that closely resembles beef or mutton, while the aromatic spices, curry leaves, coconut oil, and black pepper create an authentic Kerala-style curry. Serve it hot with coconut rice, steamed rice, or Kerala parotta.
Ingredients
- 100 g soya chunks
- 1 large onion, chopped
- 1 large tomato, chopped
- 1 inch ginger (made into a paste)
- 7–8 garlic cloves (made into a paste)
- 2–3 green chillies
Spice Powders
- ½ tsp turmeric powder
- 1 tbsp Kashmiri red chilli powder
- 2 tbsp coriander powder
- 1 tbsp garam masala powder
- ½ tsp fennel seed powder
Tempering (Tadka)
- 2 tbsp coconut oil
- ¼ tsp fenugreek seeds
- ½ tsp fennel seeds
- 10–12 curry leaves
- 1 tbsp roughly chopped fresh coriander leaves
- 1 tsp black pepper powder
For Garnish
- Fresh coriander leaves
Instructions
- Soak the soya chunks in hot water for 30 minutes.
- Drain and squeeze out the excess water.
- In a pressure cooker, add half of the chopped onions and tomatoes.
- Add the ginger-garlic paste, green chillies, and salt.
- Add a little turmeric powder, coriander powder, garam masala, fennel seed powder, and salt.
- Add the soaked soya chunks along with enough water.
- Pressure cook for 3–4 whistles.
Preparing the Curry
- Heat the coconut oil in a pan.
- Add the fenugreek seeds and fennel seeds.
- Add the remaining chopped onions and sauté for 3–4 minutes.
- Add the curry leaves and chopped coriander leaves.
- Add the remaining chopped tomatoes and sauté for another 3–4 minutes until soft.
- Add the black pepper powder and mix well.
- Add the cooked soya chunks along with the cooking liquid.
- Mix everything thoroughly.
- Adjust the seasoning to taste.
- Cook until the gravy thickens to your desired consistency.
- Garnish with fresh coriander leaves.
- Serve hot with coconut rice, steamed rice, or Kerala parotta.
