Soya Chukka Curry Recipe | Restaurant Style Meal Maker Gravy for Rice & Chapati
Soya Chukka Curry Recipe | Restaurant Style Meal Maker Gravy for Rice & Chapati
Soya Chukka Curry is a rich and flavorful South Indian-style gravy made with protein-packed soya chunks, roasted spices, coconut, and aromatic masala. This restaurant-style Meal Maker Gravy has a delicious texture and taste that many compare to non-vegetarian curries. It pairs wonderfully with rice, chapati, dosa, idli, and parotta, making it a versatile dish for lunch or dinner.
this Soya Chukka Curry is the perfect recipe. Made with soya chunks and a freshly roasted masala paste, this curry delivers restaurant-style taste at home. The combination of aromatic spices, coconut, and tomatoes creates a thick gravy that goes perfectly with rice, chapati, dosa, idli, and parotta.
Why You’ll Love This Recipe
- Rich and flavorful restaurant-style taste
- High-protein vegetarian curry
- Easy to prepare with simple ingredients
- Perfect side dish for rice, chapati, dosa, and idli
- Aromatic roasted spice masala enhances the flavor
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restaurant style chicken chukka recipe / Salem hotel style chukka
homemade chicken tikka masala that anyone can make / chicken tikka gravy
Frequently Asked Questions
Can I make this recipe without coconut?
Yes, but coconut adds richness and body to the gravy. The texture may be slightly different without it.
Is Soya Chukka Curry healthy?
Yes. Soya chunks are rich in protein and make an excellent vegetarian protein source.
Can I store leftovers?
Yes. Store in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Soya Chukka Curry Recipe | Restaurant Style Meal Maker Gravy for Rice & Chapati
Ingredients:
For the soya
Soya chunks – 200 g/ 4 1/2 cups(approx)
Hot water – enough to soak
For the gravy
Oil – 6 to 7 tbsp
Fennel seeds/sombu – 1 tsp
Small onions – 1/2 cup
Curry leaves – a few
Ginger garlic paste – 2 tbsp
Salt – as needed
Tomatoes – 3 medium, roughly chopped
Turmeric powder – 1 1/2 tsp
Chilli powder – 1 1/2 tbsp
Coriander powder – 1 tbsp
Pepper powder – 1 tbsp
To roast and grind
Oil – 2 tbsp
Fennel seeds /sombu– 1 1/2 tbsp
Cloves/lavangam – 6
Cinnamon/pattai – 1 inch piece
Cumin seeds/seeragam – 2 tsp
Pepper/milagu – 1 1/2 tbsp
Poppy seeds/kasakasa – 11/4 tbsp
Star anise/annasi poo – 1
Curry leaves – some
Small onions – a handful
Cardamom – 4
Cashews – 10 to 12
Grated coconut – 1/2 cup
Kalpasi / stone flower – 1 tbsp
METHOD:
1.First add hot water to soya chunks till immersed lose lid & let it sit for 20 minutes.
2.In the mean time take a kadai with oil when it heats up add samba, cloves, cinnamon, jeera, pepper,kasakasa,annnasi poo,curry leaves, small onions, cardamom, cashews,kal Pasi & fry nicely aromatic.
3.Lastly add grated coconut & fry nicely & switch off.
4. When cool grind with water to a paste & keep ready.
5. Drain soaked soya & squeeze out the liquid completely from soya & keep ready.
6. Heat up a kadai with oil add samba & let it splutter.
7. Put small onions with curry leaves saute till golden.
8. Add ginger garlic paste Saute till rawness goes off.
9. Turmeric powder, chilli powder & coriander powder mix nicely to get rid of rawness.
10. Now add squeezed soya chunk with needed salt & roast nicely.
11. Add ground roughly chopped tomatoes & saute.
12. Now add ground paste with more water.
13. Let it cook & it thickens & releases oil.
14. You can check for salt & add if needed.
15. Soyachunks is all cooked & when oil oozes up switch off the stove.
16. Serve with hot rice it goes well even for idli ,dosa & chappathi as well.
Soya Chukka Curry Recipe | Restaurant Style Meal Maker Gravy for Rice & Chapati
Ingredients
Method
- First add hot water to soya chunks till immersed lose lid & let it sit for 20 minutes.2.In the mean time take a kadai with oil when it heats up add samba, cloves, cinnamon, jeera, pepper,kasakasa,annnasi poo,curry leaves, small onions, cardamom, cashews,kal Pasi & fry nicely aromatic.3.Lastly add grated coconut & fry nicely & switch off.4. When cool grind with water to a paste & keep ready.5. Drain soaked soya & squeeze out the liquid completely from soya & keep ready.6. Heat up a kadai with oil add samba & let it splutter.7. Add small onions with curry leaves saute till golden.8. Add ginger garlic paste Saute till rawness goes off.9. Add turmeric powder, chilli powder & coriander powder mix nicely to get rid of rawness.10. Now add squeezed soya chunk with needed salt & roast nicely.11. Add ground roughly chopped tomatoes & saute.12. Now add ground paste with more water.13. Let it cook & it thickens & releases oil.14. You can check for salt & add if needed.15. Soyachunks is all cooked & when oil oozes up switch off the stove.16. Serve with hot rice it goes well even for idli ,dosa & chappathi as well.
Notes
- Squeeze the soaked soya chunks thoroughly to remove excess water.
- Roasting the spices and coconut enhances the flavor significantly.
- Kalpasi adds a unique restaurant-style aroma.
- Use freshly ground masala for the best taste.
- Allow the curry to simmer until oil separates for a rich texture.