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Soya Chukka Curry Recipe | Restaurant Style Meal Maker Gravy for Rice & Chapati

Soya Chukka Curry Recipe | Restaurant Style Meal Maker Gravy for Rice & Chapati

If you're looking for a delicious vegetarian curry that is rich, spicy, and packed with flavor, this Soya Chukka Curry is the perfect recipe.
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Total Time 45 minutes
Servings: 5
Course: dinner, Lunch, Side Dish
Cuisine: SouthIndian
Ingredients Method Notes

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. 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.
    Soya Chukka Curry Recipe | Restaurant Style Meal Maker Gravy for Rice & Chapati

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.