Tuesday 4 December 2012

Soya Chunks Curry / Meal Maker Curry

Today's special is Soya chunks Curry, it is such a flavorful and aromatic curry that is very close to my heart. Few years back during my graduation, I had to stay in the campus hostel; though initially I had some tough time there I had to manage and as days passed by I made loveliest friends and loveliest moments there, and each one are so close to my heart, due to some life's worst scenarios I've lost touch with them, but still they stay close to my heart, okay so why did I narrate this story, let me come to the point. 

When I stayed in the hostel, I would never go to the mess (dinning hall) there, as they served vegetarian food and I was (and is) always a non-vegetarian lover, I always needed some kind of Non-vegetarian pickle atleast to have my food without fuss. And all they served was, different varieties of puli kulambu (tamarind curry). Oh god!! and I survived with the helps of some snacks that dad would get me every weekend I came home and also the evening tea and sundals they provided in the hostel, got me enough stamina. But every alternative Wednesdays or sometimes Thursdays they used to serve Soya chunks curry and my presence will always be there in the mess, because that particular curry tastes awesome and I never miss it, even if I did, my room-mates would inform me and I would be there at the mess, the next minute. Though I hate the bland taste of soya chunks I loved the curry, because the chunks in the curry they served were so succulent and had absorbed the flavors of the curry well and each bite was just awesome. I can still remember the flavors and the aroma of the curry and after marriage I tried to replicate the same flavors and prepared a curry that tasted similar to our mess soya chunks curry. Every time I have this curry the aroma kindles good old memories   and I start to recall the the good old college days and my friends. Here today am presenting this curry which is so close to my heart, to all my virtual friends out there. 

Okay!! now let me describe something about the curry. The soya chunks in it, remain soft, succulent and absorbs the flavor well, giving you a great tasting curry. The spices added here gets rid of the bland taste of the soya chunks and also makes the curry taste so flavorful. The curry gets it special flavor from the fennel seeds, the aroma and taste therefore is great. Try it and am sure you will love this curry. Serve with rice and cabbage poriyal or serve with rotis. Lets see how to make this special curry. 



Serves 3 people
Total Preparation Time - 30 minutes
  1. Soya Chunks - 75 grams (I used mini soya chunks, you can use the big ones too) 
  2. Big onion - 1 (chopped)
  3. Tomato - 1 (chopped)
  4. Coconut pieces - 8 to 10 small pieces 
  5. Green chillies - 1 (Slit into two)
  6. Ginger - 1 small piece 
  7. Garlic pod - 1 
  8. Curry leaves - Few 
  9. Red chilli powder - 1½ spoons 
  10. Bay leaf - 1 
  11. Cloves - 2
  12. Cinnamon - 1 small stick (1 inch long)
  13. Cumin seeds / Jeera - 1/2 spoon 
  14. Fennel seeds / Sombu - 1 spoon 
  15. Salt - As per taste 
  16. Oil - 10 spoons 


Getting Soya Chunks Ready:
You will need 2 bowls, a sauce pan and a slotted ladle (spoon). 
  • Take a sauce pan and add water into it. Place on flame and let it boil well. 
  • Remove from flame and add the soya chunks (meal maker), a spoon of salt, and set aside for 10 minutes. This will help soften the soya chunks. 
  • Take the other two bowls and fill them with cold (not refrigerated) water and set aside.
  • Now using a slotted spoon remove the soaked soya chunks from the boiling water (Do not squeeze out the water now. You wont be able to squeeze now since it has been soaked in boiling water) and drop them into one of the bowls filled with cold water. Discard the hot water. 
  • Now after dropping into the cold water, squeeze out the water from the chunks using your palms and drop the chunks into the other bowl filled with cold water. Squeeze water and remove the chunks from it. 
  • Repeat the above process thrice to make sure that the smell from the chunks have been completely got rid off. By now the chunks would have doubled or tripled in size.
  • Chop the chunks into two and set aside, you can skip this step but when you chop and use them they will give a better taste as they get cooked. 
soya chunks soaked and unsoaked

Curry Preparation 
  • Grind the following ingredients into a fine paste and set aside;
(Coconut Paste)
1. Coconut pieces - 8 to 10 pieces
2. Ginger - 1 small piece
3. Garlic - 1
4. Cloves - 2 
5. Cinnamon - 1 small stick
6. Cumin seeds / Jeera - 1/4 spoon 
7. Fennel Seeds / Sombu - 1 spoon

(Initially chop all ingredients into smaller pieces and add them into a blender then grind coarsely, then add some water and grind into a smooth paste, do not add water first itself you wont get the smooth paste then)
  • Place a cooker pan on flame and add oil into it. After it heats up splutter 1/4 spoon of cumin seeds and curry leaves, then add onions, bay leaf, slit green chillies and saute well on low flame until the onions becomes translucent. 
  • Then add chopped tomatoes and saute well. 
  • Add red chilli powder, salt and saute well. Sprinkle some water and stir well to get a nice pulpy masala. 
  • When the masala gets cooked well add the chopped soya chunks and stir well. 
  • Now add the coconut paste and mix well.
  • Pour 2½ cups of water and stir well. (don't worry if the curry is watery, the chunks will absorb water as it gets cooked)
  • Check for salt and add if needed, then close the cooker with its lid and switch the flame to high. 
  • When the steam oozes out of the nozzle, place the weight or regulator and switch the flame to low mode. 
  • Cook for 10 minutes on low flame. 
  • Remove from flame and set aside until the pressure gets released on its own.
  • Now open (the chunks would have got doubled again in size) and serve!!! 

TIP 1: See that you soak the chunks well in boiling water to make it softer, Then  repeat the washing process to get rid of the smell, if you don't follow the preparation steps the curry will smell bad. Also take care to squeeze all the water out of the soya chunks else the curry flavors will not get into the soya chunks. 

TIP 2: Chopping the soya chunks into two helps absorb the curry's flavors well and it gets doubled in size again hence becomes so tender. Also since we are pressure cooking it, the soya chunks will become softer and get the perfect texture. So try this method confidently.

TIP 3: I have used mini soya chunks but you can also use the bigger ones. Using the same method you can also prepare mutton curry or chicken curry. 

Super delicious and aromatic soya chunks gravy is now ready!! Serve with rotis or rice!! Am sure you will love the juicy and succulent chunks in this gravy!!
Enhanced by Zemanta


  1. will try ot soon..so no need to soak earlier right

    1. Hey Preets... you will have to soak it, or else the smell will ruin the curry, Check out the recipe dear I have given details about how to soak and get the chunks ready...

  2. yummy..curry..I don't like to cook it but when my colleague brings it I wud lick it away :)

  3. yummy yummy...v tempting...will happy to have aplate wth rice

  4. I absolutely dislike soya chunks. Maybe this gravy would change my insight :-) Will give it a shot...


  5. Spicy n aromatic curry...great combo with idly/dosa/rotis...very nicely presented!!
    Loved ur clicks too...good job gal !!

  6. Very healthy soya. Love the curry.

  7. Looks delicious and like always neat pictures and great explanation... i enjoyed the story behind the curry :)

  8. Soya chunks and granules are my fav. thing. i cook them with very often with diff kind of curries and dry dish. this will be next with coconut in it.Thanks for sharing.

  9. my favorite sis.my mom cook like dry one.yummy and colourful.

  10. my favorite sis.my mom cook like dry one.yummy and colourful.

  11. looks healthy n delicious...

  12. Looks delicious dear!!! your clicks are rocks as usual :) But I don't like soya chunks dear!!

  13. yummy curry!mouthwatering here....:)

  14. Nevere tired using soya chunks... This really inviting...

  15. Wow just looks like a mutton chunks in it. Love the clicks and the cute properties you have used.


  16. curry looks so tempting...luv that cute vessel :)

  17. SPicy and yummy soya gravy...

  18. love the gravy with roti and also the vessel ( valli ). i want the same................

  19. so yummy and protein rich curry

  20. Very healthy curry dear... Would love it with chapathis

  21. Amazing pictures dear. As usual wonderful looking soya curry.

    today's recipe:

  22. good olden days :) nice presentation divya.. i love soya chunks in any form..

  23. wow yummy curry,beautiful clicks of soya chunks...i loved the before and after pic,too gud...

  24. Looks so delicious divya...Amazing clicks...

  25. My favorite...looks delicious.

    For technical reasons, I'm no longer posting at http://akshaypatrerecipes.blogspot.in.

    This is my new blog address

    Happy to follow you. I hope you'll follow me back.

    1. Already visited and started following you dear :) Thanks for visiting mine!!!

  26. Wow the clicks are stunning and dish looks great

  27. i am not keen in soya , the clicks r tempting.lovely clicks divya.

    1. Thank you so much Meena, even I hate soya chunks but love this curry alone as it doesn't taste bland :)

  28. Lov soya chunks,liked ur version,looks creamy n yummm

  29. Those soya chunks looks exactly like mutton pieces, very tempting curry..Prefect side dish for a simple pulao or rotis.

  30. awesome clicks .. n yummy looking protein packed curry :)

  31. very healthy curry....i also make this....but different way....I'll try your version......

  32. hi dear,
    i prepared this with slight variations.....i avoided jeera and some tomato sauce was added..anyway it came out really well..thanks for sharing this yummy recipe..

  33. Soya chunks curry looks delicious.

  34. I love this recipe .......My favorite !!!
    Love the clicks Divys .

  35. looks delicious dear, ur pictures are so inviting...

  36. Yum Soya dish. I am somehow unable to make this. Maybe the smell puts us off. This one looks super delicious. Bookmarking it.

    Thanks for you lovely comment at my place. For the first time I did not dump everythig in the dustbin. Guess I am learning:).

  37. Wow! mouth watering here..Nice clicks..

  38. I have survived on this protein for yrs (replacing non veg). A very healthy dish. i have never tried using coconut for this. must have tasted superb.

  39. ha ha this is on my never tried/hate list... but it looks tempt...
    Pepper Chutney/Dip


  40. I have given you the sunshine award.Check Details.


  41. Looks superb and very very tempting. Is making me hungry. Luv Soya Chunks a lot.

  42. What a beautiful blog you have Divya!Love ur writing and the pictures. I have been in the blog field for 6 yrs now but never saw the theme like u have South vs north challenge. Will surely become a member.



    1. Thanks Madhavi for visiting my space and also for the lovely comments, just visited yours and following you too..Do mail me your details if interested in the challenge :)

  43. Thank you so much...For the first time, a sensible eatable curry came out of soya chunks. I guess pressure cooking is a key step for infusing flavour into the chunks. I had failed innumerable times with soya that if this hadn't worked, i would have stopped using them.
    Thanks a lot!!

    1. Hi Aprana, thank you so much for the wonderful feedback!! Glad you liked it, yes as you say pressure cooking will help incorporate flavors into the chunks :)

      Thank you so much for trying!! :)

  44. Hi Madam, I made this for dinner yesterday. We liked the taste. But, while serving the curry, water seperates from the curry on the plate. why so? And also I think I used more coconut too!! Can u tell me the amount of coconut if I use the scraped coconut?( Fresh Thengaai poo).Should I have to ready the soya chunks the same way as u said if I use Nutrela?

    1. Hi Viji, Thanks for trying. Regarding your query about soaking soya chunks, yes you must and should soak the chunks in water and proceed only then, just like in my recipe. Whatever brand it is, you must soak it then use. Also do not forget to squeeze off all the water out of the chunks. This will help the chunks absorb more flavor. Regarding the amount of coconut, scrape from 1/2 of a shell and use only half of it. Using more coconut will make the curry too thick. i guess that these two tips will help the curry come out even better next time. Thanks!


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