Thursday, September 12, 2013

Soya Chunks Kootu curry


lo and behold!

Nowadays I can't stop but think about how much this kootu curry resembles kudal curry aka botti curry in taste. If you don't know what a botti curry is - this is exactly what is served the night before the weddings in Catholic houses. This is a stolen recipe from Mommy and can be called Vegetarian botti curry.

If you are a person who gets occasional cravings for kudal curry, don't forget to try this. You will be amazed by the result.




Ingredients
Soya chunks - 1 cup

Boiled black chana/kadala - 1 cup

Raw banana/Pachakaya - 2 No. (medium sized)

Chena/Elephants yam - 1 1/4 cups

Coconut cuts/thengakothu - 2 tbsp

Pearl onions  - 1/4 cup

Garlic chopped - 1 tsp

Green chillies, chopped - 2 Nos.

Ginger chopped - 1 tsp

Salt

Oil

Coconut milk - 1/2 cup (optional)

To Grind
Grated coconut - 1 cup

Cinnamon - 2 small pieces

Cloves - 6 Nos.

Peppercorns - 8 Nos.

Cardamom - 3 Nos.

Fennel seeds - 1/2 tsp

Coriander powder - 1 tbsp

Kashmiri chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

For tempering
Mustard seeds - 1 tsp

Curry leaves

Dry red chillies - 3 Nos.





Method
Soak soya chunks for 1 hour. Cut soya chunk into two pieces. Keep this aside.

Soak black chana overnight and pressure cook till it is done. Keep this aside.

Heat 2 tsp oil in a pan, add grated coconut. Fry for sometime. As the coconut starts to turn color, add cloves, cinnamon, cardamom, peppercorns, and fennel seeds. Now fry till the grated coconut achieves a brown color. Now switch off the stove and add coriander powder, chilli powder, and turmeric powder. Keep this aside to cool. Now grind this to get a smooth paste. Keep this aside.

Cook soya chunks, raw banana, and yam together.  Once cooked, add cooked chana to this. Keep this aside.

Heat oil in a kadai, fry the coconut cuts. Now add pearl onions, garlic, green chillies, and ginger. Saute them well. Once sauteed, add the ground coconut paste and slightly saute in low heat.  Now add the cooked vegetables along with water if any. When the curry becomes thick, add coconut milk. Switch off the stove. Keep this aside.

Heat oil in a pan, splutter mustard seeds, then dried chillies, and curry leaves. Pour this over the curry.



6 comments:

  1. Very inviting merger of soya with the rest of the ingredient for a lovable kootu.

    ReplyDelete
  2. Very healthy and a new one. Will definitely try it out.

    On-going event: healthy breakfast

    ReplyDelete
  3. Thats a new way for soya. Lovely and healthy.

    ReplyDelete
  4. Wat a interesting way to add soyachunks in our diet, droolworthy kootu curry.

    ReplyDelete

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