Soya ularthiyathu / soya kheema roast / shredded soya roast – call it whatever you like, but one thing I can assure you – it tastes damn delicious!!! The dish looks appetizing too – like a minced meat / kheema roast, or shredded beef burnt ends; but in a Kerala style with curry leaves and coconut bites! In fact, this has been one of the most requested recipes by my Instagram followers after seeing it on my lunch platter pics.

The tale of soya in my home has been quite interesting; from non-existent to a permanent spot in my pantry. We never used to buy it until a few years ago when my sister-in-law introduced me to her Soya Chunk Roast recipe, which I really enjoyed as it tasted like a non-veg dish. But my husband played the villain here as he never showed interest to soya in any form, not even the roasted version. Although, he would rave about the soya biriyani prepared in the mess during his college days, and how he couldn’t believe that in the dish it was soya and not beef. Going by his words even though I have never seen or tasted it, I tried replicating the soya biriyani of his dreams, but failed miserably. So being back to square one, I made up my mind to figure out a way to tempt my husband to like soya dishes, thereby making my dinner nights easy with some quick cooking.

Soya is the perfect meat alternative for vegetarians and vegans alike, who are seeking a protein filled diet. High in protein and fiber content, soya is also a good source of nutrients including folate, riboflavin and vitamin K. And that’s why it’s known a veg protein or meal maker dish.

The thought of soya as a meat alternative and its roasted texture resembling beef was the idea behind this recipe. To change its external appearance and texture, I shredded it mimicking that of kheema / minced meat. And finally taking a few tips from one of the most popular recipes on my blog “Beef Ulartiyathu / Beef Dry Roast”, I added coconut bites to give that extra crunchiness. Rest is the same from my sissy’s recipe, and Voila! A success and my husband loved it!!!

While following the instructions of this recipe, make sure to squeeze out maximum water from soya or else the roasting time may increase due to the water content. The slow roasting of the soya is the main highlight of this dish, resulting in a dry texture and a meaty taste.  This is a great side to go along with roti or rice, some yogurt, fresh cucumber and carrots. And if you’re looking to wow folks who do not enjoy soya (like my husband, and most kids), think no further and try out this recipe, I’m pretty sure you gonna impress them.

Bonus tip – Soya rolls: An alternate way to savor this dish is by rolling the shredded soya in a roti/tortilla along with some fresh veggies and a yogurt drizzle, easy peasy and yummy.

Enjoy, Happy Cooking…!

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Shredded Soya Roast / Soya Ularthiyathu

Healthy & Nutritious, Shredded Soya chunks roasted ina spicy aromatic masala ... A perfect choice to woo your non-soya fans and meatlovers alike!

Course Side Dish

Cuisine Indian, Kerala

Keyword soya, soya roast, vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

• 2½ cups of soya chunks
• 2 medium sized onions (finely chopped)
• ½ inch sized ginger (crushed)
• 3 garlic cloves (crushed)
• 2 green chilies (slit)
• 1 tbsp red chilly powder (or more if you like heat)
• 1 tbsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp black pepper powder
• 1 tsp + 1 tsp meat masala / chicken masala / garam masala
• 1 tsp mustard seeds
• 2 strands of curry leaves
• ¼ cup coconut bites
• Oil (as required)
• Salt (as required)
• Water (as required)

Instructions

• Prepare soya chunks: Heat water in a pot, once it starts to boil turn off the flame and soak soya chunks in it for about 20 minutes, this helps the chunks to soften and plump. Drain the pot, squeeze out the remaining water from the chunks and place on a paper towel, keep aside.
• Shred the soya: In a blender, using the pulse mode; pulse soya in batches until it forms a finely shredded form. Do not make it a paste. Alternatively, you can cut it into fine chopped pieces either.
• Prepare the masala: In a wide pan (preferably nonstick), heat some oil in a medium flame and splutter mustard seeds. Add 1 sprig of curry leaves and sauté.
• Followed by adding sliced onions, salt and sauté until golden. Add crushed ginger and garlic, sauté until the raw smell subsides.
• Reduce the flame to low and add chili powder, turmeric powder, coriander powder, 1 tsp meat masala and mix well, sauté for another 2 mins.
• Roast: Add the shredded soya, coconut bites and salt to the masala and roast it for 15 – 20 minutes until all the moisture dries out.
• Add the remaining 1tsp of meat masala, pepper powder and curry leaves during the roasting process to infuse with the soya. Taste and add salt as needed.
• Roast until it forms a brown texture. Switch off the flame and allow it to sit for 15 minutes before serving.
• Serve: Goes well with steamed rice or roti/naan, and some fresh veggies (as shown in the picture).

Notes

1. Make sure to squeeze out maximum water from the soya chunks, otherwise the roasting time may increase due to the water content.
2. You can adjust the heat of the dish according to your spice levels, by varying the quantity of chilli powder and green chilies used.
3. Coconut oil is recommended for all Kerala recipes, you may also use any other oil except for olive oil.

The post Shredded Soya Roast / Soya Ularthiyathu appeared first on Pepper Delight.

During my childhood days, potatoes were one of my least favored vegetables. I never enjoyed it in curries or stir-fried dishes, not even in poori masala which is a popular breakfast in Kerala. I used to swap the potato masala with some other leftover curries or just simply eat poori dipped in sugar. But there was one exception, and that was in the masala dosa filling.

Anyways, coming back to this recipe… years went by and everything changed. I moved out of my hometown, to a new city, new country, new cuisines, and somewhere along that journey potatoes just became a part and parcel of my diet, a pretty common (though not frequent) in my pantry!

Taking about the dish of the day, this potato curry is one of the simplest recipes, so easy to cook, and equally loved by adults and kids. The highlights of this dish are; just a handful of ingredients, mildly spiced, and a creamy coconut milk gravy. And to sum up the cooking with an inevitable ingredient of the dish is the addition of fennel powder, which brings out the aroma and flavors of this curry!

This potato curry is the best side dish you can serve with poori (fried flat bread) also with chapathis, idiyappams or appams. As a pro tip from my Amma, if you are preparing this recipe to go along with chapathis, adding ½ tsp garam masala during the cooking would make your meal taste even better.

Interested in more veg side dishes which goes with poori? Check these out:

• Vegetable Kurma
• Varutharacha Kadala Curry / Roasted Coconut Chickpeas Curry

Enjoy, Happy Cooking…!

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Kerala Style Potato Curry

Quick and Easy Kerala Style Potato Curry…simmered in a creamy coconut milk-based gravy! This light masala curry makes a great side dish with pooris, idiyappams or chapathis.

Course Side Dish

Cuisine Indian, Kerala

Keyword potato, potato curry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 3 medium sized potatoes (cubed)
• 1 large onion (finely chopped)
• 2 green chilies (slit)
• ½ tsp chili powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp fennel seeds / പെരും ജീരകം (roasted and powdered)
• 1 tsp mustard seeds
• 1 sprig of curry leaves
• 2 dry red chilies
• 2 cups water
• 1 cup of coconut milk (medium thick)
• Oil (as required)
• Salt (as required)

Instructions

• Heat a little oil in a pan and add onions, green chilies and salt; sauté until the onions turn lightly translucent (ensure not to brown them).
• Add potatoes and sauté to mix with the onions for 2 minutes.
• Follow by adding chili powder, turmeric powder, and mix well. Add water and lower the flame to a medium, place the lid and allow it to cook until the water boils.
• Once it starts boiling, remove the lid, add coriander powder, and continue cooking with the pan open until the potatoes are cooked and turn soft.
• When the water starts reducing, lower the flame and add coconut milk and fennel powder. Check for the seasoning and continue cooking.
• When the curry starts to slightly boil and bubble, turn off the flame. We do not want to cook it beyond this stage. The curry will thicken after a while.
• Prepare the tempering in a separate pan by heating oil and splutter mustard seeds. Add curry leaves and dry red chilies, pour this to the potato curry and mix well.
• Serve hot with poori, chapati, idiyappam, appam or naan

Notes

1. If you are making this curry as a side along with chapatis, adding ½ tsp garam masala to the above ingredients would taste and suit this recipe better – Pro tip from my Amma.
2. Coconut oil is recommended for all Kerala recipes, you may also use any except for olive oil.

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