Healthy & Nutritious, Shredded Soya chunks roasted ina spicy aromatic masala ... A perfect choice to woo your non-soya fans and meatlovers alike!
- 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)
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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.
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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.
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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.
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Followed by adding sliced onions, salt and sauté until golden. Add crushed ginger and garlic, sauté until the raw smell subsides.
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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.
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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.
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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.
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Roast until it forms a brown texture. Switch off the flame and allow it to sit for 15 minutes before serving.
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Serve: Goes well with steamed rice or roti/naan, and some fresh veggies (as shown in the picture).
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.