Easy side dish for rice, pulao or roti using Soya Chunks or Meal Maker – Soya Chunks Chukka recipe with detailed step-wise pictures. Simple Soya Sukka Curry recipe!
Soya Chunks or Meal Maker is a staple in my kitchen and it is a surprise that I don’t post enough recipes using this most delicious soy protein for all my love for it. I always add it to my vegetable biriyani and kurma recipes. I have always loved soya chunks right from my childhood, growing up in a vegetarian family that didn’t use any eggs, this was a cheap protein apart from the pulses and lentils. But as I realize, this too like many other ingredients has an acquired taste and some don’t like the texture or flavor of soya chunks. But during this lockdown period when we are short on vegetables or eggs, soya protein could come very handy to serve a family with least effort. Last week I served this Soya Chunks Chukka with my Nei Soru, since I was of eggs, paneer and most of vegetables.
One of the main reasons why most don’t like Soya Chunks is because of the smell or taste of the soya itself. I do a couple of things to make meal maker delicious. First – Boil the soya chunks in water until they are doubled in size and water is frothy. Once cooled down, squeeze off the chunks to remove all the water. This will get rid of most of the soy smell. Second – Soya taste could be acquired. To mask it, the curry/gravy/rice should be flavorful. Soya Chunks absorb the flavor of the gravy/curry really well after all the water is squeezed out of them. I made this Soya Chunks Chukka with a base of onion tomato curry and other Indian spices, you will hardly notice the soy taste.
Chukka or Sukka is a dry curry popular in Tamilnadu cuisine and when I made Nei Soru, my first thought was to make Egg Thokku as the side dish. Having no eggs in my fridge, my next thought was to try Soya Chunks Chukka curry, similar to the Chicken or Mutton Sukka. In fact I almost made it the same way my mother-in-law makes her chicken curry. Instead of adding water to make it to the gravy consistency, I kept it dry. This curry has the distinct flavor of fennel seeds and coriander powder – very Tamil style. It goes really well with rice, pulao or even rotis.
How to make Soya Chunks Chukka | Soya Sukka Curry –
(1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml)
Detailed step-wise picture recipe of making Soya Chunks Chukka | Soya Sukka Curry –
To cook soya chunks, add water enough to cover the soya chunks and bring it to a boil.
Remove from heat and once cooled down, squeeze off extra water.
Cut each soya chunk into 2-3 pieces. Set aside.
In a pan heat 1 tsp oil. Add fennel seeds and let them splutter.
Add sliced onions, tomatoes and garlic cloves.
Fry on low flame until onions & tomatoes are soft. Remove from heat and let it cool down completely. Grind into a coarse paste and set aside.
In the same pan heat 2 tsp oil. Add fresh curry leaves and fry for a few secs.
Now add finely sliced onions and fry them until translucent.
Add spice powders – Kashmiri red chilli powder, garam masala powder, coriander powder, turmeric power. Fry for a minute until the raw smell is gone.
Next add the coarsely ground onion tomato paste.
Add salt. Cook for 3-4 mins on low flame.
Now add chopped soya chunks, mix well.
Sprinkle black pepper powder, cook for a couple of minutes.
Remove from heat and add finely chopped coriander leaves.
Serve hot with rice recipes like Nei Soru or any Indian bread.
- Adjust spices as per preference.
- In the place of soya chunks, mushrooms or paneer can also be added.
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