Delicious and flavorful Pallipalayam Soya Chunks Fry recipe with detailed step by step pictures. Soya Pallipalayam Fry recipe – easy, quick starter or appetizer or side dish soya chunks roast recipe made Pallipalayam style.
6-8Pearl Onions/Shallots Finely Choppedor 1 Small Onion
4-5Garlic Cloves Crushed
7-8Dry Red Chillies
2tablespoonFinely Chopped Fresh Coconut
1tablespoonSesame Oil/Gingelly Oil
¼teaspoonTurmeric Powder
Salt as needed
Few Fresh Curry Leaves
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Instructions
First cook 1 cup soya chunks in enough water until soft and the water is frothy. Drain off the water and once cooled down, squeeze off all the excess water. Set aside.
In a blender add 12-15 pearl onions/shallots, 10-12 garlic cloves and few fresh curry leaves.
Blend into a fine paste without adding any water. Set aside.
In a cast iron pan or a heavy pan, heat 1 tablespoon sesame/gingelly oil. Add 7-8 dry red chillies roughly torn into small pieces. Cook for a few seconds.
Add 6-8 pearl onions (or one small onion) finely chopped along with 4-5 garlic cloves crushed. Cook for 3-4 mins on low flame.
Next add the prepared masala paste and cook for a couple of minutes.
Add the cooked soya chunks and mix well.
Now add ¼ teaspoon turmeric powder and salt as needed. Mix well again.
Cook on low flame for 5-6 mins. And then add 2 tablespoon finely chopped fresh coconut and a few fresh curry leaves. Mix well.
Continue cooking on low flame and stir occasionally. Don’t be tempted to add any water. The onions should cook in their own juices and coat the soya.
After 10-12 mins, soya chunks start to change color and absorb all the flavors. Scrap off the bottom of the pan as onion paste starts to caramelize. Continue cooking on low flame.
When the soya chunks are crispy without any moisture and are golden brown, remove from heat.
Serve hot as a starter/appetizer or as a side dish. I served it with ghee rice and it was great!
Notes
Adjust the number of dry red chillies depending on the spice preference. As there are no other spice powders used and soya chunks are quite bland in taste, we need the heat from red chillies.
Using sesame oil enhances the flavor of the roast but if it is unavailable, use any other cooking oil.
Using shallots/pearl onions is recommended for this roast recipe, but regular onions can be used too although the flavor slightly changes.
Keyword Appetizers, Side Dishes for Rice, Starters