Pallipalayam Soya Chunks Fry | Soya Pallipalayam Fry | Soya Chunks Roast Recipe

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!