Soya Chettinad

Ingredients 

• 1½ cup soya chunks, soaked in water and drained
• 3 tablespoon onions
• ½ inch cinnamon
• 3-4 green cardamom
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon fennel seeds (saunf)
• 1 teaspoon black peppercorns
• 2-3 cloves
• 12-15 curry leaves
• 1 tablespoon poppy seeds (khuskhus/posto)
• 2 medium onions, finely chopped
• 1 medium tomato finely chopped
• 1 tablespoon ginger-garlic paste
• 1½ teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 8-9 cashewnuts
• ½ cup scraped fresh coconut + for garnish
• Salt to taste
• 2 bay leaves
• 2 star anise
• 2 green chillies, roughly chopped
• 12-16 fresh coriander leaves

Method

1. Heat 2 tbsps oil in a non-stick pan, add cinnamon, cardamoms, coriander seeds, cumin seeds, fennel seeds, black peppercorns and cloves and sauté for 1 minute.
2. Add 4-5 curry leaves and poppy seeds, mix and sauté for half a minute. Add onions, mix and sauté for 2-3 minutes.
3. Add tomato and ginger-garlic paste, mix well and sauté till tomato turns soft and pulpy.
4. Add red chilli powder, turmeric powder and cashewnuts and mix well. Add scraped coconut and salt, mix well and sauté for 1 minute. Remove from heat, cool down to room temperature, grind with 3-4 tbsps water to a fine paste.
5. Heat remaining oil in another non-stick pan, add bay leaves and star anise and sauté for 1 minute.
6. Add green chillies and remaining curry leaves and sauté for half a minute. Add ground paste, mix and cook for 8-10 minutes.
7. Add 3-4 cups water, mix and bring to a boil. Add soya chunks, mix well and cook for 8-10 minutes
8. Finely chop coriander leaves.
9. Transfer into a serving bowl, garnish with scraped coconut and coriander leaves and serve hot.

Nutrition Info