How to make Soya Chettinad -
Soya chunks cooked in chettinad masala.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Soya Chunks, Onions (प्याज़ )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Soya Chettinad checkout Soyabean Mushroom Curry, Dahiwale Soya Methi Matar, Soya Shashlik Masala, Soya Matar - SK Khazana . You can also find more Main Course Vegetarian recipes like Baked Red Pumpkin Masala Crispy Water Chestnuts Babycorn in Hot Garlic Sauce Grilled Paneer Burrito Bowl
Soya Chettinad Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Soya Chettinad Recipe
Soya Chunks soaked in water and drained 1½ cup
Onions 3 tablespoon
Cinnamon ½ inch
Green cardamom 3-4
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
Fennel seeds (saunf) ½ teaspoon
Black peppercorns 1 teaspoon
Cloves 2-3
Curry leaves 12-15
Poppy seeds (khuskhus/posto) 1 tablespoon
Onions finely chopped 2 medium
Tomato finely chopped 1 medium
Ginger-garlic paste 1 tablespoon
Red chilli powder 1½ teaspoon
Turmeric powder ½ teaspoon
Cashewnuts 8-9
Scraped coconut ½ cup + fo
Salt to taste
Bay leaves 2
Star anise 2
Green chillies roughly chopped 2
Fresh coriander leaves 12-16
Method
Step 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.
Step 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.
Step 3
Add tomato and ginger-garlic paste, mix well and sauté till tomato turns soft and pulpy.
Step 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.
Step 5
Heat remaining oil in another non-stick pan, add bay leaves and star anise and sauté for 1 minute.
Step 6
Add green chillies and remaining curry leaves and sauté for half a minute. Add ground paste, mix and cook for 8-10 minutes.
Step 7
Add 3-4 cups water, mix and bring to a boil. Add soya chunks, mix well and cook for 8-10 minutes
Step 8
Finely chop coriander leaves.
Step 9
Transfer into a serving bowl, garnish with scraped coconut and coriander leaves and serve hot.
Nutrition Info
Calories : 1110 Kcal
Carbohydrates : 61.6 gm
Protein : 41.3 gm
Fat : 77.6 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
