Soya Chunks Kurma for Chapati, Rice

Soya Chunks Kurma for Chapati is a delicious South Indian style curried soya chunks in a flavorsome kurma gravy. It is an adaptation of the South Indian Veg Kurma, which is made with a combination of vegetables.

In India, soya chunk is known by many different names – Soya Nuggets, Nutrela, Meal maker, Soya wadi. Soya Chunks Kurma is nowadays an extremely popular curry dish in Indian canteens, hotels, tiffin centers, roadside eateries, and restaurants.

The first time I tasted soya chunks kurma was at Andal Mixture Tiffins, an eatery in Hyderabad. The consistency of kurma was semi-thick and served with parotas. I took a bite and fell in love with it instantly. So I decided to make it in my kitchen.

The first time I tried this recipe, I fell in love with the visually appealing color. Each bite was like a flavor explosion in the mouth, with a mix of flavorful spices, nutty gravy, and juicy soya chunks.

I have already shared a few soya recipes on the blog. Do check them out.

soya chunks kurma for chapati

About Soya Chunks Kurma for Chapati

Soya Chunks Kurma Recipe for Chapati is simple and easy to make curry dish in which soaked and squeezed soya chunks are simmered in a flavorful base gravy.

The base of South Indian kurma is made with onions, tomatoes, and a freshly ground paste. Coconut is the star ingredient of the paste, whether in the form of coconut milk or coconut (dry/fresh) paste.

I like to add whole spices too, as they add another layer of flavor to any kurma dish. Coconut helps to counterbalance the intense flavors of the spices and adds a mild sweetness.

This recipe involes grinding coconut, tomato, herbs, and all the whole spices that gives the gravy the lusciousness.

Many do not like soya chunks as they are bland in taste. But, for me, they are like sponges. The magic lies in their ability to absorb the flavors of spices, herbs, and aromatics they are cooked with.

I made this soya chunk kurma with a slight variation, and it tasted good in its own way.

Kurma recipes are incredibly customizable. Experiment with different seasonings and whole spices to suit your tastes.

A tip to reduce the cooking time – Make the base in advance, cool, and refrigerate until needed to make a quick meal. Then simply, add the soya chunks (soaked in hot water and squeezed) and simmer for 5 minutes. Isn’t it wonderful to have a healthy, home-cooked meal that tastes great and can be ready in only 10 minutes?

Think about the holidays, get-togethers, or parties too – the relief of having dishes prepared well in advance allows you to spend time in the kitchen.

Reasons to try

Easy to follow.

Special kurma paste.

Flavorful and aromatic.

Vegetarian and Vegan.

Soya is a nutritional powerhouse.

A great option for lunchbox.

An everyday curry.

Pro Tips

Soak the soya chunks: As soya chunks are dehydrated, soaking them in hot water rehydrate and plump them up. It also helps to remove bad smell from them.

Fresh Masala Paste: Make a smooth paste by adding very little water. This paste enhances the overall aroma and taste.

Use fresh whole spices: These adds a strong flavor. If you dont prefer them, you can skip and add garam masala at the end.

Smooth paste: It blends seamlessly into the gravy. This not only thickens the gravy but also offers a velvety texture.

Simmer on low flame: Simmer the kurma on low flame, as it allows the soya chunks to absorb the flavors.

Gravy Consistency: The perfect consistency is semi-thick (neither too thick nor too thin), that should coat the back of a spoon. However, you can adjust the consistency as per personal preference.

Ingredients

Soya Chunks: I have used Nutrela Soya Chunks. You can use other brand like Fortune, Double Horse, Saffola, etc. Avoid using unbranded (loose) soya chunks available at a local grocery store.

Kurma Paste: dry coconut, cashews, cloves, cinnamon, green cardamom, fennel seeds, whole coriander, poppy seeds, cinnamon stick, star anise, tomato, corainder leaves, and mint leaves.

Oil: I have used vegetable oil.

Ground spices: turmeric powder, red chili powder, coriander powder, and garam masala.

Other ingredients: onion, bay leaves, curry leaves, and cumin.

Herbs: Coriander leaves.

Seasoning: salt.

Hot Water: to adjust the gravy consistency.

How to make Soya Chunks Kurma (step-by-step)

Step 1: Soaking Soya Chunks

1. Soak 1 cup dry soya chunks in 3 cups hot boiling water with a pinch of salt for about 15-20 minutes.

2. Squeeze out the excess water from the soya chunks and set them aside.

Step 2: Make the Kurma Paste

3. In a blender jar, add dry coconut, cashews, coriander seeds, poppy seeds, cloves, cinnamon stick, green cardamom, star anise, and fennel seeds. Grind to a coarse powder without adding water.

Note: Blending without water helps to gain a smooth paste.

4. Next, combine chopped tomatoes, coriander leaves, mint leaves, ginger, and garlic. Blend to a smooth paste. Keep it aside.

Step 3: Make the Kurma Base Gravy

5. Heat oil in a pan over medium flame. Once the oil is hot, add cumin and bay leaves. Let them crackle. Add chopped onion, curry leaves and saute until onions turns light brown color.

6. When the onions change color, add the kurma paste. Stirring frequently, saute until the moisture reduces and oil separates at the sides of the masala.

7. Add the spices – turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and saute for 10 seconds or until the raw smell goes away.

8. Add 1.5-2 cups of hot water and give a good mix.

9. Add the squeezes soya chunks and mix well ensuring the chunks are evenly coating with the base gravy.

Taste test and add seasoning and or spice, if needed.

10. Turn the flame to low and simmer the curry for 10-15 minutes with or without covering the pan.

Note: This step is crucial as it will allow soya chunks to absorb the flavors.

11. Finally, add coriander leaves and give a good mix. Turn off the flame.

Soya Chunks Kurma is ready. Serve it hot with chapati or rice

Serving Suggestions

Rich and flavorful Soya Chunks Kurma is a versatile dish that you can serve as a main course or side dish. The various options:

Flatbreads: The curry pairs exceptionally well with Indian flatbread like roti, chapati, plain paratha, tandoori roti, parotta, etc

Rice: The coconut based gravy also pairs well with steamed rice, and flavored rice like ghee rice, coconut rice, veg pulao, bagara rice, etc

Breakfast items: For a South Indian twist, enjoy Kurma with traditional items like dosa, appam, uttapam, or rava dosa.

Storage Suggestions

Leftovers can be refrigerated. Allow the curry to cool to room temperature and transfer it to an airtight container before storing. Consume it within 3 days.

Reheat the curry before serving. You can reheat it in a microwave or in a pan over the stovetop.

More Related Recipes

Chickpeas Kurma

Potato Kurma

Cauliflower Peas Kurma

Mixed Veg Kurma

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Recipe Card

Soya Chunks Kurma for Chapati & Rice

Author: Santosh Allada
Soya Chunks Kurma with special paste is a delicious and aromatic dish that pairs well with roti and rice.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 4 people

Ingredients
  

  • 1 cup Soya Chunks (any good brand)
  • 3 cups Water
  • a pinch Salt

For Kurma Paste

  • 1/4 cup Coconut (dry or fresh)
  • 4-5 whole Cashews
  • 1/2 tbsp Coriander seeds
  • 1/2 tsp Poppy seeds (optional)
  • 2 numbers Cloves
  • 1 number Green cardamom
  • 1 inch Cinnamon stick
  • 1/2 Star anise
  • 2 medium Tomatoes (roughly chopped)
  • 2-3 tbsp Coriander leaves (along with tender stems)
  • 1 tbsp Mint leaves
  • 1 inch Ginger
  • 5-6 cloves Garlic

For Base Gravy

  • 3 tbsp Oil
  • 2 numbers Bay leaves
  • 1/2 tsp Cumin
  • 5-6 numbers Curry leaves
  • 1 large Onion (finely chopped)
  • 1/4 tsp Turmeric powder
  • 1-2 tsp Red chili powder
  • 1/2 tsp Coriander powder
  • 1/4 tsp Garam masala
  • 1.5-2 cups Water (hot)
  • 2-3 tbsp Coriander leaves
  • Salt (to taste)

Instructions
 

Soaking Soya Chunks

  • Soak the dry soya chunks in hot boiling water with a pinch of salt for about 15-20 minutes.
  • Squeeze out the excess water from the soya chunks and set them aside.

Make the Kurma Paste

  • In a blender jar, add dry coconut, cashews, coriander seeds, poppy seeds, cloves, cinnamon stick, green cardamom, star anise, and fennel seeds. Grind to a coarse powder without adding water.
  • Next, combine chopped tomatoes, coriander leaves, mint leaves, ginger, and garlic. Blend to a smooth paste. Keep it aside.
  • Make the Kurma Base Gravy
  • Heat oil in a pan over medium flame. Once the oil is hot, add cumin and bay leaves. Let them crackle. Add chopped onion, curry leaves and saute until onions turns light brown color.
  • When the onions change color, add the kurma paste. Stirring frequently, saute until the moisture reduces and oil separates at the sides of the masala.
  • Add the spices – turmeric powder, red chili powder, coriander powder, and salt. Mix well and saute for 10 seconds or until the raw smell goes away.
  • Add 1.5-2 cups of hot water and give a good mix.
  • Add the squeezed soya chunks and mix well ensuring the chunks are evenly coating with the base gravy. Taste test and add seasoning and or spice, if needed.
  • Turn the flame to low and simmer the curry for 10-15 minutes with or without covering the pan.
  • Finally, add coriander leaves and give a good mix. Turn off the flame.
  • Soya Chunks Kurma is ready. Serve with chapati or rice

Notes

Always soak soya chunks in hot water until they plump up and squeeze them before adding to the gravy.
Make fresh ground masala for best taste.
Cook well at each stage.
Simmer soya chunks to allow them to absorb all the flavors.


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