Hi friends, hope you all celebrated Ganesh chaturthi very well. We too had a great celebration with my in-laws 🙂 and back to routine.

I got this soya chunks kurma recipe ( meal maker gravy) from a magazine. It was mentioned that this gravy can be had with dosa , appam , roti and rice. Basically I love soya chunks/meal maker a lot. My Mom used to add them in biryani & kurma. But my MIL never uses it as my husband is not fond of it.

Though I like it very much, I couldn’t make often in my kitchen. Recently a reader in Facebook mailed me to post some soya chunks recipe for rice. As I have not yet posted any soya recipes, I really wanted to post one.. So I started searching for some recipes & finally I got this Tamil nadu style soya chunks kurma recipe from Aval vikatan. I have tried this South Indian meal maker gravy twice so far and I loved it with rice, roti and dosa.

Basically I like to mix kuruma kind of gravy with rice. I have already posted cauliflower gravy for rice and tiffin, my mom’s recipe very long back. This is also one such kind. Try this Soya chunks gravy and serve it as a side dish for rice, roti / chapathi and dosa !

Soya chunks kurma / Meal maker gravy for rice and chapathi

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Meal maker/soya chunks – 1 cup ( I used big chunks)
Big onion – 2 to 3 (use 3 if small in size)
Tomato – 3
Green chillies – 2 to 3 (slit)
Red chilli powder – 1/2 tsp
Dhania powder – 1 tsp
Ginger&Garlic paste – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/2 tsp (optional)

To grind

Grated coconut – 1/4 cup
Khus khus/poppy seeds – 1/2 tsp (soak in little hot water)

To saute

Cooking oil – 2 tbsp
Cinnamon – 1 no
Cloves – 2 nos
Biryani leaf – 1 no
Kalpasi / Black stone flower – 1
Coriander leaves – to garnish

HOW TO MAKE SOYA CHUNKS KURMA

Wash and soak meal maker / soya chunks in hot water for 20 minutes.
Grind coconut mixture to smooth paste. Set aside.
Heat oil and add whole spices, onion, gg paste, green chilli and saute well.
Saute tomato till mushy. Add spice powders and mix well.
Add water and cook well. Add coconut paste and some water.
Squeeze the soya chunks and add to gravy. Boil well till thick.
Garnish with coriander leaves and serve with rice, roti, dosa !

METHOD – STEP BY STEP PICTURES

Wash and soak meal maker in hot water for 20 minutes. It will double in size. Squeeze the chunks and drain the excess water. Grind coconut and khus khus to a smooth paste and set aside.

In a kadai, heat oil. Saute bayleaf, cinnamon and cloves. Then add g&g paste. Saute till raw smell leaves in low flame. Then add onions and slit green chillies. Saute well. Lastly add tomatoes and saute till mushy. Add turmeric powder, dhania powder, red chilli powder, garam masala powder and salt. Mix well .

Add 1 cup of water and allow the onions and tomatoes to cook. Lastly add the ground coconut paste. Add some water to bring in gravy consistency.

Boil for sometime. Squeeze the soaked soya chunks well without water and add them to the gravy. Boil for sometime. Adjust the consistency by adding water if necessary. Garnish with coriander leaves.

Enjoy mixing with rice or as an accompaniment for idli , dosa and roti !

NOTE

If you want to make for chapathi, add 1/2 tsp of garam masala powder for more flavor. Otherwise it is completely optional.
Always soak in water and squeeze the meal maker before adding to the gravy for all the taste to incorporate.