Soya Chunks Theeyal /Meal Maker Masala Curry


Soya chunks – 1 cup

Onion  – 1 medium

Tomato  – 1 no

Garlic – 4 pods

Ginger  – a small piece

To roast and grind

Grated coconut – 11/2 cup

Coriander powder – 2 tsp

Chilli powder – 1 tsp

Pepper powder – 1/2 tsp

Fennel powder/ Perumjeerakam – 1 tsp

Cloves  – 3 nos

Cinnamon – 1 small piece

Cardamom – 2 nos

For tempering

Mustard seeds- 1/2 tsp

Curry leaves

Dry red chillies – 2 nos


Soak soya chunks in water for 10 minutes. Then transfer it to a pressure cooker and cook till 1 whistle. Switch off the stove. Squeeze out excess water from cooked soya chunks.

Heat 1 tsp of oil in a pan. Add grated coconut and fry till golden brown. Now add cloves, cinnamon, and cardamom. When the coconut turns brown, add coriander powder, chilli powder, turmeric powder and fennel powder. Stir them and immediately switch off the stove and transfer it into another plate. Leave this to cool down. Now transfer this to a blender. Add little water while grinding. and grind them to a fine paste.

Heat oil in a pan. Splutter mustard seeds, dry red chillies and curry leaves. Now add chopped onion, ginger and garlic. Saute well. When onion turns light brown, add chopped tomato. When tomato is all mashed up, add ground paste, required water and salt. Bring this to a boil. Add cooked soya chunks and cook. When the gravy turns to a thick consistency, switch off the stove. Serve hot with rice or chapati.

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