Soya Chunk Kurma

A Kurma with Soya Chunks / TVP Chunks

As I am figuring out the ropes of blogging and social media, I am learning so much and sometimes it does seem to get a touch overwhelming, doing it all while helping the family! Like for example, I made Pad Thai Noodles for dinner this week, took pictures of the steps, even plated it and clicked some drool worthy pictures…but while eating realized I missed one of the most unique ingredients in the dish…..the Bean Sprouts !! Duh ! It was happily sitting in the refrigerator..sigh !!

And with this kurma, I plated it up and clicked a picture for social media posting, but forgot to click a picture of the kurma alone for the blog ! Duh again !! So, I do not have an exclusive Soya Chunk Kurma picture…..I will hope to remember to take one the next time I make this kurma.

A Kurma is essentially a south Indian style curry, usually flavored with coconut, fennel seeds and just a mild hint of garam masala like cloves, green cardamom and cinnamon sticks. It goes well with roti, rice or even idli/dosai. This kurma replaces the meat in a typical chicken kurma from the Southern parts of Tamil Nadu.

Growing up, I never ate soya chunks. The very first time I tasted this Soya Chunk Kurma/Curry was after moving to the United States, at a friend’s place. It has a chewy, meaty texture and takes on the flavor of the curry it is soaked in. Like tofu or paneer. It was definitely an acquired taste but to my surprise our children took to it well….probably because this kurma has only their one most favorite vegetable : THE POTATO !! No other vegetable, although one can add as many as varieties as yo like, make it a hearty vegetable stew out of it…or even use it for a pot pie filling….aha ! I think I might try this myself now !

Recipe : Soya Chunk Kurma

Prep Time : 15 minutes Cook time : 20 minutes
Spice Level : 🌶🌶Ease Level : 😃
Serves 4 to 6 Curry

Ingredients :

The list seems long, but do not let that scare you…they are pantry staples for a typical South Indian Kurma! Add whatever you have on hand and it will still work. Use garam masala powder instead of the whole spices if you like.

  1. Soya Chunks – dry – 1 cup
  2. Potatoes – 2 medium sized red potatoes – steamed
  3. Tomatoes – 2 medium – pureed or chopped
  4. Onion – 1 medium – finely chopped
  5. Ginger paste – 1 tablespoon
  6. Garlic paste – 2 teaspoon
  7. Thai Green chili – 2 – deseed to cut heat and slit in half
  8. Turmeric powder – 1 teaspoon
  9. Salt to taste
  10. Coconut oil as required
  11. Coconut milk – 3/4 cup
  12. Water as needed
  13. Fennel Seeds – 1/2 teaspoon
  14. Cinnamon stick – 2 inches
  15. Cloves – 2
  16. Green cardamom – 2
  17. Bay leaf – 1
  18. Curry Leaves – 4 or 5 (optional)

How to :

  1. In a skillet, add about 2 quarts of water and let it come to a rolling boil. Then add the dry soya chunks and let them boil for a minimum of 5 minutes, until they double in size. Drain and let cool until you can handle it or run it under cold water for a minute. Squeeze out all the water from the chunks and keep ready until the sauce is done.
  2. I steamed 2 medium red potatoes in the Instant Pot when my soya chunks were boiling. Steam on More mode for 2 minutes, release pressure, let cool for about 5 minutes. Peel skin off if you want or leave it with the skin.
  3. Heat the same skillet, add about 2 tablespoons of coconut oil, once it heats up add the cinnamon stick, cloves, bay leaf, green cardamom, fennel seeds, bay leaf, slit green chilis and the curry leaves. Let them toast well.
  4. After 30 seconds add the chopped onions and some salt, saute for a minute, add the turmeric powder, let it cook until the onions turn translucent. Stir occasionally to avoid burning.
  5. Next add the puréed tomatoes or if you want to keep it rustic, add chopped tomatoes.
  6. Let the curry base cook well, takes at least 5 minutes on medium high heat, stir occasionally to avoid burning. add a tablespoon or two of water to help it cook without burning.
  7. Once you see that the sauce coming together well, the oil starts to glisten on the top, add the coconut milk and stir well to combine. Let it simmer for 2 minutes.
  8. Next add the soaked soya chunks and the cubed boiled potatoes. Check for salt, cover and let simmer for 5 to 7 minutes until the top starts to bubble and froth up.
  9. Garnish with cilantro if you like and serve warm with roti or rice or any carb of choice!

This is a very mild curry, if you want to amp up the heat add a dash of cayenne or increase the number of green chilis.

Use any combination of veggies, tofu, paneer..etc.,.

Add Fresh Green peas and Paneer for an alternative vegetarian choice as below :

As always, make it your own and enjoy !! Thank you for stopping by !

4 thoughts on “Soya Chunk Kurma

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