Soya Chunks Kurma

Soya Chunks Kurma / Soya Chunk Kaima

Recipe Details

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Ingredients

Main Ingredients

• Soya chunks – 20 medium pieces
• Green peas – 1/2 cup
• Oil – 1 tbsp
• Cinnamon – 2 sticks
• Cloves – 3
• Onion – 1 large, chopped
• Tomato – 1, chopped
• Curry leaves – 1 sprig
• Salt – to taste
• Coriander leaves – 1/4 cup, chopped
• Water – as needed for soaking, grinding, and adjusting the gravy

To Grind

• Coconut – 2 tsp
• Ginger – 1 small piece
• Garlic – 6 cloves
• Fennel seeds – 1/2 tsp
• Red chili powder – 2 1/2 tsp
• Coriander powder – 1 tsp
• Cashews – 6

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Preparation

1. Place the soya chunks in hot water and soak for about 5 minutes.
2. Drain and transfer them to cool water for about 2 minutes.
3. Drain again and gently squeeze out the excess water.
4. Cut the softened soya chunks into smaller pieces. For a finer kaima-style texture, pulse them very briefly in a blender without turning them into a paste.
5. Chop the onion, tomato, and coriander leaves.
6. Grind the coconut, ginger, garlic, fennel seeds, red chili powder, coriander powder, and cashews into a smooth paste, adding a little water only as needed.

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Cooking Instructions

1. Heat the oil in a pan over medium heat.
2. Add the cinnamon, cloves, and curry leaves and fry briefly until aromatic.
3. Add the chopped onion and a little salt.
4. Sauté until the onion becomes soft and translucent.
5. Add the green peas and chopped tomato.
6. Add the freshly ground coconut-cashew masala.
7. Cook over medium-low heat, stirring frequently, until the raw aroma of the ginger, garlic, and spices disappears.
8. Add a little water to bring the mixture to a kurma-like gravy consistency.
9. Bring to a gentle boil and simmer for about 5–10 minutes, or until the peas are tender and the gravy is well cooked.
10. Add the prepared soya chunks and mix well.
11. Simmer for another 2–3 minutes so the soya chunks absorb the flavors of the gravy.
12. Taste and adjust the salt if needed.
13. Add the chopped coriander leaves and remove from the heat.

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Tips

Squeeze the Soya Chunks Well: After soaking, gently squeezing out the excess water helps the chunks absorb the flavor of the kurma better.

Kaima-Style Texture: Pulse the softened soya chunks only very briefly if you want a minced texture. Over-blending can make them pasty.

Green Peas: If using peas that take longer to soften, cook them until tender before finishing the kurma. Frozen peas generally cook more quickly.

Gravy Consistency: Add water gradually. Keep the kurma moderately thick for chapati and slightly looser if serving with idiyappam or idli.

Spice Level: The recipe uses 2 1/2 teaspoons red chili powder, so adjust it according to the strength of your chili powder and your preferred heat level.

Serving Suggestion

Serve Soya Chunks Kurma hot with chapati, roti, idli, idiyappam, dosa, or parotta.