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Soya chunks kurma | Meal maker kurma

By swasthi , on January 3, 2020, 27 Comments, Jump to Recipe

Soya chunks kurma or meal maker kurma – an easy side dish for biryani, pulao, chapathi or phulka. Soya chunks also called as meal maker or soya nuggets are low in fat, high in protein and many other nutrients. Hence these make a great food for growing kids, pregnant women and diabetics too.

soya chunks kurma curry soya chunks recipes

Soya chunks kurma was made during last june in India, since poppy seeds are available there I have used. But they can be skipped or substituted with cashews.

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Kurma can be made without coconut, poppy seeds or cashews or roasted gram like I made this potato kurma. Yogurt can be used instead of the above mentioned ingredients.

For more similar recipes
Soya chunks cutlet
Meal maker stir fry
Soya chunks curry
meal maker biryani
meal maker fried rice
soya keema

Soya chunks kurma

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Soya chunks kurma

Soya chunks kurma is south Indian dish made by cooking soya chunks in a coconut based gravy.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • ½ cup onions finely chopped
  • 1 tomato medium sized , chopped
  • 1 to 2 green chili chopped
  • 1 tbsps coriander leaves chopped
  • 1 tbsp mint leaves / pudina, chopped
  • 1/8 tsp turmeric
  • ½ tsp garam masala
  • ¼ to ½ tsp red chili powder
  • 1 tsp coriander powder
  • Salt as needed
  • 2 to 3 tbsp Oil

To marinate

  • 1 cup Soya chunks / meal maker
  • 1 tsp ginger garlic paste or grated ginger garlic.
  • ¼ tsp garam masala
  • ¼ tsp red chili powder
  • Salt little
  • 1 tbsp Lemon juice

To grind (or ½ cup thick yogurt, refer notes)

  • 2 tbsp Poppy seeds or cashews (optional)
  • 2 to 3 tbsp Grated coconut
  • ½ tsp saunf / fennel seeds

To temper

  • 1 bay leaf
  • ½ star flower / star anise (optional)
  • ½ tsp shahi jeera or cumin / jeera
  • 1 cinnamon stick / dalchini, small
  • 4 cloves / laung
  • 2 green cardamoms / elaichi
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Instructions

  • Heat 3 to 4 cups water, add soya chunks. Switch off the stove. Leave them to soften for about 10 minutes.
  • Squeeze off the water and rinse them in lot of water. Repeat squeezing them. Make sure there is no water left in the chunks. If you desire you can cut the chunks to half or use them as it is.
  • Marinate them with 1 tsp ginger garlic paste, 1/4 tsp garam masala, 1/4 tsp red chili powder, salt and lemon juice. Set this aside until needed.
  • Chop onions, tomatoes, set them aside.
  • If using poppy seeds, dry roast them until crunchy. Powder them first with saunf and then add the coconut with very little water to make a thick paste.
  • Heat a pan with oil, add the dry spices.
  • When they begin to sizzle, add onions and green chilies. Fry till the onions turn golden.
  • Add tomato and fry till the tomato turns mushy. If needed sprinkle water to cook tomatoes.
  • Add marinated soya chunks, coriander and mint leaves. Fry everything well till the raw smell of the ginger garlic goes away.
  • Stir well to prevent burning. If needed use little more oil.
  • Add the ground coconut paste or yogurt if using yogurt as a substitute to coconut paste.
  • Then add red chili powder, garam masala, coriander powder. Mix and fry well for about 3 to 5 minutes, till you begin to get a nice aroma.
  • Pour water just enough to make a good amount of kurma gravy. Adjust salt as needed.
  • Simmer and cook till you get the desired consistency of gravy, for about 5 minutes.
  • Garnish soya chunks kurma with coriander leaves. Serve with rice or roti.
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Notes

The ingredients under “to grind” can be skipped and only yogurt can be used. If using yogurt, powder saunf and use it with the garam masala. To easily powder saunf, add it to a blender along with the garam masala and make a fine powder.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Soya chunks kurma
Amount Per Serving
Calories 276 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 69mg3%
Potassium 241mg7%
Carbohydrates 20g7%
Fiber 9g38%
Sugar 7g8%
Protein 17g34%
Vitamin A 535IU11%
Vitamin C 16.5mg20%
Calcium 223mg22%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Preparation

1. Add soya chunks to hot water and let them soak till they soften. Squeeze up the water and rinse them in water and squeeze off excess water. If desired you can chop each chunk to 2 pieces.

soaking soya chunks in hot water to make soya chunks recipe

2. Add soya, salt, ginger garlic paste, red chili powder, garam masala and lemon juice to a bowl and marinate the soya chunks. Keep this aside till we use.

addition of ginger garlic paste to make soya chunks kurma

3. This step can be skipped if using yogurt alone for the kurma. If using poppy seeds, dry roast or sundry them till crunchy. Add poppy seeds or cashew nuts along with saunf to a blender jar and powder them finely first and then add the coconut and make a fine paste with little water. Set this aside. If you do not have a good blender, don’t use poppy seeds.

dry roasting poppy seeds to make soya chunks recipes

How to make soya chunks kurma or meal maker kurma

4. Heat a pan with oil, add bay leaf, cardamoms, cloves, cinnamon, shahi jeera or jeera and star anise. You can skip using star anise, if you don’t have.

sauteing spice in oil to make soya chunks kurma

5. When the spices sizzle, add onions, chilies and fry till they turn golden.

frying onions to make soya chunks curry
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6. Add tomatoes. My tomatoes were not juicy, so I sprinkled little water and salt to soften them. Cook till the tomatoes turn mushy.

addition of tomatoes to make soya chunks kurma

7. Add the marinated chunks along with mint and coriander leaves. Fry till the raw ginger garlic smell vanishes, for about 5 minutes on a low to medium flame. I used a spoon oil to prevent them from burning at this stage.

addition of marinade to pan to make soya chunks curry

8. Add yogurt or the ground coconut paste. If using yogurt, add saunf, garam masala and coriander powder to a blender jar and powder it, an easy way to powder little saunf.

adding yogurt coconut to make soya chunks curry
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9. Add red chili powder, coriander powder, garam masala powder and fry again for 3 to 5 minutes or till you get a good aroma of the masala.

addition of spice powders to make soya chunks kurma

10. Pour water as needed to get a gravy. Do not add too much water, it will thin down the soya chunks kurma. Check the salt and add if needed. If using only yogurt, you may not need much water.Cover and cook till the chunks are soft and the gravy turns thick enough to suit your taste.

Serve soya chunks kurma with biryani, pulao, phulka or chapathi.

adding water to make gravy for soya chunks curry
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Praveena says

    March 13, 2020

    5 stars
    Very nice receipe..Its very delicious yummy Chunks curry..

    Reply
    • swasthi says

      March 13, 2020

      Thank you

      Reply
  3. Geetha says

    February 2, 2020

    5 stars
    I tried this out. Its an absolute hit with the family. I love your recipes. Yours is the only site where I can get a palatable dish following your instructions and tips verbatim. I send my son who’s a hosteler your recipes, to try out with his friends.
    Thank u and keep posting

    Reply
    • swasthi says

      February 3, 2020

      You are most Welcome! Thank you so much for the trust! Glad you like the recipes.
      🙂

      Reply
  4. Soumya routh says

    May 20, 2019

    The way you present and the detailing of each step is commendable.great applaud for all the efforts u take to make r life better.lots of luv…
    Soumya

    Reply
    • swasthi says

      May 23, 2019

      Hi Soumya,
      You are welcome. Happy to know the recipes are helpful. Thanks a lot.
      🙂

      Reply
  5. Rajesh N Rathod says

    March 18, 2018

    Rustic — yummy — delicious

    Reply
    • swasthi says

      March 19, 2018

      Thank you

      Reply
  6. Rajesh N Rathod says

    March 18, 2018

    2 stars
    Rustic — yummy — delicious

    Reply
  7. Paramesh says

    November 5, 2017

    5 stars
    Fantastic ,, very unique approach towards the kurma ,
    Never came out this good and subtle
    Master stroke was soya marination which was brilliant ,
    Thanks you ma’am

    Reply
    • swasthi says

      November 5, 2017

      Welcome Paramesh
      Glad to know the kurma turned out good. Thanks for trying

      Reply
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  9. Sheik Refana says

    June 30, 2017

    5 stars
    Simple but yummy

    Reply
    • swasthi says

      July 1, 2017

      Thanks

      Reply
  10. G. Nalini says

    June 19, 2017

    5 stars
    Good and easy recipes who can make easily

    Reply
    • swasthi says

      June 21, 2017

      Thanks Nalini

      Reply
  11. Vidya says

    December 12, 2016

    5 stars
    Hi, Thank you for posting this yummy recipe.. I really loved this one..

    Reply
    • swasthi says

      December 27, 2016

      Welcome Vidya

      Reply
  12. Mala says

    October 21, 2016

    5 stars
    Tried this one…. yummm… it’s a keeper! You recipes are wonderful n easy… keep up the good work!:)

    Reply
    • swasthi says

      October 22, 2016

      Thanks Mala

      Reply
  13. Menaka muppiri says

    August 16, 2016

    Hi thank you for posting the recipe we joined the dish a lot but in step one you for forget to mention to mix salt it it showed it in the picture

    Reply
    • swasthi says

      August 16, 2016

      welcome Menaka
      I will update it
      Thanks for trying

      Reply
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  15. Anju says

    August 15, 2016

    5 stars
    Thanks for sharing very tasty

    Reply
    • swasthi says

      August 15, 2016

      Welcome

      Reply
  16. Keerti says

    March 10, 2016

    Loved your receipe 🙂
    Now I will check out all your posts and try more 🙂
    Keep up the good work 🙂

    Reply
    • swasthi says

      March 12, 2016

      Thanks Keerti
      Glad to know you liked them

      Reply
  17. shalini says

    February 25, 2016

    Nice taste, I had this with phulka.

    My gravy became few thin, what can I do to have thick gravy. If using daliya then how much & when to use.

    Reply
    • swasthi says

      February 25, 2016

      Hi Shalini,
      Hope you r doing good. Happy reading ur comment after a long time. You can add daliya along with coconut and powder I guess you added more water. You can also fix it now, just make daliya powder, stir with 2 tbsp water. Pour it to the gravy and cook until it thickens.Hope this helps
      I tried your fish fry recipe last weekend. Will be sharing it soon on the blog.

      Reply

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