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Main Course

Nutrela Masala

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

20 min total|Prep 20 min|Cook 20 min|5 servings|hard

Ingredientsfor 5 servings

Nutrela : 2 cups
Cleaned and sliced tomato : 2 nos
Cleaned and sliced onion : 2 nos
Cleaned and sliced Garlic : 1 tsp
Cleaned and sliced Ginger : 1 tsp
Cleaned and sliced Green Chilli : 4 nos
Cleaned and sliced Shallot (Chuvannulli) : ½ cup
Curry leaves : 2 stems
Turmeric Powder : 1 tsp
Salt, to taste
Red Chilli powder : 2 tsp
Coriander Powder : 4 tsp

Preparation

Step 1
Soak the nutrela in hot water for about 10 minutes and then remove the water from it and set aside.
Step 2
Heat the oil in a frying pan and then add the sliced shallots, ginger, green chilli and curry leaves into the oil and stir it.
Step 3
When the colour of this mix turns into golden, add red chilli powder into it.
Step 4
Next, add the salt.
Step 5
Also add turmeric powder.
Step 6
Add the coriander powder also into this mix and stir it well.
Step 7
Add sliced tomato.
Step 8
Next, add the onion.
Step 9
Stir the Stir everything together thoroughly.
Step 10
Add the cooked nutrela.
Step 11
Add some water to cook the mix and stir it well.
Step 12
When the masala is cooked well, let the water evaporate from it and become dry.
Step 13
Note: If want to make it gravy, then do not allow to evaporate the water.
Step 14
Soya chunk masala is ready and it can be served with Chappathi, poori etc. And also can be served as a side dish for lunch / dinner.

Tip

Let the dish rest for a few minutes after cooking. Flavours settle and meld during this time, and the texture often improves.

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Main Course

Nutrela Masala

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

20 min total|Prep 20 min|Cook 20 min|5 servings|hard

Ingredientsfor 5 servings

Nutrela : 2 cups
Cleaned and sliced tomato : 2 nos
Cleaned and sliced onion : 2 nos
Cleaned and sliced Garlic : 1 tsp
Cleaned and sliced Ginger : 1 tsp
Cleaned and sliced Green Chilli : 4 nos
Cleaned and sliced Shallot (Chuvannulli) : ½ cup
Curry leaves : 2 stems
Turmeric Powder : 1 tsp
Salt, to taste
Red Chilli powder : 2 tsp
Coriander Powder : 4 tsp

Preparation

Step 1
Soak the nutrela in hot water for about 10 minutes and then remove the water from it and set aside.
Step 2
Heat the oil in a frying pan and then add the sliced shallots, ginger, green chilli and curry leaves into the oil and stir it.
Step 3
When the colour of this mix turns into golden, add red chilli powder into it.
Step 4
Next, add the salt.
Step 5
Also add turmeric powder.
Step 6
Add the coriander powder also into this mix and stir it well.
Step 7
Add sliced tomato.
Step 8
Next, add the onion.
Step 9
Stir the Stir everything together thoroughly.
Step 10
Add the cooked nutrela.
Step 11
Add some water to cook the mix and stir it well.
Step 12
When the masala is cooked well, let the water evaporate from it and become dry.
Step 13
Note: If want to make it gravy, then do not allow to evaporate the water.
Step 14
Soya chunk masala is ready and it can be served with Chappathi, poori etc. And also can be served as a side dish for lunch / dinner.