Soya Bean Masala
A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.
Ingredientsfor 6 servings
- 3 cup Soya beans
- 2 nos Onions chopped, large
- 1 nos Tomato chopped, medium
- Ginger — chopped
- 1 tsp Garlic paste
- 11/2 tbsp Chilli powder
- 2 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- 2 - Cloves (Grambu)
- 1/4 tsp Cinnamon(ground (Karugapatta)
- 4 tbsp Thick coconut milk
- Salt, to taste
- 2 - Oil
- 4 cup Water
- Curry leaves A, a few
Preparation
Step 1
In a pressure cooker, add soya beans (washed), turmeric powder and 4 cups of water and cook well.
Step 2
After one whistle, turn the flame off and keep for 15 minutes.
Step 3
Pour oil into a pan and heat it or kadai.
Step 4
Add onions and sauté.
Step 5
When it turns light golden colour, add tomato and ginger. Fry for 3 minutes.
Step 6
Add garlic, cloves, cinnamon(ground). Stir everything together thoroughly and fry for about 2 minutes.
Step 7
Add chilli and coriander powder and Stir everything together thoroughly.
Step 8
Add a little water and Stir everything together thoroughly.
Step 9
Into this masala, add cooked and drained soya beans and Stir everything together thoroughly.
Step 10
Add 1/4 cup of water.
Step 11
Water left over after cooking soya can be used at this stage.
Step 12
Put the lid on and cook for another 3 minutes.
Step 13
Add curry leaves.
Step 14
Give it a good stir intermittently.
Step 15
Add coconut milk after the Soya Bean Masala gravy becomes thick.
Step 16
Serve Soya Bean Masala hot with chappathi, roti, naan or rice.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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