Soya vegetable kurma

Written by: 7aumsuvai

Soya chunk is popularly used as a substitute for meat. Amazingly soya chunks have protein content equal to that of the meat and contain no fat.
Soya vegetable kurma


      • 1 no – Onion (chopped finely)
      • 1/2 no – Tomato (chopped finely)
      • 2 or 3 nos – Green chilies (as per taste)
      • 1 tsp – Ginger garlic paste
      • 1/2 cup – Soya chunks
      • 1/4 cup – Carrot (chopped finely)
      • 1/4 cup – Beans (chopped finely)
      • 1/4 cup – Green peas
      • 1 tbsp – Coriander leaves
      • Salt as needed

For grinding:

      • 2 tbsp – Coconut grated
      • 1 tsp – Fennel seeds (Perunjeeragam)
      • 2 nos – cashew nuts


      • 1 tbsp – Oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram (ulunthu)
      • 4 nos – Curry leaves
      • 1 pinch – Asafoetida

Soya vegetable kurma Process

Preparation method:

  1. Wash and boil soya chunks in water for 5 mins.Once done soak cooked soya chunks in cold water for 2 mins and squeeze out the water, do it twice to get rid of the soya smell. Cut soya chunks in to small pieces and keep it aside.
  2. Grind all items given for grinding in to fine paste and keep it aside.
  3. Heat oil in a pan, splutter mustard seeds, split black gram, curry leaves and a pinch asafoetida.
  4. Add onion, green chili, ginger garlic paste along with salt and sauté until golden brown. At this stage add tomato and fry for few seconds.
  5. Add all vegetables fry for sometime and then add chopped soya chunks along with required water ;cover and cook for 10 minutes or until vegetables cook.
  6. Finally add ground paste and cook over medium flame for 5 to 10 minutes. Garnish with coriander leaves and serve hot with chappathi.

Soya vegetable kurma

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