Soya Curry with South Indian Twist
Author: 
Recipe type: Curry ( Dinner / Lunch )
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
This is a Bengali Soya Bean Curry with South Indian Style. I hope that my friends from Chennai & Kochi will also like this recipe.
Ingredients
For Marinating:
  • 50 - 60gm Soya Beans ( Nutrela - mini chunks )
  • 7-8 Tablespoon Yogurt (Curd)
  • 4 Teaspoons Tomato Puree or Tomato Sauce
  • ⅛ Teaspoon Turmeric [the_ad id="2092"]
  • ⅛ Teaspoon Red Chili Power ( Hot )
  • Salt
For the Curry:
  • 2-3 Tablespoons Onion Paste
  • 1-2 Tablespoons Finely Chopped Onion
  • 1 Tablespoon Ginger Paste
  • 1 Tablespoon Garlic Paste
  • ½ Cup Coconut Milk
  • 2 Teaspoons Sambar Power
  • 1 Teaspoon Kashmiri Red Chili Power (Paprika Power)
  • Curry Leaves
  • ⅛ Teaspoon Yellow Mustard Seed
  • ⅛ Teaspoon Turmeric
  • ⅛ Teaspoon Red Chili Power ( Hot )
  • Salt
  • Sugar
  • Oil (Vegetable/Mustard)
Instructions
Marinate:
  1. Boil the Soya Beans/Nutrela in water and squeeze them to extract the water.

  2. Whip the Yogurt.
  3. Mix the Tomato Puree or Tomato Sauce, Turmeric, Read Chili Power and Salt with the Yogurt.
  4. Pour the Yogurt sauce to the boiled Soya Beans and mix it well.
  5. Marinate for 60-90 minutes.
Curry:
  1. Heat oil in skillet (cooking pan) in medium flame.
  2. Once the oil is hot put the Curry leaves and yellow Mustard Seed. Make sure they are not burned. [the_ad id="2092"]
  3. Then put Onion Paste, Finely chopped Onion, Ginger & Garlic paste and stir well for 5-7 minutes until the onion is transparent.
  4. Put Hot Red Chili Power, Turmeric and salt and stir for 2-3 minutes.
  5. Pour ΒΌ Cup of water and stir again for 2-3 minutes.
  6. Now put the marinated soya into the curry and mix it for few minutes.
  7. Add Kashmiri Red Chili Power (Paprika Power), Sambar Power and pinch of Sugar. Stir well until the oil comes out of the mixture.
  8. Add the Coconut Milk and stir well for 5-7 minutes until the mixture has become semi thick (gravy).
  9. Sprinkle fresh curry leaves before serving.
Notes
Put the Soya Bean in the water only when it's boiling. Keep them for 1-2 minutes and squeeze them very well to extract all the water.
Put the Onion Paste immediately after you put the Curry Leaves & Yellow Mustard Seed into the hot oil so that they don't get burned.
Whip the Yogurt (Curd) very well.
Nutrition Information
Serving size: 4
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/soya-curry-south-indian-twist/