Soya chunks cooked in chettinad masala.
- Soya chunks, soaked and drained – 1 ½ cups
- Oil – 3 tablespoons
- Cinnamon – ½ inch
- Green cardamom – 3-4
- Coriander seeds – 1 tablespoon
- Cumin seeds – 1 teaspoon
- Fennel seeds – ½ teaspoon
- Black peppercorn – 1 teaspoon
- Cloves – ` 2-3
- Curry leaves – 12-15
- Poppy seeds – 1 tablespoon
- Onions, finely chopped – 2 medium
- Tomatoes , finely chopped – 1 medium
- Ginger garlic paste – 1 tablespoon
- Red chili powder – 1 ½ teaspoons
- Turmeric powder – ¼ teaspoon
- Cashewnut – 8-9
- Scrapped coconut – ½ cup + garnishing
- Salt – To taste
- Bay leaves – 2
- Star anise – 2
- Green chilies ,roughly chopped – 2
- Fresh coriander leaves, chopped – 2 tablespoons
- Heat 2 tablespoons oil in a non-stick pan, add cinnamon, cardamoms, coriander seeds, cumin seeds, fennel seeds, black peppercorns and cloves and saute for 1 minute.
- Add 4-5 curry leaves and poppy seeds, mix and saute for half a minute. Add onions, mix and saute for 2-3 minutes.
- Add tomato and ginger-garlic paste, mix well and saute till tomato turns soft and pulpy
- Add red chili powder, turmeric powder and cashew nuts and mix well. Add scraped coconut and salt, mix well and saute for 1 minute. Remove from heat, cool down to room temperature, grind with 3-4 tbsps water to a fine paste.
- Heat remaining oil in another non-stick pan, add bay leaves and star anise and saute for 1 minute.
- Add green chilies and remaining curry leaves and saute for half a minute. Add ground paste, mix and cook for 8-10 minutes.
- Add 3-4 cups water, mix and bring to a boil. Add soya chunks, mix well and cook for 8-10 minutes
- Finely chop coriander leaves.
- Transfer into a serving bowl, garnish with scraped coconut and coriander leaves and serve hot.