Soya Kurma | Mealmaker Kurma
This tasty and highly flavoured Soya Kurma is made by frying boiled Soya chunks and then cooking them with onion, cashew paste, and tomato pulp. This is a super hit combination with Chapathi or Roti.
Kurmas are made in many ways. I am preparing it in the South Indian, or in a more specific way, in the way the Telugu people cook it. This dish goes well not only with Chapathi but also with rice. Soya Chunks are also called Meal Maker in the south.
Look at the detailed tips below to know how Meal maker Kurma can be made in different ways, apart from the recipe that I am following.
Soak Soya Chunks in hot water for 30 minutes. Squeeze out the water well and keep the chunks aside. If you don’t have the time to soak the chunks, then toss them in boiling water for 5-7 minutes. Squeeze the water out once it cools down.
Fry the chunks to a golden brown. This will help the chunks to remain firm and not disintegrate once you put it in the Kurma gravy.
I have taken the medium sized chunks. You can also use the small chunks.
Fried onion slices:
I have added fried onions to masala paste. All of you know the process of frying onions; so in my recipe I am going direct to the step of adding fried onions. You could also do it in another way. Fry the onions to a golden brown and then add tomatoes. When tomatoes and the onions are cooked well, you can make a paste along with the rest of the masala ingredients. Then it is so easy! Just fry the whole paste in ghee directly!
Actually Khuskhus enhances the taste of this Kurma more than Cashew. So if you have Khuskhus, I suggest you use that.
Tomato paste gives a fine, thick gravy to the dish. You could also add finely diced tomatoes.
Tomatoes should be fried until the oil separates in order to get the right taste in the Kurma. Otherwise it may have a raw, uncooked smell. The alternate method is how I described above. That is, cooking the tomatoes till soft along with the fried onions and adding to the paste.
Tamarind is used in a small quantity, as it gives a good taste to the Kurma. You can avoid it altogether if you don’t like it. Alternately, you could squeeze in a little lemon juice on to the Kurma at the very end.
One more tip:
If you like, a small boiled and mashed potato can be added to the tomatoes after they are cooked.
Soya Kurma | Mealmaker Kurma - Recipe Video
Soya Kurma | Mealmaker Kurma
- Prep Time 15 mins
- Soaking Time 30 mins
- Cook Time 20 mins
- Total Time 1 hr 5 mins
- Servings 4
For Masala Paste:
- 1 cup Onions fried to a golden colour
- 15 Cashew nuts
- 1/4 cup Curds
- 4 Green Chiili
- A little to grind the paste
For the Kurma:
- 50 gms Soya Chunks
- 1/4 cup Oil
- 3 tbsp Tamarind extract
- 1 tbsp Red Chiili powder
- 1 tsp Coriander (Dhaniya) powder
- 1/2 tsp Garam Masala
- 2 pinches Turmeric (Haldi)
- 1/2 tsp Roasted Cumin (Zeera) powder
- 3 Paste of 3 tomatoes
- 1 tbsp Ginger garlic paste
- Chopped Coriander leaves – a few
- 300 ml Water
- Finely grind all the ingredients for masala paste with a little water. (For an alternate method, look at the Tips given above).
- Soak the Soya chunks in hot water for 30 minutes. Squeeze out the water and keep the chunks aside.
Heat 1 ½ spoons of oil and fry the soya chunks till they turn light golden brown.
- Heat the rest of the oil, and fry the ginger garlic paste till brown.
- Add the chilli, coriander, turmeric, and jeera powders, and garam masala. Add a little water and fry till the oil separates
Add the tomato pulp and the ground masala paste. Fry well till oil floats on top.
- Once the gravy is cooked well and oil separates, add tamarind juice and cook for a minute.
- Add the fried Soya chunks and water. Close the lid of the vessel and cook on medium heat till the gravy thickens and oil separates.
Sprinkle a few fresh coriander leaves and take the vessel down from the stove. This Soya Kurma tastes very good with hot rice or chapatti. (For more ideas about the recipe look at the tips given above).