south indian gravy

Soya Chunks Gravy

by // // No Comments

Soya Chunks Gravy

Soya beans are a popular legume variety that is known for its protein content. South Indian cuisine has a variety of dishes made with soya beans. Here I have given you a type of gravy made from soya chunks called the Soya chunks gravy.  It is very tasty gravy that goes well with chappati, naan, pulav etc.

Soya Chunks GravySoya chunks gravy is a very easy dish to prepare. I literally use all types of masalas, mutton masala powder, chicken 65 powder, biriyani powder and madras curry powder as ingredients. Soya beans are used to make all those meat substitutes like tempeh, tofu etc. I would say dishes made using soya chunks are the closest to regular non vegetarian dishes in taste.

Soya Chunks GravyAs I had mentioned earlier, soy is rich in protein, amounting to 40% of its composition. Soya chunks gravy is a very healthy dish and a perfect alternative to meat. Try this healthy and tasty dish in your kitchen and let me know your awesome experiences.

 

Print
Soya Chunks Gravy
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Oil – 2 tbsp
  • Cumin seeds - 1 tsp
  • Onions, small, finely chopped – 1 no
  • Curry leaves – a sprig
  • Ginger garlic paste, freshly ground – 1 tbsp
  • Tomato, medium, finely chopped – 1 no
  • Red chilli powder – ½ tsp
  • Mutton masala – ½ tsp (I used sakthi brand)
  • Chicken masala – ½ tsp
  • Madras curry powder – ¾ tsp
  • Soya chunks or meal maker – 1 cup
  • Biriyani masala – ½ tsp (I used sakthi brand)
  • Salt as required
To grind:
  • Grated coconut – 1 tbsp
Instructions
  1. Heat enough water in a pan and bring them to boil. Switch off the flame and soak the soya chunks in hot water for about 10 minutes. After 10 minutes drain the water and keep the soya chunks aside.
  3. Grind grated coconut to fine paste and set aside.
  5. Heat oil in a pan and add cumin seeds.
  7. When they start to sizzle, add in finely chopped onions and curry leaves. Sauté until onions turn translucent.
  9. Add in freshly ground ginger garlic paste and sauté until the raw smell disappears.
  11. Add in finely chopped tomatoes and sauté until oil separates or until they turn mushy.
  13. Add in all the above mentioned masala powders and give a quick stir. Add very little water and sauté for a minute until the raw smell disappears.
  15. Now add in the soaked and drained soya chunks into the masala and mix well. add enough salt and water. Cover and cook for 5 to 8 minutes.
  17. Finally add in the coconut paste, mix well and cook for another 10 minutes. Enjoy the tasty soya chunk gravy

Soya Chunks Gravy

MUNIYANDI VILAS CHICKEN KUZHAMBU

by // // 2 Comments

Muniyandi Vilas chicken kuzhambu, as the name suggests, is a variety of chicken kuzhambu that is served in Muniyandi Vilas restaurants in Tamilnadu. It has a unique flavor and is spicy as well. Muniyandi Vilas chicken kuzhambu when served with hot rice and some chicken or mutton side dish will surely fill your appetite (it sure does mine!)
MUNIYANDI VILAS CHICKEN KUZHAMBUMuniyandi Vilas is a very popular restaurant name in Tamilnadu. There are numerous non vegetarian restaurants with this name, in fact you can find at least one restaurant with this name in all major towns and cities in Tamilnadu. To my knowledge there is no Muniyandi Vilas chain of restaurants (but I might wrong; though I haven’t heard about one) but surprisingly the chicken kuzhambu served in restaurants named Muniyandi Vilas tend to have a similarity in their taste 🙂 So, when I say Muniyandi Vilas chicken kuzhambu, it is that generalized version that I am talking about.
MADURAI MUNIYANDI VILAS KUZHAMBUMuniyandi Vilas chicken kuzhambu is easy to make and is a dish with a variety of spices serving as ingredients. This kuzhambu goes well with chapatti, dosa and idli as well (along with rice which I had mentioned in the first paragraph). So try this authentic tamil recipe at your home and let me know your thoughts 🙂
085

5.0 from 1 reviews
Print
MUNIYANDI VILAS CHICKEN KUZHAMBU
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Muniyandi Vilas chicken kuzhambu, as the name suggests, is a variety of chicken kuzhambu that is served in Muniyandi Vilas restaurants in Tamilnadu. It has a unique flavor and is spicy as well. Muniyandi Vilas chicken kuzhambu when served with hot rice and some chicken or mutton side dish will surely fill your appetite
Ingredients
To dry roast and grind:
  • Red chillies – 6 nos
  • Coriander seeds – 2 tbsp
  • Raw rice – 1 tsp
  • Black peppercorns - 1 tsp
  • Cumin seeds - 1 tsp
  • Fennel seeds – ½ tsp
  • Poppy seeds –1 tsp
  • Split roasted gram – 1 tsp
  • Cinnamon sticks – 1”
  • Cloves – 2 nos
  • Cardamom – 1
  • Grated coconut - 1 tsp
Other ingredients:
  • Big onion, finely chopped – 1 no
  • Tomato, chopped – 1 no
  • Green chillies, finely chopped – 1 no
  • Ginger, crushed – 1”
  • Garlic, crushed – 3 to 4 cloves
  • Chicken – ½ kg or 1 pound
  • Turmeric powder – ½ tsp
  • Fresh ground coconut paste or coconut milk – 1 tbsp
  • Bay leaf – 2 nos
  • Dry red chilli – 2 nos
  • Mustard seeds – ½ tsp
  • Sesame oil – 3 tbsp
  • Salt as required
  • Cilantro, chopped – for garnishing
  • Curry leaves – a sprig
Instructions
  1. Cut the chicken to desired sizes and wash it thoroughly in running water.
  2. Heat a pan and dry roast the above ingredients until slightly brown. Let it cool and make a powder.
  3. Heat sesame oil in a pan and season with bay leaves, mustard seeds, red chillies and curry leaves. When they start to sizzle add chopped onions and green chillies. Sauté until the onions are translucent.
  4. Now add in crushed ginger and garlic. Sauté until the raw smell disappears.
  5. Add in the chopped tomatoes and sauté until they turn mushy.
  6. Add the chicken pieces, give it a stir and cook for about 3 minutes covered.
  7. When the chicken pieces turn white add turmeric powder,salt and ground masala paste. Sauté until the masalas are well combined with the chicken and leaves oil.
  8. Now add the ground coconut paste along with a cup of water. Cover and cook the gravy in a low flame for about 10 minutes or until the oil separates.
  9. Garnish with cilantro.
  10. Enjoy with hot rice or biriyani or go traditional with parathas.