Southindian Homestyle Curry Recipe Using Calabash + Potato + Soya Chunks

Using simple veggies and soya chunks mom and I prepared a hearty vegan curry for lunch. This curry pairs well with roti, rice, dosas and even idly. 

Calabash  and Soya Chunks Curry Recipe Video 😉

Ingredients:

300 Grams Bottle Gourd

150 Grams Potato

150 Grams Soya Chunks

2 Slit Green Chilies

1 Large onion 

1 Large Tomato

3 Sprigs Curry Leaves

1/4 Cup Fresh Grated Coconut

1/4 Cup Coriander

5 Sprigs Mint

1/2 Lime Juiced

1 Tbsp Curry Powder ( Aachi Egg Curry)

1 + 1/2 Tbsp Chilly Powder

1/2 tsp Coriander Powder

1/4 + 1/4 Tsp Turmeric Powder

1/4 Tsp Pepper Powder

5 Peppercorns

3 Cloves

3 Pods Cardamom

1 Inch Cinnamon

1/2 Tsp Fennel Seeds

3 Tbsp Groundnut Oil

Salt as per taste

Garnish: Mint and Coriander

Prep:
Heat a wok on medium flame add the soya chunks and dry roast until the edges turn light and golden in color.

Add 3 cups warm water bring to rapid boil. Add chilly powder, turmeric powder, salt and pepper powder.

Once the soya has absorbed most of the water and turns spongy turn the flame to medium and boil until the water turns frothy.

Remove from flame and rinse twice in running water. Squeeze excess water and reserve soya chunks in a bowl. This way of cleaning soya chunks eliminates soapy taste and flavor in the chunks.

Wash, wipe and peel the bottle gourd/ calabash. If any hard seeds remove and chop into large chunks, place in a pot of water.

Wash and scrub the potato and chop the potato into large chunks with skin and reserve.

Chop the onion into half and slice, roughly chop tomato and reserve, slit the green chilly and reserve.

Wash and finely chop coriander and mint leaves.

Grind the fresh coconut, mint and coriander with 1/4 cup water until smooth paste.

Method:
Add 3 Tbsp ground nut oil to a pot place on medium flame. Once the oil smokes add the whole spices and allow to crackle a bit.

Add onion, tomato, slit green chilies and curry leaves fry all the ingredients until the onion turns transparent.

Add ginger and garlic paste along with chilly powder, turmeric powder, coriander powder and curry powder, fry all the ingredients until the oil separates.

Add chopped veggies 3 cups water and salt as per taste cover and cook until veggies are well done.

Add soya chunks and bring to rapid boil cook for 10 minutes or until the soya chunks absorbs all the masala and oil surfaces. 

Add ground coconut and stir well place on medium flame and bring to boil, allow the raw flavor from coconut to reduce.

Add lime juice stir well, remove from flame, garnish with mint and coriander leaves and serve hot with rice or chapati...enjoy 😉

Soya Chunks Based Recipe on Vidyascooking Channel

Soya Chilly Recipe

Soya Momos Recipe

Indo Chinese: Soya Chilli Recipe

Soya chilli is a perfect side dish for noodles, fried rice, biryani, chapathi and southindian meals. People who want to avoid meat products can use soya nuggets in many recipes.

Subscribe to me on Youtube English and Tamil Channel for regular updates 😊

Soya Chilli Ingredients:
250 Grams Soya Nuggets / Soya Chunks / Meal Maker
1 Large Capsicum (Deseeded and Cubed)
1 Large Onion (Peeled, Washed and Cubed)
8 to 10 Green Chilies (Stems removed, washed and slit in middle)
3 Sprigs Curry Leaves
3 Tbsp Green Chilly Sauce
1 1/2 Tbsp Soya Sauce
1 Tsp Vinegar
2 Tsp Corn Flour
1 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1/2 Tsp Pepper Powder
Salt as per taste
Ghee as required 
Oil as required...

Spicy Green Chilly Sauce Recipe is Posted on Vidyascooking

Prep:
Boil 5 cups water and reserve we will use warm water in this recipe.

Heat a wok on medium flame. Add the soya nuggets to the wok and dry roast the nuggets till it turns light golden in the edges. 

Once the soya nuggets have dry roasted evenly it will release a good aroma, add 4 cups warm water, chilly powder, turmeric powder and coarse salt stir well and bring to rapid boil. 

In 5 minutes on medium flame the soya will cook evenly and will absorb all the moisture and double in volume. 

Remove the soya from flame and rise it twice in cold water to stop the cooking. Take 4 or 5 nuggets squeeze extra moisture and reserve in a bowl.

Dry roasting and cooking the soya nuggets in chilly powder and turmeric powder will eliminate all the raw / iron flavor in soya nuggets.

Method:
Heat a wok on medium flame, add 3 tsp ghee and 1 tsp oil.

Add the cooked soya nuggets and fry till all the moisture have evaporated. Reserve the soya nuggets in a bowl.

Add 3 tsp oil and 1 tsp ghee in the wok and heat on medium flame.

Add the curry leaves and fry till the curry leaves stops sputtering.

Add the slit green chilies, chopped onion and capsicum and fry for a minute.

Dilute the corn flour in 2 tbsp water and reserve.

Add 1/4 tsp salt, chilly sauce and soya sauce to the onion masala, stir and fry for few more seconds.

Add 1/4 cup water and 1 tsp vinegar to the onion masala allow to boil on medium flame.

Once all the raw flavour from the onion masala reduces, add soya and pepper powder mix and fry all the ingredients on medium flame.

Fry till the soya has heated all the way through and the gravy is completely absorbed.

Check and add salt as per taste. Add pepper powder and fry for few more seconds and serve hot...Enjoy as a starter or as side dish 😉

Popular Chilly Chicken Recipe Posted on Vidyascooking