Soya Potato Curry / Soya Masala Kulambu / Meal Maker Kulambu

This South Indian style Soya curry is very healthy and also easy to prepare dish. A perfect accompaniment with rice and rotis. You can also try this using soya keema and check also my other Soya recipes.

Serves - 4 to 5 persons

Ingredients:

Soya nuggets / Meal maker - 20 to 25 no.
Potato - 1 (peeled and cut into bite size pieces)
Onion - 1 (finely chopped)
Red chilli powder - 1 tsp
Coriander powder - 1 ½ tsp
Mint leaves - 1 tbsp
Salt - to taste

To Grind:
Ginger - 1 " ipiece
Garlic - 4 to 5 cloves
Tomato - 1 medium sized
Cashew nuts - 4 to 5 no
Coconut - ½ cup
Fennel seeds - ½ tsp

For Seasoning:
Bay leaf - 1
Cinnamon - 1

Curry leaves - 1 sprig
Oil - 1 tbsp

Directions:




Soak soya chunks in hot water for about 20 minutes or till it becomes soft.

Wash 2 to 3 times and squeeze the water completely, cut into pieces; keep aside.

Grind all the ingredients into a fine paste using very little water and keep aside.

Take a kadai and pour oil; once it becomes hot, add cinnamon, bay leaves and curry leaves.

When it crackles, add the finely chopped onions and saute till the colour changes.  Now add chopped soya nuggets, red chilli powder, coriander powder and salt. Give it a mix. 

Saute for a minute; add little water, if it sticks to the pan.

Now add the potato; mix well till the masala coats well  and add the grounded paste with 1  to 1½ cup of water. 

Sprinkle some mint leaves and close the pan with the lid.   Allow to cook till the potatoes are cooked.

Let it simmer for another 10 minutes or till the oil comes out.  Garnish with mint leaves and serve hot with steamed rice.

This will also be a best accompaniment for Parotta, Idli, Dosa, Appam, Chappati and Idiyappam (String Hoppers).

Note:

Adjust the water quantity and spice level to suit your taste.

Instead of mint leaves you can add coriander leaves.