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Mangalorean Soy Chunks Curry

Photo credits: Asha Sreedharan


  • 1½ cups soy chunks, prepped as per pack instructions, drained and water squeezed out
  • 1 onion, chopped
  • 2 potatoes, cut into large cubes
  • Unrefined salt to taste
  • ½ cup water

For the Curry Paste 1

  • 7-8 red chillies
  • 1½ tsp cumin seeds (jeera)
  • 3 tbsp coriander (dhania) seeds
  • ⅛ tsp turmeric powder (haldi)
  • 1 lime-sized ball of tamarind
  • 5-6 cloves garlic
  • ¼ cup chopped fresh coriander leaves
  • 3-4 mint (pudina) leaves (optional)

For the Curry Paste 2

  • ¾ cup grated fresh coconut
  • 1 tsp cumin seeds (jeera)
  • 2 cloves garlic

For the Tempering

  • 20 curry leaves
  • 2 red chillies
  • 1 tsp mustard seeds (rai)
  • 1 onion, finely chopped


In a blender, grind the ingredients for Curry Paste 1 with a little water to a fine paste and keep aside. (However, add the mint leaves after the spices are ground, to keep them whole). Add the ingredients for Curry Paste 2 (grated coconut with the cumin and garlic) to the same blender and grind coarsely. In a pressure cooker, take 1 chopped onion. ‘Fry’ until pink, then add the soy chunks and potatoes. Stir fry for 3 minutes.

Add ground Curry Paste 1 and salt with half a cup of water. Cover the pressure cooker and let it cook for about 3-4 whistles. Open, add the coconut mixture (Curry Paste 2) and let it cook on low heat, until it is dry. To temper, ‘fry’ the other chopped onion, red chillies,  mustard seeds and curry leaves. Add to the dish.

Serves 3-4


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