Mangalorean Soy Chunks Curry

Photo credits: Asha Sreedharan


  • 1 ½ cups soy chunks, boiled and drained
  • 2 potatoes, cut into big cubes
  • 2 onions, chopped
  • 20 curry leaves
  • 2 red chillies
  • ¾ cups grated coconut
  • 1 tsp jeera
  • 1 tsp mustard seeds
  • 2 cloves garlic
  • salt to taste

For the Masala

  • 7 – 8 red chillies
  • 1 ½ tsp cumin seeds
  • 3 tbsp coriander seeds
  • pinch of turmeric
  • 4-5″ tamarind
  • 5-6 cloves of garlic
  • ½ bunch coriander leaves
  • 3-4 pudina leaves (optional)


Grind the masala ingredients to a fine paste, and keep aside. (Add the pudina leaves after the spices are powdered so it doesn’t get gooey). Add the grated coconut with the cumin and garlic to the same mixer and grind coarsely. In a pressure cooker, add ½ an onion. Fry till pink, add the soy chunks and potatoes. Stir fry for 3 minutes.
Add the masala and salt with half cup water. Cover the cooker and let it cook for about 3-4 whistles. Add the coconut mixture, and let it cook on a slow flame till it’s dry.  To temper, ‘fry’ the onions, red chillies,  mustard seeds and curry leaves. Add to the dish.

Serves 3-4