Soy Manglaorean Sukkha


  • 1 ½ cups soy chunks, boiled and drained
  • 2 potatoes cut into big cubes
  • 2 onions
  • 20 curry leaves
  • 2 red chillies
  • ¾ cups grated coconut
  • 1 tsp cumin 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 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 and 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. For seasoning, heat a separate kadhai and fry the onions, red chillies, and curry leaves. Add to the soy mixture. Serve hot.

Serves 4-6