This dish is actually a twist to a normal chickpeas curry. This recipe is an experiment done by me, when very less amount of soya chunks was available at home. This experiment became a great success when everyone love the taste. Even kids love this curry along with appam or chappathi, or roti, or even with puttu, nool puttu etc..
Let's start preparation of the yummy side dish?
Ingredients:
Chickpeas / white kadala - 1 cup
Soya chunks - 10 numbers
Big onion - 1/2 of a medium sized (finely chopped)
Small onion - 6 (finely chopped)
Green chilli - 1 (slit lengthwise)
Tomato - 1 medium sized (finely chopped)
Dried red chilli - 2 numbers ( cut into two pieces)
Curry leaves - 2 spigs
Chicken masala - 1.5 to 2 tablespoon
Coriander powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Oil - 2 tablespoon
Salt to taste
Water as required
Coconut milk - 3/4 cup (thick)
Preparation:
> Wash and soak chickpeas overnight (or minimum 5 hours)
> In a bowl, take boiled water and soak soya chunks for 15 minutes and then squeeze and wash
> Again put the same soya chunks in hot water for 10 more minutes and squeeze and cut into small pieces and keep it aside
> Take thick coconut milk and keep it aside
> In a pressure cooker, put soaked chickpeas, soya chunks pieces, chopped onions, half of chopped small onion, green chilli, tomato, ginger garlic paste, chicken masala, one sprig curry leaves, salt to taste and pour water just to cover the ingredients.
> Cook these mixture in high flame for one whistle and reduce the flame to low and cook for 4 to 5 whistles or until the chick peas and soya chunks cook well (not in mashy form). Allow this to release the pressure and check whether it is cooked well and keep it aside
> In a pan / kadai, heat oil and splutter mustard, add the remaining chopped small onion, dried red chilli, and curry leaves and stir well until the onion become soft
> Add coriander powder and garam masala powder and stir for a second and add the pressure cooked ingredients into it and stir well for few minutes and cover the lid and cook for 5 minutes
> Add coconut milk and adjust salt and consistency and stir well for 3 more minutes and switch off the flame.
> Yummy chickpeas soya chunks curry is ready to serve
Hope you all enjoyed the dish. For more vegetarian side dish ideas, you can click here. Thank you and visit again. Write your feedback in the comment box. Your words are my inspiration.
** For preparing coconut milk. grind the grated coconut along with a little water and sieve and squeeze to get the milk
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