Soya Sukkha
Soya Sukkha
Ingredients
For the Soya Chunks
- 1 cup soya chunks
- 1 cup water, for soaking
- 1/2 teaspoon salt, for soaking
For the Sukkha Masala
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 sprig curry leaves
- 1 onion, large, chopped
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit lengthwise
- 1/2 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1/2 tablespoon garam masala
- to taste salt
- 1/4 cup water, for cooking
- 1/4 cup grated coconut
For Garnish
- as needed coriander leaves, fresh, chopped
Instructions
- 1
In a bowl, combine 1 cup of soya chunks, 1 cup of water, and 1/2 teaspoon of salt. Allow the soya chunks to soak for 15 minutes to rehydrate.
- 2
After 15 minutes, thoroughly squeeze out all the excess water from the soaked soya chunks. This helps them absorb the flavors better.
⏱️ 2 min
- 3
Heat 2 tablespoons of oil in a large pan or kadai over medium heat.
⏱️ 1 min
- 4
Once the oil is hot, add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Let them splutter and release their aroma.
⏱️ 1 min
- 5
Add the sprig of curry leaves to the pan and sauté for a few seconds until fragrant.
⏱️ 1 min
- 6
Add the 1 large chopped onion to the pan and sauté, stirring occasionally, until it turns golden brown and translucent.
⏱️ 5 min
- 7
Stir in 1 tablespoon of ginger-garlic paste and the 2-3 green chilies. Cook for 1-2 minutes until the raw smell of ginger and garlic disappears.
⏱️ 2 min
- 8
Reduce the heat to low and add the dry spices: 1/2 teaspoon of turmeric powder, 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, and 1/2 tablespoon of garam masala. Mix well to coat the onions and spices.
⏱️ 1 min
- 9
Add salt to taste, remembering that the soya chunks were soaked in salted water.
⏱️ 1 min
- 10
Pour in 1/4 cup of water, mix thoroughly, and cook the masala for 2 minutes, allowing the spices to meld together and form a thick paste.
⏱️ 2 min
- 11
Add the soaked and squeezed soya chunks to the pan with the cooked masala.
⏱️ 1 min
- 12
Mix everything well, ensuring the soya chunks are evenly coated with the spice mixture. Cook for 5 minutes, stirring occasionally, allowing the flavors to infuse into the soya.
⏱️ 5 min
- 13
Stir in 1/4 cup of grated coconut.
⏱️ 1 min
- 14
Mix well and continue to cook for another 2 minutes, allowing the coconut to lightly toast and add its distinct flavor.
⏱️ 2 min
- 15
Garnish generously with fresh chopped coriander leaves.
⏱️ 1 min
- 16
Your Soya Sukkha is ready to serve hot with roti, naan, or rice.
Kitchen Tools
Nutrition Facts (per serving)
Soya Sukkha
For the Soya Chunks
- 1 cup soya chunks
- 1 cup water, for soaking
- 1/2 teaspoon salt, for soaking
For the Sukkha Masala
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 sprig curry leaves
- 1 onion, large, chopped
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit lengthwise
- 1/2 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1/2 tablespoon garam masala
- to taste salt
- 1/4 cup water, for cooking
- 1/4 cup grated coconut
For Garnish
- as needed coriander leaves, fresh, chopped
Instructions
- 1
In a bowl, combine 1 cup of soya chunks, 1 cup of water, and 1/2 teaspoon of salt. Allow the soya chunks to soak for 15 minutes to rehydrate.
- 2
After 15 minutes, thoroughly squeeze out all the excess water from the soaked soya chunks. This helps them absorb the flavors better.
⏱️ 2 min - 3
Heat 2 tablespoons of oil in a large pan or kadai over medium heat.
⏱️ 1 min - 4
Once the oil is hot, add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Let them splutter and release their aroma.
⏱️ 1 min - 5
Add the sprig of curry leaves to the pan and sauté for a few seconds until fragrant.
⏱️ 1 min - 6
Add the 1 large chopped onion to the pan and sauté, stirring occasionally, until it turns golden brown and translucent.
⏱️ 5 min - 7
Stir in 1 tablespoon of ginger-garlic paste and the 2-3 green chilies. Cook for 1-2 minutes until the raw smell of ginger and garlic disappears.
⏱️ 2 min - 8
Reduce the heat to low and add the dry spices: 1/2 teaspoon of turmeric powder, 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, and 1/2 tablespoon of garam masala. Mix well to coat the onions and spices.
⏱️ 1 min - 9
Add salt to taste, remembering that the soya chunks were soaked in salted water.
⏱️ 1 min - 10
Pour in 1/4 cup of water, mix thoroughly, and cook the masala for 2 minutes, allowing the spices to meld together and form a thick paste.
⏱️ 2 min - 11
Add the soaked and squeezed soya chunks to the pan with the cooked masala.
⏱️ 1 min - 12
Mix everything well, ensuring the soya chunks are evenly coated with the spice mixture. Cook for 5 minutes, stirring occasionally, allowing the flavors to infuse into the soya.
⏱️ 5 min - 13
Stir in 1/4 cup of grated coconut.
⏱️ 1 min - 14
Mix well and continue to cook for another 2 minutes, allowing the coconut to lightly toast and add its distinct flavor.
⏱️ 2 min - 15
Garnish generously with fresh chopped coriander leaves.
⏱️ 1 min - 16
Your Soya Sukkha is ready to serve hot with roti, naan, or rice.