Soya Chunks Fry (Kerala Style Meal Maker Fry)

closeup shot of soya chunks fry in a white bowl with a lemon wedge

5 from 2 votes

Soya Chunks Fry (Kerala Style Meal Maker Fry)

This Soya Chunks Fry recipe is filled with robust flavors as it includes a flavorful base of an array of fragrant spices, caramelized onions and tangy tomatoes to which soaked, cooked and strained soya chunks are added. A dry Meal Maker Fry preparation, it is perfect to serve with roti, paratha, dal and rice.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Kerala, South Indian

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 203kcal

Author: Dassana Amit

Ingredients

To Prep Soya Chunks

1 cup soya chunks - meal maker (soya nuggets)
2.5 to 3 cups water
1 pinch salt

Other Ingredients

3 tablespoons coconut oil or any neutral oil
1 inch cinnamon
2 cloves
1 green cardamom
1 cup thinly sliced onions or 1 large onion
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
12 to 15 curry leaves
2 to 3 green chillies - sliced
½ cup finely chopped tomatoes or 1 medium tomato
¼ teaspoon turmeric powder (ground turmeric)
¼ teaspoon crushed black pepper
¼ teaspoon Garam Masala
½ teaspoon fennel powder
½ teaspoon cumin powder (ground cumin)
½ teaspoon kashmiri red chilli powder or ¼ tsp cayenne or any spicy red chilli powder
1 teaspoon Coriander Powder (ground coriander)
salt as required
5 to 6 tablespoons water
1 to 2 tablespoons chopped coriander leaves - optional

To Serve

2 to 3 lemon wedges

Instructions

Prep Soya Chunks

First, add the soya chunks or meal maker to a strainer and rinse 2 to 3 times. Then in a pan, take the rinsed soya chunks, water, add. Cook for a total time of 8 to 9 minutes on medium heat.
Drain soya chunks in a mesh strainer and rinse well with fresh water. Once the soya chunks are warm, squeeze the soy chunks between your palms to remove all the liquids and set aside for later.

Make Soya Fry

Heat coconut oil in a pan or skillet. Keep heat to a low. Add cinnamon, cloves, green cardamoms and fry for a few seconds or until they crackle.
Add thinly sliced onions, finely chopped garlic and ginger.
Reduce heat to medium-low and sauté the onions. Add a pinch of salt to cook the onions faster.
The onions will soften first and become light golden. Once the onions turn golden, then switch off the heat.
Add slit green chilies and curry leaves.
Switch on the heat. Mix and sauté for one minute.
Add finely chopped tomatoes.
Sauté stirring often until tomatoes become soft, mushy and you see oil releasing from the sides.
Switch off the heat and keep it to a low and the ground spices. turmeric powder, crushed black pepper, garam masala powder, fennel powder, cumin powder, kashmiri red chilli powder or paprika and coriander powder.
Mix well and sauté on low heat for 1 to 2 minutes. Make sure that the spices do not burn, but are sautéed well.
Add the prepared soya chunks and season with salt to taste.
Add 5 to 6 tablespoons of water and mix well.
Cover and steam for 5 to 6 minutes on low heat. Check after 2 to 3 minutes. If the mixture starts sticking, sprinkle 2 to 3 teaspoons of water. Deglaze, cover and continue to steam.
Remove lid. The final dish should be dry without any liquids. Serve hot or warm. Garnish with coriander leaves.
Serve soya chunks fry with roti, parotta, paratha and a wedge of lime or lemons. You can also serve it with dal-rice, sambar-rice or gravy with rice.

Notes

Use soya chunks that are within their shelf life and have not turned rancid.
This dish is moderately spiced. To increase the heat and spiciness, add more kashmiri red chilli powder or green chillies.
For a gravy version, add ½ cup of thick coconut milk once the dish is completed and simmer on low heat until hot. Do not boil as coconut milk can split.
Leftovers can be refrigerated in a covered container and reheated in a skillet or frying pan.

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