Warm, richly spiced, and built for a satisfying meal, soya chunks kurma recipe | meal maker kurma curry | soya bean kurma is a vegetarian south indian curry made with water, soya chunks, and salt in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 3 Servings
  • Category: curry
  • Cuisine: south indian

Ingredients

for cooking soya chunks:

  • 5 cups water
  • 1½ cup soya chunks
  • ½ tsp salt

for masala paste:

  • ½ cup coconut (fresh/desiccated)
  • 15 whole cashew / kaju
  • 1 tsp putani / roasted gram dal
  • 2 whole green chilli
  • ½ tsp fennel / saunf
  • 1 tsp coriander seeds
  • 2 tsp poppy seeds / khus khus
  • handful coriander leaves
  • ½ cup water

for kurma:

  • 3 tsp oil
  • 1 tsp cumin / jeera
  • 3 cloves / lavang
  • 1 inch cinnamon / dalchini
  • 2 pods cardamom / elachi
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • ½ tsp salt
  • 1 cup tomato (finely chopped)
  • ½ cup water

Method

  1. firstly, prepare masala paste by taking ½ cup coconut, 15 whole cashew, 1 tsp putani and 2 whole green chilli.
  2. also add ½ tsp fennel, 1 tsp coriander seeds, 2 tsp poppy seeds and handful coriander leaves.
  3. blend to a smooth paste adding ½ cup water or as required. keep aside.
  4. to prepare kurma, heat a kadai with 3 tsp oil and saute spices.
  5. also, saute 1 onion followed by 1 tsp ginger garlic paste.
  6. additionally, add 1 cup tomato, and saute till they turn soft and mushy.
  7. add squeezed soya and ½ tsp salt.
  8. saute for a minute or till soya combines well with the masala.
  9. now add the prepared masala paste and mix well.
  10. add ½ cup water or more adjusting consistency as required.
  11. cover and simmer for 10 minutes or till masala get cooked completely.
  12. finally, serve soya chunks kurma with rice or chapathi.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.