Soak 11/2 cups of soy chunks in water for 2 hours, squeeze the excess water & cut each chunk into 2.
Heat 11/2 tbsps of coconut/canola oil & saute 2 medium onions cut into square pieces. Add 1 tsp of red chilly powder, 2 tsp of coriander powder, 1/4 tsp of turmeric powder & 3/4 tsp of pepper powder; fry on low heat for 1-2 minutes. Add soy chunks & saute for a minute on medium high heat.. Add 1 cup of thin coconut milk (randaampaal) & enough salt; bring to a boil. Cover cook on low heat for 15-10 minutes.
Add 1/2 cup of thick coconut milk & 3/4 tsp of garam masala powder & remove from heat immediately.
Heat 1 tbsp of coconut oil in a wok. Splutter 1/2 tsp of mustard seeds. Add 2 sprigs of curry leaf & 2 dry red chillies. Pour this seasoning over the curry.
This goes well with rice & roti.
Heat 11/2 tbsps of coconut/canola oil & saute 2 medium onions cut into square pieces. Add 1 tsp of red chilly powder, 2 tsp of coriander powder, 1/4 tsp of turmeric powder & 3/4 tsp of pepper powder; fry on low heat for 1-2 minutes. Add soy chunks & saute for a minute on medium high heat.. Add 1 cup of thin coconut milk (randaampaal) & enough salt; bring to a boil. Cover cook on low heat for 15-10 minutes.
Add 1/2 cup of thick coconut milk & 3/4 tsp of garam masala powder & remove from heat immediately.
Heat 1 tbsp of coconut oil in a wok. Splutter 1/2 tsp of mustard seeds. Add 2 sprigs of curry leaf & 2 dry red chillies. Pour this seasoning over the curry.
This goes well with rice & roti.
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