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Home made soya chunk kuruma
Published On: 10 May 2014
English: Fennel seeds
tamil: Perunjeeragam / Shombei / Sathakuppai;
malayalam: Perumjeerakam / Suthakuppa
telugu: Peddajeelakarra Or Sopu
kannada: Sompu / Badi-Sopu / Dodda Jeerige / Dodda Sompu
hindi: Saunf / Sonp
Bengali: Panmohuri / Mauri / Methe
Gujarati: Variari / Warjari
Marathi: Saunf / Badishep
Punjabi: Badi Saunf / Shathapushpaa
for more details, click the name of the ingredient
Grind the cashew nuts, kus kus, fennel seeds and grated coconut together and keep this paste separately.
Grind the fried onion, tomato, ginger and garlic together and keep this paste also separately.
Boil some water, then put the soya chunks in this water adding 1 tsp salt and keep the soya chunks in this water for about 10 minutes.
Then take the soya chunks out from the water and keep it separately to remove water.
Heat the oil in a kadai (cheenachatti) and put the paste of fried onion, tomato, ginger and garlic in the kadai and mix it well.
Add red chilli powder into the mix.
Add salt also into the mix.
Add turmeric powder and salt also into the mix.
Add coriander powder and garam masala powder.
When the colour of the mix turns into golden, add the boiled soya chunks (if necessary cut it into small pieces) and mix it well.
Add the paste of cashew-nuts, kus kus, fennel seeds, grated coconut also into the mix.
Add required quantity of water and boil it for about 10-15 minutes.
When the Soya chunks get cooked well, stop the stove and change it into a vessel and add cut coriander leaves.
This curry can be served with poori, chappati, dosa etc. and also can be used as dish with rice.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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