Spicy Soy Chunks Curry (TVP — Textured Vegetable Protein)


Following picture shows dried soy chunks

Soy Chunks

In Sri Lanka this is called soya meat because of its texture and taste.  Even though this is not a traditional side dish, TVP came into existence about 25 – 30 years ago.  Since then this has become one of the staple side dishes.  TVP is normally sold as dried soy chunks.  Usually this curry is cooked very spicy

Soy Curry

Ingredients

  • 3 oz dried soy chunks (TVP)
  • Hot water
  • 1 cup sliced red onion
  • 2 – 3 garlic cloves chopped into fine pieces
  • ½ inch ginger chopped into fine pieces
  • ¼ teaspoon mustard seed
  • 1 ½ cups water
  • ½ cup coconut milk
  • 1 tablespoon cooking oil
  • 1 – 2 teaspoon chili powder
  • 1 strand curry leaves
  • ½ teaspoon tamarind extract
  • 1 teaspoon fennel seeds

Method

  • In a covered dish add dried soy chunks and add hot water until it covers all the soy chunks.  Cover and leave it for about 10 – 15 minutes
  • Meanwhile slightly roast fennel seeds and grind it into a powder
  • In a covered saucepan add cooking oil and add mustard seed
  • When the mustard seed start splattering add onion and fry for about 5 minutes
  • Add garlic, ginger and fry for another 3 – 4 minutes
  • Squeeze the soy chunks to remove the excess water and add them to the saucepan
  • Mix well and add chili powder, salt, coconut milk, tamarind extract, water and cook covered on  a medium flame until the gravy thickens
  • Add curry leaves, ground fennel seeds and cook for another 3 – 4 minutes
  • Serve with warm rice

Yields: 3 – 4 side dishes

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