Following picture shows dried 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
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
