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