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


  • 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


  • 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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