Coconut Coconut Milk Curry Guest Recipes Indian Kerala Soy Chunks Vegetarian

Soya Varutharacha Curry or Soya Chunks in Roasted Coconut Gravy- Guest Post

Soya Varutharacha Curry
Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Kerala
Serves: 5
  • Soya Chunks- 3 cups (soaked in water for 15 mins)
For roasting
  • Grated coconut- ½ cup
  • Chili Powder- 1½ tsp
  • Coriander Powder- 2 tbsp
  • Pepper powder- 1 tsp
  • Turmeric powder- ½ tsp
  • Water- ¾ cup
For cooking
  • Oil- 3 tbsp
  • Mustard seed- 1 tbsp
  • Cumin seed- 1 tbsp
  • Onion- 1 chopped
  • Ginger paste- ½ tsp
  • Garlic paste- ½ tsp
  • Tomatoes, cubed- 2
  • Curry leaves- 1 sprig
  • Salt- 1½ tsp
  • Coconut milk- 1 cup
  • Garam Masala- 1 tsp
  • Lemon juice- ½ tbsp
  • Cilantro chopped- ¼ cup
  1. Soak the soya chunks in water for 15 minutes, after that drain the water & keep aside the soya chunks.
Roasting & making coconut paste
  1. Place a pan over medium heat, add grated coconut & dry roast till it turns golden brown.
  2. Add the spices- chili powder, coriander powder, turmeric, and pepper powder & roast for 2 minutes.
  3. Remove the pan from the heat. Let cool down.
  4. To a blender jar, add the roasted coconut & ¾ cup water; grind to a smooth paste.
  5. Add oil to a hot pan. Splutter the mustard and cumin seeds. Now add the onion.
  6. Cook till onions turn translucent, add the ginger and garlic paste; cook till onions turn golden in color.
  7. Add the tomatoes. Cook until the tomatoes are mashed well.
  8. Add the ground roasted coconut, curry leaves, salt, and cook for a few minutes until the oil clears out.
  9. Add the soaked & drained soya chunks, combine well & let the masala evenly coat on the soya chunks.
  10. Cover the pan with a lid and cook till the masala thickens.
  11. Add the coconut milk, let come to a slight boil.
  12. If the curry is thick, add some water to thin it down.
  13. Add the garam masala and lemon juice. Let simmer for 3 minutes.
  14. Finally, garnish with chopped cilantro.
  15. Remove the pan from the heat & keep it covered.
  16. Enjoy with rice, chapati, roti, etc.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...