When it comes to figuring out the right nutrient for the body by savouring plant-based dishes, the options are limitless. And in a country like India where there is an equal ratio of vegetarians and non-vegetarian eaters, soya chunks work as a substitute for meat. The more common dish made in north India using soya is the Masala Chaap, while the other way of consuming is soya chunks. Now imagine bringing the hot fiery spices from Kerala and blending them into the soft pieces of soya chunk. And unlike the dry soya potato curry usually eaten with chapatti, a dry fried Soya Chunk in Kerala masala is worth giving a try.
From being a mere pulse to a relishing dish
A byproduct of soybean, a species of legume that is native to East Asia, soya chunks fall under texturized vegetable protein or textured soy protein. By the texture of this very product, it is often used as mock meat. Quick to cook, the best part about this plant-based mock meat is the content of protein.
Around the 1960s due to the upcoming of the food processing companies the need to invent more food in order to reach the rising population became important. And with the rise of agricultural commodities around that time came to life the present-day soya chunks. By the late 1960s, the product was consumed highly.
Ingredients:
1. 500 gm Soya chunks
2. 1 medium-size Ginger
3. 6 Garlic cloves
4. ½ cup Rice flour
5. ½ cup Corn flour
6. 4 sprigs of Curry leaves
7. Juice of ½ a Lemon
8. 1 tsp Red chillie powder
9. ½ tsp Garam masala
10. ½ tsp Coriander powder
11. ½ tsp Turmeric powder
12. ½ tsp Cumin powder
13. 1tsp Black Pepper powder
14. Salt
15. Oil
Method:
1. In a bowl, add water, salt, and soya chunks. Let the chunks soak in water for half an hour. Drain the water, re-wash, and set it aside.
2. Grind ginger and garlic into a fine paste and keep aside.
3. In another bowl, add soya chunks, rice flour, corn flour, red chillie powder, garam masala, coriander powder, turmeric powder, ginger garlic paste, cumin powder, pepper powder, lemon juice, and salt. Mix all the ingredients well so that each soya chunk is coated in the masala mix. If needed, sprinkle some water to combine.
4. Let this soya chunk masala mix marinate for an hour or so.
5. In a pan over high flame heat the oil. Add the marinated soya chunks and fry well.
6. Remove from the oil and keep aside. Now add the curry leaves to the oil and deep fry them.
7. Now add the fried curry leaves to the fried soya chunks and mix well. Serve.
8. A healthy mix of protein and Kerala spices is a unique way to trick children into eating soya. While this is one way, one can always experiment otherwise by switching some spices. This easy-to-fry and make soya chunk dish can serve as a snack as well as a side dish.
Village Cooking/Youtube https://www.youtube.com/watch?v=vSJDauIQKDs
