Soya Chunk Kadhi

Since we consciously try to eat healthy, we try to incorporate lot of millets, oats, soya and whole grains in our diet. We love soya chunks and Amma tries to be innovative in incorporating these in various forms - Soya Pulav, Soya Curry, Soya Chunk Kadhi...

Ingredients:

1/2 cup Soya chunks

1 1/2 tblsp Besan | Chick Pea Flour
2 cups Water
2 cups Buttermilk

1 Onion, medium size, finely chopped

1 Tomato, finely chopped

1/2 " Adrak | Ginger, finely chopped
3 Green Chillies, finely chopped

1 tsp Dhania | Coriander Powder
1/2 tsp Haldi | Turmeric Powder
1/4 tsp Red Chilli Powder
1/2 tsp Methi | Fenugreek Seeds
1 tsp Oil
1/2 tsp Jeera | Cumin Seeds

1 sprig Kadhi Patta | Curry Leaves
1 tblsp Fresh Dhania | Coriander Leaves, chopped finely

To taste Salt

Method:

• Soak the soya chunks in boiling water. The level of water should be such that all the chunks are immersed. Cover and keep aside.
• In a mixing bowl, add the besan and using 1 cup of water make a smooth batter. Ensure there are no lumps. Keep aside.
• Place a thick bottomed kadhai on gas. Add oil and when it is hot, add methi seeds, jeera and curry leaves.
• Once jeera and methi splutter, add chopped onion, ginger and green chillies. Saute for 2 minutes or till onion becomes translucent.
• Add chopped tomatoes, dhania powder, haldi, red chilli powder and salt. Mix well. Saute for 2 minutes and add the remaining glass of water.
• Once the tomatoes are cooked, add the besan batter and buttermilk. Mix well. Ensure no lumps are formed.
• Squeeze the soaked soya chunks and add them to the kadhi. 
• Cook the kadhi for 5 minutes. Stir once in a while to ensure the besan does not settle to the bottom of the kadhai.
• After 5 minutes, switch off the gas. Transfer the kadhi to a serving bowl.
• Garnish with chopped fresh dhania and Serve hot.

The kadhi tastes heavenly and is an amazing accompaniment with Roti, Paratha, Rice and Biryani | Pulav.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.