Soyachunks Keema Kurma

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Preparation time
25 mins
Cooking time
10 mins
Difficulty
easy
Serves
3 people
Meal course
Lunch
Posted by
Posted on
1 cup
soya chunks
1 No
Onion ( chopped)
1 No
Tomato (chopped)
2 Nos
Whole spices(bay leaves,cinnamon sticks, cloves)
1 T
Red chili powder
1 T
Ginger chopped
1 T
Garlic (chopped)
2 T
Poppy seeds
2 No
Green chile
1 T
Pepper corns
1 T
Cumin seeds
1 T
Fennel seeds
1 cup
Grated coconut
2 stick
Coriander leaves
1 T
Turmeric powder
Soyachunks Keema Kurma

Soya chunks real source of proteins..can replace very well the mutton r chicken for vegetarians..if we cook these chunks in hot water n grind slight coarsely in mixie gives us soya chunks keema, they will ressembles very well like meat keemas..i prepared  as kurma with these soyachunks keema, they turned very well n an excellent side for rice, idlies, chappathis, parottas as well as for dosais..here we go..

Soya meat Keema curry/Soyachunks Keema gravy/Soyameat Keema korma

  1. Heat two cup of water with salt, add the soyachunks to the hot water n cook them for a while r else till they double their volume, put off the stove n drain the soyachunks in a colander, squeeze out excess of water n grind them in a mixie r food processor slightly coarse..keep aside, this is soyachunks keema.. Heat enough oil in a kadai, add the whole spices n fry them until they turn brown, meanwhile grind all the ingredients from table 2 as fine paste..keep aside, add the finely chopped onions n tomatoes pieces n stir continously until they get a bit cooked, add the grounded paste to the slightly cooked onion n tomatoes n stir them continously in simmer with lid closed for a while, so that the raw smells goes away from the spices, add the soyachunks keema to the spices n stir them well, add the salt n red chilli powder for a while n add enough water for making them as gravy..adjust ur gravy as ur wish..cook them for a while in medium flame until the oil get separates..garnish them with coriander leaves..

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