Soya Chunks Ka Salan (Hyderabadi style)

Name: Soya Chunks Ka Salan (Hyderabadi style)
Total time: 1500 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup soya nuggets; 1 tbsp. fresh grated coconut; 1 tbsp. sesame seeds; 1 tbsp. roasted peanuts; 2-3 tbsp. oil; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1 onion, chopped; 1 sprig curry leaves; 1 tsp. ginger-garlic paste; 1/2 tsp. turmeric powder; 1 tbsp. roasted coriander powder; 1 tsp. roasted cumin powder; 1 tbsp. red chili powder; 1 tsp. salt or to taste; 1 tsp. tamarind paste mixed with 1/4 cup water; 2 tbsp. mint leaves, chopped; 2 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Soya Chunks Ka Salan in Hyderabadi style is a great substitute to any non-veg. dish. Soybean is generally very healthy and nutritious. It is a great way to incorporate some protein in your everyday diet. It makes for a perfect side dish with either chapattis / parathas, jeera rice, steamed rice, plain biryani or pulao.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

3 servings

1/2 cupsoya nuggets
1 tbsp.fresh grated coconut
1 tbsp.sesame seeds
1 tbsp.roasted peanuts
2-3 tbsp.oil
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
1onion, chopped
1 sprigcurry leaves
1 tsp.ginger-garlic paste
1/2 tsp.turmeric powder
1 tbsp.roasted coriander powder
1 tsp.roasted cumin powder
1 tbsp.red chili powder
1 tsp.salt or to taste
1 tsp.tamarind paste mixed with 1/4 cup water
2 tbsp.mint leaves, chopped
2 tbsp.coriander leaves, chopped

Saved

Steps

20-25 minutes

1

Dry roast the coconut and sesame seeds till golden in color. Set aside to cool. Then grind along with the roasted peanuts into a fine powder. Keep aside.
2

Soak the soya nuggets in hot water for 5-10 minutes. Then squeeze out the water and keep aside. In a small bowl, take the ginger-garlic paste and all the dry spices, except salt and make a smooth paste by adding some water. Keep aside.
3

Heat oil in a pan and temper with mustard seeds and cumin seeds. Allow it to splutter.
4

Add the onion & curry leaves. Sauté till light brown.
5

Now add the spice paste and stir fry till the oil separates.
6

Add the ground coconut powder & sauté on a low flame till well combined.
7

Now add 1 cup water, tamarind water & salt to taste. Give it a stir & bring it to a boil. Cover & simmer for 4-5 minutes on a low flame or till the gravy slightly thickens.
8

Then add the soaked soya nuggets & simmer, covered till the oil separates from the gravy.
9

When done, garnish with coriander leaves & mint leaves.
10

Serve with any form of rice preparation or Indian bread.