Soya Dry roast /Kerala style Soya Ularthiyathu
Hi All
Today I'm sharing a spicy Soya Recipe . Its purely vegetarian but tastes like a non veg fried dry dish. You can eat it with chapati or porotta or even have it as a starter. Its not as easy as the earlier recipes in my blog and you will need some patience while getting this dish to the consistency or a dry fry. In malayalam such items are called ulathiyathu or varatiyathu and its a continuously stirred slow fried and browned recipe
Ingrediants:
1. Soya Chunks - 1 cup or 150 grams ( just add a handful of big chunks, we are going to cut them into smaller sizes)
2. Onions - 4 nos
3. Tomato - 1 nos
4. Ginger - 1 inch piece or measure 1/4th of your index finger
5. Garlic- 5-6 cloves
6. Green chillies - 2
7. Pepper powder - 1 tsp
8. Coriander powder - 1 Tsp
9. Turmeric powder - 1/4th Tsp
10. Red chilly powder - 1/2 tsp
11. Garam Masala - 1/2 tsp
12. Curry leaves - a bunch or 15 leaves ( leave 6 for garnishing)
13. Coconut flakes - 1 tsp (Optional)
14. Crushed peppercorns- 5 nos for Garnishing
15. Water - 1/2 cup for pressure cooking.
Salt and coconut oil for frying
Method:
1. Preparation of Soya Chunks:
Soya Chunks are dehydrated. Hence you need to soak them in hot water. Wash the soya chunks and place them in a bowl and fill it with hot water, the water should be above soya level. Leave for half an hour while you prepare the veggies.
2. Preparation of Veggies:
Cut 4 Nos onions into thin slices, it doesnt have to be uniform.
Clean ginger and garlic. Add them to a mortar and pestle and crush them.
slit two green chillies in half. Chillies are not the main flavor of the dish so Do not add more of it
Wash up your curry leaves. I soak them in water as they are usually drenched in chemicals( if you get them from market ) .
Chop one tomato into small pieces.
3.Washing and Pressure cooking the soya chunks:
While Soya chunks are nutritious and is often termed as Meal maker chunk or Meat replacer, it is usually replusive to may people including my in laws as it has a foul smell and if its not washed thoroughly , it has a bad pungent taste. Hence after soaking the soya for half an hour, you'll find that it has doubled in volume and has puffed up. Now it looks more like a sponge. Squeeze out all the water . Now wash it three or four time, squeezing out the water everytime. You will see foam like thing, do not get scared, that is just because water is gushing out of its pores. After two or three washes , the water will clear up and the soya will look a little light in color.
Squeeze out all water and chop each big chunk into 4 quadrants or smaller pieces. This will ensure that the cooking time is faster.
Pressure cooking is actually optional and is only dont to quicken the cooking time. We will pressure cook in this recipe with basic spices so that the soya doesnt taste bland.
In a dry pressure cooker, add less that half cup water, Add the soya chunks, Turmeric and chilly powder. Add a little salt, i added 1 tsp( small spoon) . Please note that we add salt while browning the onions as well so be cautious. Now use your hands and massage in the spices to the soya. Well you can use the spoon but this process will ensure that the spices are well absorbed into the pores of the chunks. Cover the lid and pressure cook for only 1 whistle. Ensure that the gas is in medium level only. If you pressure cook in high flame, it might burn the bottom. After one whistle , immediately release pressure and open the lid, you dont need to wait for the pressure to release on its own.
4. Building up the dish:
In a non stick pan, add 2 tablespoon of coconut oil. Coconut oil is used to make this dish taste more authentic , you can use any oil you like. Now add the curry leaves, crushed ginger and garlic. Saute for 10 secs and add the chillies and coconut flakes if you are using them. Now add the onions and salt and let it saute till medium golden brown. It will take 8 -10 minutes. If you are constantly stirring , you can put it on high flame else be careful. Once its browned, add the pepper powder , coriander powder and garam masala. stir for 1 minute, you will see that the raw smell of spices will change , a dominating pepper smell will emanate. Now add the tomatoes. Now here you need to be careful. The tomatoes need to be well cooked . Cooked to a mashed consistency. Ideally no water needs to be added ,but depending upon the water content of the tomatoes,heat and the pan used, the mixture might dry and burn quickly. Hence always keep an eye on it . After adding tomatoes, give it a good stir , if you feel the mixture is dry and 1 tablespoon of water, upto 1/4th cup. Cover the lid and cook till the tomatoes are mashed up. The oil will leave the mixture as well.
When you open the lid , dont smell immediately as the pepper flavour will fill your nose and youll be sneezing for a lonnnngg time :) ..
Now its time to add the soya chunks. Give it a good mix, Add a table spoon of oil and let us start our workout. We need to stir this for a good 10 minutes till the soya browns up and the caramalized onion mixture coats and gets absorbed into the soya. Soya will take a long time to get dry and the dish is done only when all the water is evaporated. Please dont add any additional water , also the flame is medium low. Continuously stir with patience. Although in the begining it will look light brown and like a masala dish, as the water evaporates, the soya will crisp up and take a darker color.
Once done, add in your crushed pepper corns and fresh curry leaves, mix it and serve Immdiately.
Game plan:
1. Preparation of soya chunks. While Soya is soaking, cut and prepare your Vegetables.
2. Pressure cooking of the Soya chunks
3. In another burner, Start the process of frying onions
4. Bring everything together.
Its spicy and goes well with rotis and you can fool people into thinking its chicken or something (i suppose). Try it.
Enjoy
Today I'm sharing a spicy Soya Recipe . Its purely vegetarian but tastes like a non veg fried dry dish. You can eat it with chapati or porotta or even have it as a starter. Its not as easy as the earlier recipes in my blog and you will need some patience while getting this dish to the consistency or a dry fry. In malayalam such items are called ulathiyathu or varatiyathu and its a continuously stirred slow fried and browned recipe
Ingrediants:
1. Soya Chunks - 1 cup or 150 grams ( just add a handful of big chunks, we are going to cut them into smaller sizes)
2. Onions - 4 nos
3. Tomato - 1 nos
4. Ginger - 1 inch piece or measure 1/4th of your index finger
5. Garlic- 5-6 cloves
6. Green chillies - 2
7. Pepper powder - 1 tsp
8. Coriander powder - 1 Tsp
9. Turmeric powder - 1/4th Tsp
10. Red chilly powder - 1/2 tsp
11. Garam Masala - 1/2 tsp
12. Curry leaves - a bunch or 15 leaves ( leave 6 for garnishing)
13. Coconut flakes - 1 tsp (Optional)
14. Crushed peppercorns- 5 nos for Garnishing
15. Water - 1/2 cup for pressure cooking.
Salt and coconut oil for frying
Method:
1. Preparation of Soya Chunks:
Soya Chunks are dehydrated. Hence you need to soak them in hot water. Wash the soya chunks and place them in a bowl and fill it with hot water, the water should be above soya level. Leave for half an hour while you prepare the veggies.
2. Preparation of Veggies:
Cut 4 Nos onions into thin slices, it doesnt have to be uniform.
Clean ginger and garlic. Add them to a mortar and pestle and crush them.
slit two green chillies in half. Chillies are not the main flavor of the dish so Do not add more of it
Wash up your curry leaves. I soak them in water as they are usually drenched in chemicals( if you get them from market ) .
Chop one tomato into small pieces.
3.Washing and Pressure cooking the soya chunks:
While Soya chunks are nutritious and is often termed as Meal maker chunk or Meat replacer, it is usually replusive to may people including my in laws as it has a foul smell and if its not washed thoroughly , it has a bad pungent taste. Hence after soaking the soya for half an hour, you'll find that it has doubled in volume and has puffed up. Now it looks more like a sponge. Squeeze out all the water . Now wash it three or four time, squeezing out the water everytime. You will see foam like thing, do not get scared, that is just because water is gushing out of its pores. After two or three washes , the water will clear up and the soya will look a little light in color.
Squeeze out all water and chop each big chunk into 4 quadrants or smaller pieces. This will ensure that the cooking time is faster.
Pressure cooking is actually optional and is only dont to quicken the cooking time. We will pressure cook in this recipe with basic spices so that the soya doesnt taste bland.
In a dry pressure cooker, add less that half cup water, Add the soya chunks, Turmeric and chilly powder. Add a little salt, i added 1 tsp( small spoon) . Please note that we add salt while browning the onions as well so be cautious. Now use your hands and massage in the spices to the soya. Well you can use the spoon but this process will ensure that the spices are well absorbed into the pores of the chunks. Cover the lid and pressure cook for only 1 whistle. Ensure that the gas is in medium level only. If you pressure cook in high flame, it might burn the bottom. After one whistle , immediately release pressure and open the lid, you dont need to wait for the pressure to release on its own.
4. Building up the dish:
In a non stick pan, add 2 tablespoon of coconut oil. Coconut oil is used to make this dish taste more authentic , you can use any oil you like. Now add the curry leaves, crushed ginger and garlic. Saute for 10 secs and add the chillies and coconut flakes if you are using them. Now add the onions and salt and let it saute till medium golden brown. It will take 8 -10 minutes. If you are constantly stirring , you can put it on high flame else be careful. Once its browned, add the pepper powder , coriander powder and garam masala. stir for 1 minute, you will see that the raw smell of spices will change , a dominating pepper smell will emanate. Now add the tomatoes. Now here you need to be careful. The tomatoes need to be well cooked . Cooked to a mashed consistency. Ideally no water needs to be added ,but depending upon the water content of the tomatoes,heat and the pan used, the mixture might dry and burn quickly. Hence always keep an eye on it . After adding tomatoes, give it a good stir , if you feel the mixture is dry and 1 tablespoon of water, upto 1/4th cup. Cover the lid and cook till the tomatoes are mashed up. The oil will leave the mixture as well.
When you open the lid , dont smell immediately as the pepper flavour will fill your nose and youll be sneezing for a lonnnngg time :) ..
Now its time to add the soya chunks. Give it a good mix, Add a table spoon of oil and let us start our workout. We need to stir this for a good 10 minutes till the soya browns up and the caramalized onion mixture coats and gets absorbed into the soya. Soya will take a long time to get dry and the dish is done only when all the water is evaporated. Please dont add any additional water , also the flame is medium low. Continuously stir with patience. Although in the begining it will look light brown and like a masala dish, as the water evaporates, the soya will crisp up and take a darker color.
Once done, add in your crushed pepper corns and fresh curry leaves, mix it and serve Immdiately.
Game plan:
1. Preparation of soya chunks. While Soya is soaking, cut and prepare your Vegetables.
2. Pressure cooking of the Soya chunks
3. In another burner, Start the process of frying onions
4. Bring everything together.
Its spicy and goes well with rotis and you can fool people into thinking its chicken or something (i suppose). Try it.
Enjoy
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