My husband is a huge fan of Mutton Kola Urundai Kuzhambu but I wont cook meat. I replaced mutton by soy chunks and I tried this Soy Chunks Urundai Kuzhambu. My husband liked it very much and it was a super hit. It seems like it is a big procedure to make this urundai kuzhambu but it is actually not difficult to make. Here is the procedure for the soy chunks urundai kuzhambu…
Time of Preparation : 60 minutes
Spice level : 4 out of 5
No of Servings : 4
Ingredients:
For Soy Chunks Balls:
- Soy Chunks – 1/2 cup
- Cinnamon stick – 1″
- Cloves – 2
- Cardamom – 1
- Fennel Seeds – 1 tsp
- Cumin seeds – 1 tsp
- Coriander seeds – 2 tsp
- Red chillies – 3
- Green chillies – 2
- Ginger – 1″ (chopped)
- Garlic – 4 cloves (chopped)
- Coconut – 2 tbsp (grated)
- Curry leaves – a few
- Pearl onions – 5 to 6
- Roasted gram – 2 tbsp
- Oil – 1 tbsp + for frying
- Salt – to taste
For Curry:
- Cinnamon stick- 1″
- Cloves – 2
- Onions – 1 1/2 cup (finely chopped)
- Ginger garlic paste – 1/2 tsp
- Garlic – 3 cloves (finely chopped)
- Green chillies – 2
- Tomato – 1 1/4 cup
- Tamarind – small lemon size
- Turmeric powder – 1/2 tsp
- Sambar powder – 2 tsp (according to spice level)
- Coconut – 3 tbsp
- Fennel seeds – 1 tsp
- Khus khus – 1 tsp (soak it in warm water for 20 minutes)
- Salt – to taste
- Oil – 1 tbsp
- Coriander leaves – 2 tbsp
Method of Preparation:
Soy Chunks Balls:
- Boil the soy chunks for 15 minutes till they become soft.
- Keep oil in a pan and add the cinnamon sticks followed by the cloves, cardamom, curry leaves, red chillies, fennel seeds, cumin seeds, coriander seeds, green chillies, garlic, ginger, pearl onions and roasted gram.
- When the roasted gram turns golden brown, add the grated coconut and turn of the heat.
- Remove it from the pan and fry the soy chunks till the water evaporates.
- Pulse all the ingredients except soy chunks and when they are half done add the soy chunks.
- Grind them to a coarse paste and add the required amount of salt.
- Heat oil in a kadai and fry the balls at high flame.
- The balls will be very soft since we are not adding corn flour or maida.
- They tend to break while frying. So fry them carefully and remove when they turn to golden brown.
- Keep them aside.
For Curry:
- Heat oil in a pan and add the cinnamon and cloves.
- Add the onions and fry till they become translucent.
- Add the green chillies followed by the ginger garlic paste and fry for 2 minutes.
- Now add the tomatoes and add some salt.
- Fry till they become soft and add the turmeric powder and sambar powder.
- Fry for 2 minutes and add some water.
- When the water starts to boil add the fried soy chunks balls.
- Grind the coconut, fennel seeds and khus khus to a smooth paste.
- Add the paste to the boiling curry and let it boil for another 7 minutes.
- Garnish with chopped coriander leaves.
- Serve hot with rice.
