Spicy vegetable/soya chunks curry recipe

One thing my mother made all the time were coconut based curries. She made them so well, I have rarely tasted better curries. Somehow she got the perfect balance of spices, tangyness and depth.

Following is a staple Mangalorean chicken curry recipe, can be used for soya chunks, potatoes or mixed vegetable curries.  Grinding the masala paste till its really fine plays a big role, so if you have the time and patience, try this one. Remember, using ready made powders for the spices (except turmeric) is not going to work. You could try getting some ready made Mangalore curry powder to add in the end, to enhance the taste as an option..  

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Soya/vegetable Curry

Prep Time : 30 - 45 Mins

 Prepare 

1)   1 cup soya chunks, boiled and squeeze dry thouroghly.

2)    Optional: assorted veggies likes potatoes, french beans, cauliflower, cabbage cut in       large chunks

To grind

     3)    6- 10 dry red chilies (depends on how spicy you want it)

     4)     2 tbsp heaped coriander seeds

5)    ½ tsp jeera seeds

6)     ¼ tsps methi seeds

7)     8-10 peppercorns

8)     ½ coconut grated

9)     4 cloves garlic

10)   4-5 pieces tamarind

11)   Pinch of turmeric

12)   Salt to taste

Seasoning

13) 1 large onion

14) 2 red chillies

15) 1 cinnamon, 1 star aniseed, 3 cloves (lavang) crushed 

16) 2 tsp coconut oil

Roast ingredients 3 - 8, (tastes best if it’s done separately on a slow flame)

Fry the coconut on a medium flame till it becomes reddish. Make sure it doesn't get burnt

Grind all the ingredients with the garlic, with tamarind and turmeric till very fine (add water to make it pasty but not watery)

In a large vessel, heat water and add veggies and salt when it boils.

Parboil vegetables and add the soya chunks.

Add the ground masala and mix well and bring to boil.

Reduce the flame and cook till all the veggies are tender.

Taste and check for salt

*If it's too spicy, some coconut milk could be added at this point

For the seasoning heat the oil in a thick bottomed pan, add onions and fry

Add the red chilies when the onions turn pink, and the crushed spices (*add a tsp of the Mangalore curry powder) and fry till the powders separate from oil.

Add to the curry, mix well and let it simmer for a 5 minutes.

Serve hot with dosa's, rice, idli's and rice rotti (dry crisp rice dosa's available in  Mangalore shops)

* Please note: This is not the Magalore rotti gasi (curry) recipe. That shall follow soon.. :)