My MIL made this once for me and I was surprised when I knew it was soya bean. Then every time when I go to Chennai,my MIL has a pack of this dry soya bean to pass it to me. I make this curry just like her or make it as a simple sundal with no onion or garlic. Love it either way and eat as such … I make this when I run out of veggies and the job gets easily done in the early morning,if you soak overnight, morning just have to pressure cook in a separate vessel when we keep rice and no cutting veggie part,we can easily make an accompaniment for rice. Club this with any
rasam so its a perfect, comfort lunch box idea!!
Ingredients:
| Dried soya bean | 1/2 cup |
| Onion | 1 |
| Turmeric | 1/8 tsp |
| Salt | as needed |
To grind to coarse paste
| Coconut,grated | 2-3 tblsp |
| coriander seeds | 1 & 1/2 tsp |
| pepper | 1 tsp |
| Jeera | 1 tsp |
| Red chilli | 2 |
| Garlic,small | 2 |
| Water | as needed |
To temper
| Oil | 2 tsp |
| Mustard | 3/4 tsp |
| Curry leaves | a sprig |
Method:
- Soak the soya bean over night,next day,drain water and pressure cook with salt and little water (1/4 cup). If you don't add salt,then the bean will get over cooked and get mashed.
- Grind the items given under the table ‘To grind’ to a coarse paste and keep a side.
- Heat a pan with oil and temper with the items given under ‘to temper’ table. Add chopped onion and fry till transparent. Add the cooked soya beans.
- Add turmeric and the ground paste and add 1/4 cup water and mix well.
- Cook for 6-8 minutes or until the water evaporates and the masala starts browning.Add a tsp of coconut oil for an extra flavour!
Serve as accompaniment for rice or enjoy as such!!
Notes:
- You can also try making the simple way like we do other sundals too..
- This masala we grind is very very flavorful,while you grind you can smell it ,the whole house would smell while you make this curry!
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