Niligiris Style Soya Kurma

Nutritiously flavorful coconut based recipe that is rich in protein and healthy!


Soya chunks- 2 cups
Spinach – 1 cup
Methi/fenugreek leaves- 1/2 cup, finely chopped
Onion – 1, finely chopped
Ginger + garlic paste – ½ tsp
Green chilies – 2
Red chili powder – 1 tsp
Turmeric powder- 1/2 tsp
Coriander powder – 1 tsp
Cumin powder- 1/2 tsp
Cashews – 8 to 10 pieces
Grated coconut – 2 tbsp
Mint leaves – A small bunch, finely chopped
Cilantro – A small bunch, finely chopped
Salt – To taste
Water- As needed

Method: Soak the soy chunks in warm water for 5-10 mins. Squeeze out the water and keep it aside. Soak the cashews in warm water for 10-15 mins. In a grinder, grind together the soaked cashews and grated coconut into a smooth paste adding little water. Transfer it into a small bowl. In the same grinder, add the mint leaves, cilantro leaves, methi leaves, spinach, & green chilies and grind into a smooth paste adding little water. Keep this aside. Heat oil in a pan. Add the chopped onions and cook until translucent. Add ginger+garlic paste and saute until the raw smell goes away. Add the green puree and cook for 5-10 mins, stirring occasionally. Add the spice powders-chili powder, coriander powder, turmeric powder, prepared cashew-coconut paste, and salt. Mix well. After 5 mins, add the soaked soya chunks and 1/2 cup of water. Cover with a lid and simmer for 10-15 mins. Add more water if the gravy thickens. Remove from flame and serve hot with steamed rice or roti.

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