Steamed Basmati Rice, Chettinad Soya Chunks Curry and Carrot Poriyal

Ingredients

• 1.5 cup Soya Chunks (Also known as meal maker or soya nuggets)
• 2 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 tsp Black Peppercorns
• 5 pcs Dried Red Chilies (Adjust to your spice preference)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 2 pcs Green Cardamom
• 1 pcs Star Anise
• 1 tsp Kalpasi (Also known as stone flower. Optional but highly recommended for authentic flavor.)
• 0.25 cup Grated Coconut (Fresh or desiccated can be used)
• 3 tbsp Sesame Oil (Gingelly oil provides an authentic taste)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves (A sprig of fresh curry leaves)
• 2 pcs Onion (Medium-sized, finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 2 pcs Tomatoes (Medium-sized, pureed)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Salt (Adjust to taste)
• 2 cup Water (For the gravy)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Soya Chunks

   • Bring 5 cups of water to a rolling boil in a pot. Add the soya chunks, turn off the heat, and cover the pot.
   • Let the chunks soak for 15 minutes until they are soft and have doubled in size.
   • Drain the hot water and rinse the soya chunks under cold running water 2-3 times to remove any soapy taste.
   • One by one, squeeze each soya chunk firmly between your palms to remove all excess water. This step is crucial for flavor absorption. Set the squeezed chunks aside.
2. 2

   Roast and Grind the Chettinad Masala

   • Heat a dry pan over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon, cloves, cardamom, star anise, and kalpasi.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices release a rich aroma. Be careful not to burn them.
   • Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden brown.
   • Remove the mixture from the heat and allow it to cool down completely.
   • Transfer the cooled spices to a blender or mixie jar. Grind to a fine paste, adding a few tablespoons of water as needed to achieve a smooth consistency.

Ingredients

• 500 g Carrots (Peeled and finely chopped)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 2 pcs Dried Red Chilies (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)
• 3 tbsp Water (For steaming the carrots)
• 4 tbsp Fresh Coconut (Grated)

Instructions

1. 1

   Prepare Vegetables

   • Wash, peel, and finely chop the carrots into small, uniform pieces (about 1/4-inch dice). This ensures they cook quickly and evenly.
   • If using a whole coconut, grate it and set aside.
2. 2

   Temper the Spices

   • Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter completely (about 30-45 seconds).
   • Reduce the heat to low, then add the urad dal. Sauté for about 1 minute until it turns a light golden brown.
   • Add the broken dried red chilies and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
   • Finally, add the hing and give it a quick stir.
3. 3

   Cook the Carrots

   • Immediately add the finely chopped carrots and turmeric powder to the pan.
   • Stir well for 2-3 minutes to coat the carrots thoroughly with the tempered spices.
   • Sprinkle the salt and 3 tablespoons of water over the carrots.