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A fiery and aromatic South Indian curry featuring tender soya chunks simmered in a freshly ground Chettinad spice blend. This vegetarian dish is packed with bold flavors and pairs perfectly with rice or parotta.
For 4 servings
Prepare the Soya Chunks
Roast and Grind the Chettinad Masala
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A fiery and aromatic South Indian curry featuring tender soya chunks simmered in a freshly ground Chettinad spice blend. This vegetarian dish is packed with bold flavors and pairs perfectly with rice or parotta.
This chettinad recipe takes 55 minutes to prepare and yields 4 servings. At 269.42 calories per serving with 14.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté the Aromatics
Build the Curry Base
Simmer and Finish
Incorporate vegetables like potatoes, carrots, or green peas along with the soya chunks for added texture and nutrition. Add them after sautéing the onions.
The same Chettinad masala base can be used to make curry with paneer, mushrooms, chickpeas, or chicken.
For a less intense and creamier curry, stir in 1/4 to 1/2 cup of thick coconut milk at the end of the cooking process and simmer for a few minutes without boiling.
Add a tablespoon of poppy seeds (khus khus) while roasting the spices for a nuttier flavor and thicker gravy.
Soya chunks are one of the best vegetarian sources of protein, essential for muscle repair, growth, and overall body function. This makes the curry a great option for vegetarians, vegans, and those looking to build muscle.
The complex blend of Chettinad spices, including turmeric, cloves, cinnamon, and peppercorns, is packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
The capsaicin in red chilies and piperine in black peppercorns are known to have metabolism-boosting properties, which can aid in weight management.
Soya chunks, onions, and tomatoes provide a good amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Yes, it is a very healthy dish. Soya chunks are an excellent source of plant-based protein and fiber. The spices used in the Chettinad masala, like turmeric, pepper, and cloves, have anti-inflammatory and antioxidant properties. Using sesame oil also adds healthy fats.
One serving of Chettinad Soya Chunks Curry (approximately 1 cup or 275g) contains around 300-350 calories, depending on the amount of oil used. It's a balanced meal component, rich in protein and complex carbohydrates.
This curry pairs wonderfully with a variety of Indian breads like parotta, chapati, or naan. It also goes very well with steamed rice, ghee rice, or traditional South Indian preparations like idiyappam (string hoppers) and appam.
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to become more intense the next day. Reheat thoroughly on the stovetop or in the microwave before serving.
Absolutely. The heat in this dish comes primarily from the dried red chilies and black peppercorns. To reduce the spice level, simply decrease the quantity of these two ingredients when preparing the masala paste.
Yes, you can make the curry without kalpasi. However, it adds a unique, earthy, and smoky aroma that is characteristic of Chettinad cuisine. If you can find it, it's highly recommended for an authentic taste.