Soya Chunk Sundal
A light, protein-packed South Indian snack made with tender soya chunks, tempered spices, and fresh coconut. It's a savory and satisfying dish, perfect for a healthy bite, ready in under 30 minutes.
For 4 servings
Soak and prepare the soya chunks.
- Place 50g of soya chunks in a bowl and pour 2 cups of hot water over them.
- Let them soak for 15 minutes until they become soft and spongy.
- Drain the water and rinse the chunks under cold water.
- Squeeze out all the excess water from each chunk. This is key for a good texture.
TIPSqueezing the soya chunks thoroughly helps them absorb the flavors of the spices better.Boil the soya chunks.
In a small pot, bring 2 cups of water to a boil. Add the soaked and squeezed soya chunks, a pinch of turmeric, and a pinch of salt. Cook for 5-7 minutes until tender. Drain completely and set aside.
Make the tempering.
- Heat 2 tsp of oil in a pan or kadai over medium heat.
- Add the mustard seeds and let them splutter.
- Add the urad dal and sauté until it turns light golden brown.
- Stir in the asafoetida.
TIPKeep the heat on medium to prevent the dal and spices from burning.Sauté the aromatics.
Add the slit green chilies, grated ginger, and curry leaves to the pan. Sauté for about a minute until the raw smell of ginger disappears and the curry leaves are crisp.
Combine with soya chunks.
Add the boiled soya chunks to the pan along with a pinch of salt. Mix everything well and cook for 2-3 minutes, allowing the soya chunks to get coated with the tempering.
Finish with coconut and lemon.
Turn off the heat. Add the freshly grated coconut and lemon juice. Give it a final mix.
Serve the sundal.
Serve the Soya Chunk Sundal warm as a healthy and delicious snack.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a different texture, you can lightly chop the boiled soya chunks before adding them to the pan.
- 2Don't over-boil the soya chunks, as they can become too soft and fall apart.
- 3You can add finely chopped onions after the tempering for extra flavor, but this will increase the calorie count slightly.
- 4This sundal can be stored in an airtight container in the refrigerator for up to 2 days.
Frequently asked questions
Yes, it is very healthy. It's a great source of plant-based protein, low in fat, and provides dietary fiber. It's an excellent snack for weight management and for those looking to increase their protein intake.
