Soya Chunk Sundal

Name: Soya Chunk Sundal
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 200 g soya chunks (dried); 3 tbsp coconut (freshly grated); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 0.5 tsp cumin seeds; 2 pcs dried red chili; 10 pcs curry leaves (fresh); 1 pcs onion (medium, finely chopped); 1 pcs green chili (slit lengthwise); 0.5 tsp salt; 1 pinch red chili powder; 1 tbsp lemon juice

RATING

0.0/5

TASTE SCORE

8/10

A protein-packed South Indian sundal made with tender soya chunks, tempered with mustard seeds, curry leaves, and fresh coconut. This quick stir-fry offers a deliciously savory, mildly spiced snack that's perfect for evening tea or as a light meal.

PREP

10m

COOK

15m

SERVES

1 KATORI

241 cal

SERVINGS

METHOD · 5 STEPS

prep
Soak and prepare the soya chunks.
1.Soak dried soya chunks in 3 cups of hot water for 10 minutes until soft.
2.Drain and squeeze excess water from each chunk.
3.Rinse once more in fresh water, squeeze again, and set aside.
temper · ~3 min
Make the tempering.
1.Heat oil in a kadai over medium heat until shimmering.
2.Add mustard seeds and let them splutter for 30 seconds.
3.Add urad dal and cumin seeds; stir until dal turns golden.
4.Add dried red chilies and curry leaves; fry for 15 seconds until fragrant.
saute · ~4 min
Saute the aromatics.
1.Add chopped onion and slit green chili to the pan.
2.Saute until onions turn translucent and soft, about 4 minutes.
saute · ~5 min
Cook the soya chunks with spices.
1.Add the squeezed soya chunks to the pan and stir gently to combine.
2.Sprinkle salt and a pinch of red chili powder; mix well.
3.Continue to saute on medium-low heat for 4-5 minutes until the chunks are well coated and lightly toasted.
TIPDon't overcook the chunks at this stage; just coat them with spices and heat through.
garnish
Finish and serve.
1.Turn off the heat. Add grated coconut and drizzle lemon juice.
2.Toss gently to mix everything well.
3.Transfer to a serving bowl and serve warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze the soaked soya chunks thoroughly to remove excess water, preventing a soggy sundal.
2
Toast the urad dal until golden for a nutty aroma that deepens the tempering flavor.
3
Use fresh curry leaves for the signature South Indian fragrance; dried ones won't work as well.
4
Add the coconut after turning off the heat to keep it fresh and not greasy.
5
For a crunchier texture, pan-fry the soya chunks dry for 1 extra minute after squeezing.
6
Serve warm immediately, as the texture is best right after cooking.
7
Make ahead: prep the chunks and tempering separately, then combine and reheat gently.