Soya Chunks Sukka

Soya Chunks Sukka, is a dry Mangalorean style dish made using Soya chunks, masalas, grated fresh coconut, and tempered onions fried in ghee. Sukka is traditionally made using country chicken (nati koli). This is a typical tuluva recipe which goes well with neer dosa or chapatis, or even side dish for Dal rice or Rasam rice.

The main taste of the dish is from the slow, dry roasted spices and ghee roasted coconut. Here I have prepared a vegetarian version of this sukka using Soya Chunks or meal maker or soya vadi, whatever you call it.

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Soya Chunks Sukka

Yield: 3-4 servings

Author: Namitha Shenoy

Prep time: 7 MinCook time: 30 MinTotal time: 37 Min

A dry Mangalorean style dish made using Soya chunks, masalas, grated fresh coconut, and tempered onions fried in ghee.

Ingredients:

For Masala Powder :

• Dry Red Chillies (Byadgi) - 10 to 12
• Coriander seeds - 1 tbsp
• Cumin seeds - ½ tbsp
• Saunf - ½ tbsp
• Cinnamon Stick - 1 inch
• Cloves - 3
• Peppercorns - 1 tsp
• Fenugreek seeds - ¼ tsp

Main ingredients :

• Soya Chunks - 1 cup
• Fresh Coconut (grated) - 1 cup
• Curry leaves - 2 sprigs
• Onions (sliced) - 1 large
• Tomatoes (chopped) - 1
• Garlic (crushed) - 1 tsp
• Ginger (crushed) - 1 tsp
• Turmeric powder - ½ tsp
• Garam masala powder - ½ tsp
• Ghee - 2tbsp + 1 tsp
• Salt to taste
• Coriander leaves for garnishing (optional)

Instructions:

Cooking Soya Chunks :

1. Cook the soya chunks as per package instructions. Once cooked, wash well several times and squeeze off excess water. Keep aside.

Masala powder :

1. Heat a pan. Add dry red chillies and dry roast until crisp on low flame. Keep aside.
2. In the same pan, add coriander seeds, cumin, saunf, cinnamon, cloves, peppercorns and fenugreek seeds. Dry roast on a low flame until golden brown and turns aromatic. 
3. Allow it to cool.
4. Once cooled, add these to a blender jar and grind to a fine powder. Keep aside.

Roasting coconut :

1. In the same pan, add 1 tsp ghee. Let it heat.
2. Add freshly grated coconut. Fry until light golden brown and till you get a nutty aroma. (on low flame)
3. Add curry leaves and fry for a minute. Switch off the Flame and set aside.

Preparing Sukka :

1. Heat a heavy-bottomed kadai, add ghee.
2. Add curry leaves and fry for a minute. Now add onion and fry until golden brown.
3. Add crushed garlic and ginger and fry till raw smell goes off.
4. Now add turmeric powder and 2 tbsp of prepared masala powder. Fry for a minute.
5. Add tomatoes and fry till mushy.
6. Add cooked soya chunks and mix well. The masala should be coated well to the soya.
7. Add ½ cup of water and salt, mix well. Cover and cook for 5 minute.
8. After 5 minutes, open the lid and give a quick mix. 
9. Now add the roasted coconut and mix until the moisture and masala is absorbed.
10. Add garam masala powder. Stir well. Switch off the flame.
11. Garnish with coriander leaves.
12. Serve hot with neer dosa or chapatis.

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