January 18, 2011

Soy and Avarekai curry


My son wanted to eat chicken, on a festival day (Technically Hindu Indians do not eat meat on the day of the festival), so this was the best disguise I could find - soy. Thanks to my dear friend Sri, who introduced me to these high protein soy chunks. I made an avarekai curry with it. The kids just couldn’t get enough of it. All of us were happy now.

What I used: Serves 4
2 cups of dry soy chunks
1 cup of fresh or frozen avarekai/ green kidney beans
1 medium onion chopped
1 medium tomato chopped
1tsp ginger garlic paste
2 bay leaves
½ cup of coconut milk
1tsp garam masala powder
1 tsp red chili powder
¼ tsp turmeric powder
1tsp cilantro seed powder
3tsp olive oil
Salt to taste

First get a large pot of water boiling. Add a tsp of salt, and add the dry soy chunks. Let it cook well until they are soft and spongy to touch. Drain them in cold water, and squeeze off the excess water. Set aside. 

In a thick bottom skillet, on medium heat, add 2 tsp olive oil. When it begins to shimmer, add half of the chopped onions and bay leaves, cook covered. Fry to a golden brown. Add ginger garlic paste and tomato, and cook until it is soft and pulpy. Add cilantro seed powder, turmeric, and garam masala powder and avarekai. Cook for a couple of minutes.

Add the drained soy chunks. Cook covered for about 10 minutes on medium heat, stirring once in a while. When the oil begins to separate, add the coconut milk. Cook on low heat for about 7-10 minutes, or until the soy is tender and cooked through.

It tastes good with chapathis/tortillas or parathas, and yum with rice too. Enjoy!