Soya Chunks Ka Salan (Hyderabadi style)

 

          Soya Chunks Ka Salan in Hyderabadi style is a great substitute to any non-veg. dish. Soybean is generally very healthy and nutritious. It is a great way to incorporate some protein in your everyday diet. It makes for a perfect side dish with either chapattis / parathas, jeera rice, steamed rice, plain biryani or pulao. So check out the step by step pictorial recipe to prepare this amazing dish.

• 1/2 cup of soya nuggets
• 1 tbsp. fresh grated coconut
• 1 tbsp. sesame seeds
• 1 tbsp. roasted peanuts
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. red chili powder
• salt to taste
• 1 tsp. tamarind paste mixed with 1/4 cup water
• 2 tbsp. mint leaves, chopped
• 2 tbsp. coriander leaves, chopped

          Dry roast the coconut and sesame seeds till golden in color. Set aside to cool. Then grind along with the roasted peanuts into a fine powder. Keep aside.

          Soak the soya nuggets in hot water for 5-10 minutes. Then squeeze out the water and keep aside. 

          In a small bowl, take the ginger-garlic paste and all the dry spices, except salt and make a smooth poste by adding some water. Keep aside.

          Heat oil in a pan and temper with mustard seeds and cumin seeds. Allow it to splutter. 

          Then add the onion and curry leaves and sauté till light brown. Now add the spice paste and stir fry till the oil separates. 

          Add the ground coconut powder and sauté on a low flame till well combined.  

          Now add 1 cup water, tamarind water and salt to taste. Give it a stir and bring it to a boil. 

          Cover and simmer for 4-5 minutes on a low flame or till the gravy slightly thickens. 

          Then add the soaked soya nuggets and simmer, covered till the oil separates from the gravy.

          When done, garnish with coriander leaves and mint leaves.  Serve with any form of rice preparation or Indian bread.

Heat oil in a pan & temper with mustard seeds & cumin seeds. Allow it to splutter.

                Add the onion & curry leaves. Sauté till light brown. 

           Now add the spice paste & stir fry till the oil separates. 

Add the ground coconut powder & sauté on a low flame till well combined.  

Now add 1 cup water, tamarind water & salt to taste. Give it a stir & bring it to a boil. Cover & simmer for 4-5 minutes on a low flame or till the gravy slightly thickens. 

Then add the soaked soya nuggets & simmer, covered till the oil separates from the gravy.

           When done, garnish with coriander leaves & mint leaves.  

           Serve with any form of rice preparation or Indian bread.