My MIL made this once for me and I was surprised when I knew it was soya bean. Then every time when I go to Chennai,my MIL has a pack of this dry soya bean to pass it to me. I make this curry just like her or make it as a simple sundal with no onion or garlic. Love it either way and eat as such … I make this when I run out of veggies and the job gets easily done in the early morning,if you soak overnight, morning just have to pressure cook in a separate vessel when we keep rice and no cutting veggie part,we can easily make an accompaniment for rice. Club this with any rasam so its a perfect, comfort lunch box idea!!
|Dried soya bean||1/2 cup|
|coriander seeds||1 & 1/2 tsp|
|Curry leaves||a sprig|
- Soak the soya bean over night,next day,drain water and pressure cook with salt and little water (1/4 cup). If you don't add salt,then the bean will get over cooked and get mashed.
- Grind the items given under the table ‘To grind’ to a coarse paste and keep a side.
- Heat a pan with oil and temper with the items given under ‘to temper’ table. Add chopped onion and fry till transparent. Add the cooked soya beans.
- Add turmeric and the ground paste and add 1/4 cup water and mix well.
- Cook for 6-8 minutes or until the water evaporates and the masala starts browning.Add a tsp of coconut oil for an extra flavour!
Serve as accompaniment for rice or enjoy as such!!