Soy Chunks Uruandai Kuzhambu / Soy Chunks Balls in Spicy Curry

My husband is a huge fan of Mutton Kola Urundai Kuzhambu but I wont cook meat. I replaced mutton by soy chunks and I tried this Soy Chunks Urundai Kuzhambu. My husband liked it very much and it was a super hit. It seems like it is a big procedure to make this urundai kuzhambu but it is actually not difficult to make. Here is the procedure for the soy chunks urundai kuzhambu…

Time of Preparation : 60 minutes
Spice level : 4 out of 5
No of Servings : 4

Ingredients:
For Soy Chunks Balls:

• Soy Chunks – 1/2 cup
• Cinnamon stick – 1″
• Cloves – 2
• Cardamom – 1
• Fennel Seeds – 1 tsp
• Cumin seeds – 1 tsp
• Coriander seeds – 2 tsp
• Red chillies – 3
• Green chillies – 2
• Ginger – 1″ (chopped)
• Garlic – 4 cloves (chopped)
• Coconut – 2 tbsp (grated)
• Curry leaves – a few
• Pearl onions – 5 to 6
• Roasted gram – 2 tbsp
• Oil – 1 tbsp + for frying
• Salt – to taste

For Curry:

• Cinnamon stick- 1″
• Cloves – 2
• Onions – 1 1/2 cup (finely chopped)
• Ginger garlic paste – 1/2 tsp
• Garlic – 3 cloves (finely chopped)
• Green chillies – 2
• Tomato – 1 1/4 cup
• Tamarind – small lemon size
• Turmeric powder – 1/2 tsp
• Sambar powder – 2 tsp (according to spice level)
• Coconut – 3 tbsp
• Fennel seeds – 1 tsp
• Khus khus – 1 tsp (soak it in warm water for 20 minutes)
• Salt – to taste
• Oil – 1 tbsp
• Coriander leaves – 2 tbsp

Method of Preparation:
Soy Chunks Balls:

1. Boil the soy chunks for 15 minutes till they become soft.
2. Keep oil in a pan and add the cinnamon sticks followed by the cloves, cardamom, curry leaves, red chillies, fennel seeds, cumin seeds, coriander seeds, green chillies, garlic, ginger, pearl onions and roasted gram.
3. When the roasted gram turns golden brown, add the grated coconut and turn of the heat.
4. Remove it from the pan and fry the soy chunks till the water evaporates.
5. Pulse all the ingredients except soy chunks and when they are half done add the soy chunks.
6. Grind them to a coarse paste and add the required amount of salt.
7. Heat oil in a kadai and fry the balls at high flame.
8. The balls will be very soft since we are not adding corn flour or maida.
9. They tend to break while frying. So fry them carefully and remove when they turn to golden brown.
10. Keep them aside.

For Curry:

1. Heat oil in a pan and add the cinnamon and cloves.
2. Add the onions and fry till they become translucent.
3. Add the green chillies followed by the ginger garlic paste and fry for 2 minutes.
4. Now add the tomatoes and add some salt.
5. Fry till they become soft and add the turmeric powder and sambar powder.
6. Fry for 2 minutes and add some water.
7. When the water starts to boil add the fried soy chunks balls.
8. Grind the coconut, fennel seeds and khus khus to a smooth paste.
9. Add the paste to the boiling curry and let it boil for another 7 minutes.
10. Garnish with chopped coriander leaves.
11. Serve hot with rice.