Chunky Curry Recipe


Soya chunks 1 ½ cups (nuggets)
Fresh thick curds 2 cups
Aniseeds ½ tsp.
Chopped curry leaves & Coriander leaves 1 ½ Tbl.tsp
Dhania powder 1 ½ tsp, salt as required
Garam masala powder ¾ tsp
VVS Gingelly Oil
Red chilli powder 1 ½ tsp
Sugar ½ tsp.
Grind together: Fry in little Oil
Small Onions (peeled) ½ cup, garlic 8 flakes
Dry roast: Cashewnuts 15
Dry coconut 2 Tbl.sp.


  • Heat 6 cups of water in large vassel.
  • When it starts boiling, add soya chunks and remove from fire. Keep closed for 10 minutes.
  • Strain water squeeze chunks and repeat the same process (step 1 to 3) once again. (This process will remove the smell of soya chunks)
  • Fry onions, garlic in oil. Dry roast cashews and dry coconut. Grind all of them together to a smooth paste.
  • Heat oil in a frying pan or kadai.
  • When oil becomes hot, add aniseed, curry leaves and then ground paste.
  • Stir till oil separates from the ground paste.
  • Sprinkle dhania powder, chilli powder, salt, sugar and garam masala powder.
  • Fry for another one minute and then pour whipped curds.
  • Cook till oil floats on top.
  • Add chunks with enough water and cook till gravy becomes thick.
  • Garnish with chopped coriander leaves and serve with chapthis.

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