Meal Maker Masala Recipe in Tamil | Soya Chunks Curry in Tamil

Presenter / Channel

• Madras Cooking (Tamil)

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Ingredients (with quantities / as mentioned)

Onion-tomato masala base

• Oil: ~2 tablespoons
• Cashew nuts: 5
• Garlic: 2 cloves
• Ginger: small piece (cut into small pieces)
• Onions: 1.5 onions total
  • plus half leftover later in the gravy stage (finely chopped)
• Grated coconut: 1/4 cup
• Tomato: 1 (cut into strips) (implied by “a tomato came”)

Soya chunks (for soaking/reconstituting)

• Soy chunks: 100 g (ends up as 2 cups in large size)
• Water: enough to boil/soak (then rinse and drain)

Soy sauce gravy

• Oil: 3–4 tablespoons
• Ginger: 2 pieces
• Cloves: 2
• Cardamom pods: 2
• Pineapple blossom: 1/2 (for flavor)
• Cumin: 1/2 teaspoon
• Coriander leaves: 1 tablespoon
• Garam masala: 1 teaspoon
• Chili powder / spice:
  • 2 teaspoons chili powder
  • optionally 3 teaspoons Kashmiri chili powder (for better color)
• Salt: as required
• Water: about 1 cup initially (then as needed)
• Fresh chopped coriander leaves: for finishing

Note on technique/timing for masala spices:

Spices are added into the stew, and chili powder is added afterward (as stated: “we always add them to the stew and then to the chili”).

Consistency adjustment (chef cue)

• If you see lots of floating oil and need more gravy, adjust water quantity accordingly.

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Equipment / prep needed

• Pan (for sautéing masala and tempering gravy)
• Mixer jar (for grinding the cooled onion-tomato base)
• Bowl (for rinsing soy chunks in plain water)
• Chopping board/knife (for onions, ginger, garlic, tomato strips)

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Step-by-step method (key cues + timing)

1) Make onion-tomato-cashew-coconut base

1. Heat 2 tbsp oil in a pan.
2. Add cashew (5), garlic (2 cloves), and ginger (small piece, chopped).
3. Lightly sauté until combined.
4. Add onions (1.5 onions total):
   • add chopped onions and lightly fry.
5. Add grated coconut (1/4 cup) and sauté until the mixture turns slightly golden brown.
6. Add tomato (cut into strips).
7. When tomatoes are lightly browned, turn off the stove.
8. Let the mixture cool.
9. Grind in a mixer jar with a little water:
   • use just enough (“don’t want too much water”)
10. Set aside the prepared masala.

2) Soak/prepare soy chunks

1. Boil water until it boils.
2. Add 100 g soy chunks (large size; becomes about 2 cups).
3. Mix and let it boil for a while.
4. Turn off the stove and let it sit/soak for a while.
5. Rinse soy chunks in plain water and drain well.

3) Cook soy chunks gravy (tempering + spices + simmer)

1. Heat 3–4 tbsp oil in a pan.
2. Add tempering/spices:
   • 2 ginger pieces
   • 2 cloves
   • 2 cardamom pods
   • 1/2 pineapple blossom
3. Add 1/2 tsp cumin and mix for about 1 minute.
4. Add the remaining half onion (finely chopped).
5. Ensure onions are fried well.
6. Add masala flavorings/spices:
   • 1 tbsp coriander leaves
   • 1 tsp garam masala
   • chili powder to taste:
     • 2 tsp chili powder
     • optionally 3 tsp Kashmiri chili powder for color
   • Mix well (chili added afterward, as noted above).
7. Add the prepared ground masala to the pan.
   • Rinse the mixer jar with a little water, then add that too.
   • Use the rest of the water later as needed.
8. Cook until it looks like oil separates and the gravy heats properly.
9. Add water (~1 cup) (or water as needed).
10. Add salt and bring to a boil.
11. Add the soy chunks and stir.
12. Simmer 15–18 minutes until the gravy thickens.
13. Finish by adding chopped coriander leaves, then turn off the stove.

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Serving / plating suggestions

• Best served with:
  • Rice (“variety rice would be good”)
  • Chapati
  • Chaat pairing (mentioned: “sateisha”)
• Serve the spicy soy gravy over the chosen accompaniment.

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Tips / common cues mentioned

• Grind the cooled masala with only a little water.
• Cook masala until oil separates (visual readiness check).
• Simmer for 15–18 minutes for proper thickness.
• Adjust water to control gravy thickness/oiliness.

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Sources / references

• Video content referenced: “Meal Maker Masala Recipe in Tamil | Soya Chunks Curry in Tamil” by Madras Cooking (Tamil subtitles).