Sunday, 27 May 2012

Nadan Soy Chunk Curry - Chicken Style

Kerala is the land of Spices. We are pampered with fresh cardamom, pepper etc. Growing up mom always cooked with a lot of Spices. Though we are Tamilians and cook a lot of Tamil food at home, we are also heavily influenced by Kerala Cuisine. My brother and I are great fans of Nadan (roughly means traditional or from villages) dishes of Kerala.

The below recipe is a vegetarians take on Kerala's famous Nadan Kozhi Kari (Chicken Curry). You can of course make this with chicken if you are a non vegetarian. Other options include making it with boiled eggs or even potatoes.

I am over the moon today after eating this curry. It was just perfect... loved it so much. Do give it a shot if you are new to Kerala Cuisine and want to try something authentic.

Please note that this dish is supposed to be super spicy (most Kerala dishes are). But I have made it very less spicy so that my little one can enjoy it. You can add more ginger, 2-3 tsp chilli powder, 1 tsp garam masala and 1 tsp pepper powder to it instead of the below measurements. Adjust according to your taste


Onions 3 finely chopped
Garlic 6 pods
Ginger 1 inch piece
Soy Chunks 2 cups
Curry Leaves around 15
Bay Leaf 2
Clove 3
Cardamom 2
Cumin 1/2 tsp
Fennel Seeds/Saunf 1/2 tsp
Chilli Powder 1 tsp
Coriander Powder 3 tsp
Cumin Powder 1 tsp
Turmeric 1/2 tsp
Garam Masala 1/2 tsp
Pepper Powder 1/2 tsp
Coconut Milk 1/2 cup

Method of Preparation

1. Boil water in a pot. Once it starts to boil, add the soy chunks and cook for 5 minutes. Switch off, drain. Wash with cold water so that you can work with it. Squeeze out all excess water. Press really hard as it will taste better when this water is gone. Most people hate soy chunks cause they do not squeeze out water. Keep aside

2. Heat oil in a pan. Add bay leaf, clove, cardamom, cumin, fennel seeds and curry leaves. When it sizzles, add the onions and saute till it is nicely browned, taking care not to burn.

3. Make a paste of ginger and garlic and add to this. Cook for 2-3 minutes.

4. Make a paste of chilli powder, coriander powder, cumin powder, turmeric and garam masala with a little water. Add to the pan. Stir for a minute or 2.

5. Add the cooked soy chunks and toss well along with pepper powder and some salt.

6. Once the masala is mixed well, add coconut milk and around 2 cups of water (according to gravy you need) and mix well. Bring it to a boil and simmer for 5-10 minutes.

Serve with kerala style parota or warm rice or rotis. Will be perfect with Aappams as well.

Linking this to

Kerala Kitchen hosted by Jehanne
EP - Hearbs and Spices - Ginger and Pepper Event by Julie, Guest Hosted by Prabha
MLLA - Susan's event hosted by Priya
CWS - Soy Bean - Priya's event hosted by Anu
Walk thru Memory Lane - Gayathri's event hosted by Jayanthi
Show me your HITS - Iron rich food - Sangee's Event hosted by Julie
SYF HWS Series - Fennel Seeds - Anu's Event hosted by Kaveri


  1. such a flavorful n delicious preparation...curry looks so yummy n spicy!
    Thanks a ton for sending it to HITS series!
    Spicy Treats

  2. Looks yummy

  3. Nice one...

    Do participate in my first event :

  4. Like the spices added :)
    Happy to be your new follower!!

  5. That's a healthy and yummy recipe.

  6. wow rosh thats superb...can dig in now

  7. Wow thats an excellent twist, love this vegetarian nadan curry..

  8. lovely n nutritious curry.........

  9. Delicious and healthy curry...tempting..
    Shabbu's Tasty Kitchen

  10. Healthy and delicious curry,loved the presentation....

  11. wow..tempting n delicious!!
    Thanx for linking dear..

    Join me(Erivum Puliyum)
    in the following ongoing events-
    Show me Your HITS -Iron Rich Foods
    EP Series-Ginger or Pepper Corns

  12. A very delicious preparation indeed...Looks very yum

    Thanks for linking Roshni