I am back from US with a new recipe which I found very interesting for non-veg lovers who is restricted from taking mutton for some reason.  I happened to taste this podimas in one of our friend’s house in US. Since it was the month of Karthigai we don’t eat non veg and the host wanted to cook something interesting similar to non veg. In spite of their busy schedule our people in foreign countries want to cook delicious food. I will need a separate post to write about their interest in cooking and the way they carry our culture there. The curry she served was very similar to the mutton podimas we cook. I asked what it was and she gave me all details and even gave me the packet cover of the soy chunks she used. Many in US will be aware of this and will be cooking different recipes out of this. For the new comers I wanted to blog the recipe. This packet is available in almost all grocery stores in US like Giants,Walmart etc. Bachelors can cook this with not much of ingredients and have a great side dish for chappathi or idli or dosa if made little watery.

                                               This soy chunks used is precooked I guess with salt,garlic and chili.I tasted it before cooking and found all tastes in small quantities.So we should be careful while adding salt and hot taste while cooking.It is soy chunks cooked and crushed.

Ingredients

Onion- one (minced)

Green chili-2

Tomato puree -1/2 cup (I used Hunts crushed tomatoes)

Ginger garlic paste- 1 teaspoon

Red chili powder- 1 table spoon (use as per your requirement)

Garam masala powder-1/2 teaspoon (optional)

Kadalai paruppu (channa dhal) -3 table spoons (¾ cooked) cook it for 10 minutes in a kadai or pressure cook for one sound or 6 minutes

For seasoning

Cinnamon-2 small pieces

Clove-2

Bay leaf-small piece

Fennel seeds-1 teaspoon (many wont like this taste but this should be added to all non veg since it helps in digestion)

Curry leaf-little

Procedure

                     Keep the frozen packet out for 3 to 4 hours till it comes to room temperature.Those who go for work  can keep it  in the regular fridge in the morning if they cook in the evening or at night if cooked in the morning.

                            Keep the kadai in the stove.In one table spoon of oil season the curry with items given  in ‘for seasoning’.Now  add the minced onion and green chili and sauté well . Add ginger garlic paste and mix well .Now add the garam masala powder and chili powder and the salt required. Remember the soy chunks already contains some salt taste. Saute well. Add the soy chunks and mix well and cook for 5 to 6 minutes with the kadai closed in slow fire. Now open the kadai and add the tomato puree and cook with the lid open till all water content disappears and try to roast it in slow fire to the desired consistency. If you want the dry version add the cooked channa dhal and mix well. If you want to use it for chappathi then don’t dry roast it. If it is for chappathi switch off little early that is sometime after adding tomato puree. Those who don’t mind adding an egg can add it to the dry version.It will increase the taste.

                                                     Try this recipe and find out different recipes out of this. I found it  being used along with vegetables in noodles and tasted similar to chicken.
                                                       People living in other countries please wait,I will find a method to cook this with the regular soy balls available