Ingredients:

Meal maker or soya chunks – 100 gms

Small onion – 20

Garlic – 5-10

Tomato – 1

Ginger – small piece

Coriander powder – 11/2 table spoon

Chilli powder – 1 table spoon

Turmeric powder – 1/2 tsp

Lime juice – 2 tsp

Salt – to taste

For seasoning:

Cardomom – 2

Cinnamom – 2 small pieces

Clove – 2

Brinji leaf – small piece

Curry leaf – little

Sombu or fennel seed – 1 tsp

To grind:

Coconut grated – 3 to 4 table spoons

Sombu – 1 tsp

Small jeera-1 teaspoon

Cashews – 10 ( or pottukadalai 1 table spoon)

Method:

1. Boil 4 cups of water and soak the meal maker balls in hot water for 10 minutes. Drain the water. Wash in cold water. Squeeze out the extra water and cut to 4 pieces.

2. Keep a pressure pan in the stove and heat one tablespoon of oil. Season the gravy with the items given under ‘for seasoning’.

3. Now add chopped onion, crushed garlic and chopped tomato and sauté for few mins.

4. Add coriander, chilli and turmeric powder and mix well in low fire.

5. Now add the meal maker pieces and mix well.

6. Add 3 cups of water and add required salt. Close the pan and leave them to cook for 6 to 7 mins in medium flame.

7. Keep grinded the items given in ‘to grind’ to a fine paste.

8. After pressure subsides, open the cooker and add the grinded masala. As the curry boils, the gravy will start thickening.

Note: If gravy is too thick you can add a cup of water. Also check for the salt and add if required.

9. Add lemon juice at the end after turning off the stove.