In This article Explained traditional Mangalore-style preparation of Soya Chunks Sukka, characterized by its rich, spicy, and coconut-heavy masala.
Ingredients
Main Components
Soya Chunks: 1 cup
Coconut: 1.5 cups (freshly grated)
Onions: 2 large (finely chopped)
Tomatoes: 1 medium (chopped)
Ginger-Garlic Paste: 1 tsp
Curry Leaves: 2 sprigs
For the Roasted Masala
Dry Red Chillies: 8-10 (mix of Guntur and Byadagi)
Coriander Seeds: 2 tbsp
Cumin Seeds: 1 tsp
Fennel Seeds: 1/2 tsp
Peppercorns: 1/2 tsp
Cinnamon: 1-inch piece
Cloves: 3-4
Turmeric Powder: 1/2 tsp
Tamarind: Small marble-sized ball
Cooking Instructions
1. Preparing the Soya Chunks
Soak soya chunks in hot water with a pinch of salt for 15-20 minutes.
Once softened, squeeze out the water thoroughly.
Cut large chunks into smaller pieces if desired and set aside.
2. Roasting and Grinding the Masala
In a pan, dry roast the red chillies, coriander seeds, cumin, fennel, peppercorns, cinnamon, and cloves until aromatic.
Grind these roasted spices along with the tamarind, turmeric, and a little water into a smooth, thick paste.
The Coconut Texture: Pulse the grated coconut with a small amount of the prepared masala paste just once or twice. The coconut should remain coarse and not become a paste; this is the signature texture of a “Sukka.”
3. The Tempering and Base
Heat oil in a heavy-bottomed pan.
Add curry leaves and chopped onions. Sauté until the onions turn golden brown.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add tomatoes and cook until they soften.
4. Final Assembly
Add the smooth masala paste to the pan and cook for 2-3 minutes until the oil starts to separate.
Add the prepared soya chunks and salt to taste. Mix well so the chunks are coated in the masala. Add a small splash of water to help the flavors penetrate.
Cover and cook for 5 minutes on low flame.
Finally, add the coarse coconut-masala mixture. Stir well and cook uncovered for another 3-4 minutes until the dish is dry (Sukka).
Garnish with fresh coriander leaves before serving.
Serving Suggestions
This dish pairs perfectly with:
Neer Dosa
Boiled Rice (Ganji)
Rotis or Chapatis.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.