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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