Ingredients

• Protein: Meal Maker Granules (Soya Chura).
• Vegetables: Onion (finely chopped), Tomato (chopped).
• Aromatics: Ginger-Garlic Paste, Cumin Seeds (Jilakara).
• Spice Powders: Turmeric (Pasupu), Red Chili Powder (Karam), Salt (Uppu), Coriander Powder (Danyala Podi), Garam Masala (Masala Podi).
• Thickener: Coconut Powder (Kobbari Podi).
• Liquids: Milk, Hot Water, Oil.

Preparation

1. Boil Granules: Place the meal maker granules in a bowl of low-heat hot water. Let them soak or boil for a few minutes until they soften.
2. Drain: Squeeze out the excess water thoroughly from the granules and set them aside. This prevents the curry from becoming watery.
3. Chop: Finely dice the onions and tomatoes to ensure a smooth gravy.

Instructions

1. The Base: Heat oil in a pan. Add cumin seeds (jilakara) and let them splutter.
2. Sauté: Add the onions and ginger-garlic paste. Sauté until the onions turn translucent and the raw smell of the garlic is gone.
3. Spices: Stir in the turmeric (pasupu), red chili powder (karam), and salt (uppu).
4. Tomatoes: Add the chopped tomatoes. Close the lid and cook on medium-low heat until the tomatoes become soft and mushy.
5. Liquid Base: Pour in a little milk and a little hot water. Close the lid and let it simmer for 2 minutes to create a creamy base.
6. Add Protein: Add the meal maker chura (granules) to the pan. Mix well so the granules absorb all the masala flavors.
7. Final Seasoning: Add the coconut powder (kobbari podi), masala powder, and coriander powder (danyala podi).
8. Simmer: Give it a good mix, cover with the lid, and cook for another 3–5 minutes on low heat until the oil separates slightly and the flavors are locked in.