Soya Urundai Kuzhambu

Recipe by
Total Time:
4 hours and 20 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Soya Recipes from 

Soya Urundai Kuzhambu is a delectable festive gravy that is traditionally served with steamed rice. It is not a difficult recipe to make, you can easily follow these steps to make this highly tempting curry. 

This curry is a must-have during special occasions in South India. The soya dumplings are made with a combination of soya, red chilli and salt, steamed and kept aside for later adding in the gravy. The rich gravy involves spicy ingredients- mustard, red chilli, asafoetida, fenugreek, tamarind, tur dal, sambhar powder. 

While boiling, the rice flour paste is added to attain a thick-consistent curry. The finely cooked soya balls are then added to the gravy and get ready to enjoy it with your favourite rice.

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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  • Soya -1/2 cup
  • Red Chilli-1
  • Salt-to taste
  • Tamarind-a lemon sized ball
  • Sambhar Powder-2 tsp
  • Mustard-1/2 tsp
  • Tur Dal-1/2 tsp
  • Fenugreek-1/2 tsp
  • Red Chilli-1
  • Asafoetida- 1/2 tsp
  • Sesame Oil-1 tbsp
  • Salt-to taste
  • Rice Flour-1 tsp
  • Curry leaves-a sprig
  • Coriander leaves-a few

How to Make Soya Urundai Kuzhambu

  • Soak soya in water for 4 hours. Strain and add it in a blender with red chilli and salt. Grind coarsely.
  • Make lemon sized balls and steam them in an idli stand till it is cooked. Remove and set it aside for later use. Soak tamarind in water and extract the juice.
  • In a pan, add oil, mustard, tur dal, fenugreek, red chilli and asafoetida. Add sambhar powder, salt and tamarind extract. Boil till raw smell goes away.
  • In a cup, add rice flour with water and make a fine paste. Add this to the gravy to make it thick-consistent.
  • Add the cooked soya balls to this gravy and let it boil on low flame for 5 more minutes. Garnish with curry leaves and coriander leaves.