Monday, 4 June 2012



  • Neutrela (soyabean) granules-3/4th cup
  • Tomatoes puree form-4 medium sized
  • Turmeric powder-1/4 teaspoon
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/2 teaspoon
  • Ginger grated-1/4 inch
  • Salt to taste
  • Red chilli powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Oil-1 tablespoon
  • Boiling hot water-2 cups
  • Add neutrela to boiling hot water with 1/2 a teaspoon oil.
  • Boil it till neutrela turns soft & then, drain off the water & strain it once with cold water.
  • Keep it aside.
  • Heat oil in a pan & add asafoetida & when it crackles, add cumin seeds to it.
  • As cumin seeds crackle, add ginger & as it turns brown, add tomatoes & mix well.
  • Add turmeric powder to the mixture & as it starts leaving oil, add salt & red chilli powder & mix well.
  • As the mixture leaves oil, add the neutrela to it & cook till the water is completely dried.
  • Then, add a little water & cook it on low flame till water is completely dried.
  • Repeat the process 3-4 times as it makes neutrela completely cooked.
  • Add 3-4 times water to it & bring it to a good boil.
  • Cook it on a low flame till the gravy is well cooked & then add garam masala powder to it & mix well.
  • Turn off the flame.
  • Neutrela (soyabean) granules are ready to serve. 
 Sending this over to Preeti's Kitchen Life event byPari@Foodelicious 


preeti garg said...

Awesome thanks for linking this wonderful recipe

Kitchen Queen said...

I love Granules. I used it every single way, even i put it sambhar or any subji.


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