• Heat some oil in a wok or pan.
• Once hot, add curry leaves and let it splutter.
• Add chopped onions and cook on medium heat for 5-6 min till they turn translucent.
• Now, add the ginger garlic paste, mix well and cook on low heat for 2 mins till the raw smell is gone.
• Add chopped tomatoes and salt to taste. Cook for 5-6 mins switching from low to medium heat, till the tomatoes form a thick gravy.
• In a different pan, pan-toss Chettinad Tempayy cubes for 6-8 mins.
• Mix the pan tossed Chettinad Tempayy cubes into the gravy and mix well. Cook on high flame for 4 mins.
• Now, lower the flame and continue cooking it for 5-6 mins on medium heat with occasional stirring.
• Add the powdered Chettinad spice mix. Mix it well.
• Add 1/3rd cup of water and cook on medium heat for 2 mins. Lower the flame and let it cook on low heat for 5 min. Keep stirring.
• Now, add 1 cup of water and mix well.
• Cover the pan and cook on low heat for 20 mins till the oil starts separating.
• Serve hot with boiled red rice.

TEMPEH CHETTINAD CURRY| TRY EASY CHETTINAD CURRY RECIPE FROM HELLO TEMPAYY

Thanks to the natural fermentation process, tempeh is one of the greatest natural vegetarian protein sources, with a high protein and fibre content. Even a beginner in the kitchen can find tempeh easy to use: just unbox and use as cubes or mince the Tempeh, season/marinate liberally with your choice of spices, then sautee the Tempeh for six to eight minutes in little oil. 

Cook your heart out with this Tempeh curry recipe.This versatile ingredient is made by fermenting whole non-GMO soya beans with no preservatives or additives, delivering all of the benefits of the soybean and more. The Roasted Tempeh Chettinad Recipe encapsulates the essence of southern cuisine. It's delicious in curries, wraps, and bowls. The dish is high in fibre, iron, and vitamin B12, and is great for gut health.

It has a slightly spongy, substantial texture and a moderate nutty flavour. We recommend seasoning even the flavoured tempeh cubes if you want the flavour to pop because the tempeh cubes absorb flavours easily.

Because of its porous nature, tempeh absorbs the flavours of whatever it's blended with, resulting in a tempeh chettinad Curry that's quick to prepare but savoury.