Tempayy Chettinad Curry
Prep Time
15 minsCooking Time
35 minsServes
5FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTYHello Tempayy Chettinad Tempayy cubes
200 GmFor Chettinad Dry masala:
Coriander seeds
1.5TbspCumin seeds
1 TbspFennel seeds
2 TbspPeppercorns
¾TbspGreen cardamom
4 TbspMace, whole
1 TbspCloves
4 PcsStar Anise, whole
1 PcsCinnamon
1 PcsWhole dried red chillies
4 PcsFresh coconut, grated or powdered
½ CupFor the gavy:
Onion
150 GmCurry Leaves
2 Springs15-20 Leaves
Ginger garlic paste
2 TbspRed tomatoes, chopped
2 LargeOil
TbspSalt To Taste
Cooking-
For the dry Chettinad spice mix:
- Heat a pan and dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns, green cardamom, mace, cloves, star anise and cinnamon on low heat for 2 minutes.
- Add red chillies and roast for half a minute.
- Now, add grated coconut and mix everything well. Continue roasting until the coconut starts drying up, for about 2 minutes.
- Transfer it to a plate and allow to cool.
- Once it cools, grind the roasted ingredients into a coarse powder.
- Our Chettinad spice mix is ready.
For the curry:
- 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.
Get ready for a quick tempeh curry lunch today to help you meet your nutritional objectives! For more tempeh recipes stay tuned with us!FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTY UNITSHello Tempayy Chettinad Tempayy cubes
200 GmFor Chettinad Dry masala:
Coriander seeds
1.5 TbspCumin seeds
1 TbspFennel seeds
2 TbspPeppercorns
¾ TbspGreen cardamom
4 TbspMace, whole
1 TbspCloves
4 PcsStar Anise, whole
1 PcsCinnamon
1 PcsWhole dried red chillies
4 PcsFresh coconut, grated or powdered
½ CupFor the gavy:
Onion
150 GmCurry Leaves
2 Springs15-20 Leaves
Ginger garlic paste
2 TbspRed tomatoes, chopped
2 LargeOil
TbspSalt To Taste