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      Home / Droolworthy Recipes / Chettinad Tempayy (Tempeh) Curry
      Chettinad Tempayy (Tempeh) Curry

      Chettinad Tempayy (Tempeh) Curry

      Tempayy Chettinad Curry

      Prep Time

      15 mins

      Cooking Time

      35 mins

      Serves

      5

      FOR 200 GMS OF TEMPAYY

      INGREDIENTS

      QTY

      Hello Tempayy Chettinad Tempayy cubes

      200 Gm

      For Chettinad Dry masala:

      Coriander seeds

      1.5Tbsp

      Cumin seeds

      1 Tbsp

      Fennel seeds

      2 Tbsp

      Peppercorns

      ¾Tbsp

      Green cardamom

      4 Tbsp

      Mace, whole

      1 Tbsp

      Cloves

      4 Pcs

      Star Anise, whole

      1 Pcs

      Cinnamon

      1 Pcs

      Whole dried red chillies

      4 Pcs

      Fresh coconut, grated or powdered

      ½ Cup

      For the gavy:

      Onion

      150 Gm

      Curry Leaves

      2 Springs

       

      15-20 Leaves

      Ginger garlic paste

      2 Tbsp

      Red tomatoes, chopped

      2 Large

      Oil

      Tbsp

      Salt 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 UNITS

        Hello Tempayy Chettinad Tempayy cubes

        200 Gm

        For Chettinad Dry masala:

        Coriander seeds

        1.5 Tbsp

        Cumin seeds

        1 Tbsp

        Fennel seeds

        2 Tbsp

        Peppercorns

        ¾ Tbsp

        Green cardamom

        4 Tbsp

        Mace, whole

        1 Tbsp

        Cloves

        4 Pcs

        Star Anise, whole

        1 Pcs

        Cinnamon

        1 Pcs

        Whole dried red chillies

        4 Pcs

        Fresh coconut, grated or powdered

        ½ Cup

        For the gavy:

        Onion

        150 Gm

        Curry Leaves

        2 Springs

         

        15-20 Leaves

        Ginger garlic paste

        2 Tbsp

        Red tomatoes, chopped

        2 Large

        Oil

        Tbsp

        Salt To Taste