Chettinad Tempayy (Tempeh) Curry

Chettinad Tempayy (Tempeh) Curry

Made with our own


  • 200 g

    Roasted Chettinad Tempeh cubes

For Chettinad Spice Mix

  • 1.5 tbsp

    Corriander seeds

  • 1 tsp

    Cumin seeds

  • 2 tsp

    Fennel seeds

  • 4 tsp


  • 4 nos

    Green cardamom

  • 1 No

    Mace, whole

  • 4 nos


  • 1 nos

    Star Anise, whole

  • 1 pc


  • 4 nos

    Whole dried red chillies

  • 50 g

    Fresh coconut, grated or powdered

For the Curry Prep

  • 20 ml


  • 10 g

    Curry leaves

  • 150 g


  • 20 g

    Ginger garlic paste

  • 100 g

    Chopped tomatoes

  • To taste


Chettinad Spice Mix

  1. Roast all the spice mix spices in a frying pan for about 2 mins till raw smell is gone. Add dry coconut and fry till golden brown.

  2. Cool the mixture and blend it to a fine/coarse powder.


  1. Sautee the chettinad tempayy with some oil for 4 mins and keep aside.

  2. Heat oil in a kadai or pan & add the curry leaves. When it splutters, add the onions.

  3. Sautee the onions on medium heat for 5-6 mins till they are soft & translucent

  4. Add the ginger garlic paste, mix & cook on low till raw smell is gone.

  5. Add the chopped tomatoes and salt. Cook till tomatoes are soft and mushy.

  6. Add the sauteed tempayy and simmer for 5 mins

  7. Add the prepped Chettinad spice mix, mix well & add 100 ml of water.

  8. Mix well and cook till the oil separates from gravy. Serve with Steamed rice, garnishing with chopped coriander.


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 heaart 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!