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      NOW DELIVERING IN DEL,CHN,MUM,BLR,HYD,PUN,CBE & KOC NOW DELIVERING IN DEL,CHN,MUM,BLR,HYD,PUN,CBE & KOC
      Home / Droolworthy Recipes / Tempayy (Tempeh) Chettinad Dry Masala
      Tempayy (Tempeh) Chettinad Dry Masala

      Tempayy (Tempeh) Chettinad Dry Masala

      Tempayy Dry Masala

      Prep Time

      8 mins

      Cooking Time

      20 mins

      Serves

      5

      FOR 200 GMS OF TEMPAYY

      INGREDIENTS

      QTY

      Hello Tempayy Chettinad Tempayy cubes

      200 Gm

      For Chettinad Dry masala:

      Whole dried red chillies

      4 Pcs

      Fresh coconut slices

      15 Gm

      Chopped onions

      50 Gm

      Curry leaves

      2 Springs

       

      15-20 Leaves

      Red tomato pure

      2 Tbsp

      Coconut oil or ghee

      3 Tbsp

      Dry red chilli

      4 Pcs

      Salt to taste

      Cooking-

      • Pan-toss the Chettinad Tempayy (Tempeh) cubes with some oil for 5 mins ( Till it starts to brown) and keep aside. Please make sure to thaw the cubes if stored frozen.
      • Heat some oil in a wok or pan.
      • Once heated, add curry leaves and let it splutter.
      • Add dry red chilli and fresh coconut slices. Cook till turns golden brown.
      • Add chopped onions and cook them on medium heat for 5-6 mins till they turn soft and translucent.
      • Now, add tomato puree, a sprinkle of water and cook for 2 mins till raw smell is gone.
      • Add the pan tossed Chettinad Tempayy (Tempeh) cubes and cook for few mins till the oil separates.
      • Lastly, add salt to taste.
      • Serve hot with Malabar Paratha or roti.

      Tempeh is a robust plant-based protein that can be used to make the most delicious Chettinad tempeh stir fry recipe. Before being delivered to you, an average batch of tempeh is fermented for two days. Soaked soybeans are hulled, rinsed, boiled/steamed, and allowed to cool to room temperature before being blended with vinegar and starter culture. During the fermentation process, the beans must be kept in a warm area for up to 48 hours. The weather has an impact on fermentation. The beans during fermentation bind into a firm white block, called Tempeh. 

      Tempeh recipes stir fry

      Because of the seed, legume, and whole grain content, tempeh cubes are high in protein, fibre, calories, and potassium. Chettinad Tempeh Fry can also be flavoured by crumbling these cubes and mixing them with spices. It's a flavorful meal that's simple to prepare. Chettinad Tempeh Stir Fry may be made at home in about 25 minutes.

      Hello Tempayy's Tempeh is completely vegan, vegetarian, gluten-free, and dairy-free, making it ideal for any vegetarian, vegan or flexitarian.

      Because of its mild nutty flavour and firm, earthy texture, it can be utilised in a range of cuisines. Tempeh is high in fibre, fortified with vitamin B12 and iron, has a low glycemic index, is lactose, gluten, and cholesterol-free, and has 19 g of gut-friendly protein per 100 g. Tempeh recipes vegan stir fry are simple because of its neutral flavour, which allows it to absorb the flavours of the condiments entirely.

      Order your tempeh cubes today and share your favourite tempeh recipes stir fry with us!

      FOR 200 GMS OF TEMPAYY

      INGREDIENTS

      QTY UNITS

      Hello Tempayy Chettinad Tempayy cubes

      200 Gm

      For Chettinad Dry masala:

      Whole dried red chillies

      4 Pcs

      Fresh coconut slices

      15 Gm

      Chopped onions

      50 Gm

      Curry leaves

      2 Springs

       

      15-20 Leaves

      Red tomato puree

      2 Tbsp

      Coconut oil or ghee

      3 Tbsp

      Dry red chilli

      4 Pcs

      Salt to taste