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      It's Tempayy Time in Hyderabad & Bangalore | Free shipping on orders over ₹ 350 It's Tempayy Time in Hyderabad & Bangalore | Free shipping on orders over ₹ 350
      Home / Recipe / Tempayy Ghee Roast
      Tempayy Ghee Roast

      Tempayy Ghee Roast

      Prep Time

      10 mins

      Cooking Time

      30 mins

      Serves

      4

      FOR 200 GMS OF TEMPAYY

      INGREDIENTS

      QTY UNITS

      Dry red chilli/Kashmiri chilli

      7-8 Nos

      Coriander seeds

      1 Tbsp

      Jeera

      1 Tbsp

      Black pepper

      1 Tbsp

      Fennel seeds

      1 Tbsp

      Methi seeds

      1 Tbsp

      Garlic

      5-6 Cloves

      Ginger

      1 Inch

      Tamarind water

      2 Tbsp

      Water

      2 Tbsp

      Ghee

      2 Tbsp

      Tempayy cubes

      200 Gm

      Onion chopped

      1/4 Cup

      Curd whisked

      2 Tbsp

      Sugar/jaggery

      1 Tsp

      Curry leaves

      8-10 Nos
      Salt to taste

      Prep and cooking:

      • Dry roast red chilli, coriander seeds, jeera, black pepper, fennel seeds and methi seeds until their aromas are released.
      • Put them in a blending jar, then add garlic, ginger and tamarind water and grind them in a fine paste.
      • Adjust the consistency by adding a little water.
      • Heat some ghee in a pan, add chopped onions and cook them until they turn translucent.
      • Pour the prepared paste in the pan and cook on low flame for 1-2 minutes.
      • Add curd and stir continuously.
      • Increase the flame and cook until ghee is released.
      • Add salt. Sprinkle sugar/jaggery to balance the taste.
      • Add tempayy cubes and curry leaves, mix well.
      • Cook for 3-4 minutes and serve hot.

      FOR 200 GMS OF TEMPAYY

      INGREDIENTS

      QTY UNITS

      Dry red chilli/Kashmiri chilli

      7-8 Nos

      Coriander seeds

      1 Tbsp

      Jeera

      1 Tbsp

      Black pepper

      1 Tbsp

      Fennel seeds

      1 Tbsp

      Methi/Fenugreek seeds

      1 Tbsp

      Garlic

      5-6 Cloves

      Ginger

      1 Inch

      Tamarind water

      2 Tbsp

      Water

      2 Tbsp

      Ghee

      2 Tbsp

      Tempayy cubes

      200 Gm

      Onion chopped

      1/4 Cup

      Curd whisked

      2 Tbsp

      Sugar/jaggery

      1 Tsp

      Curry leaves

      8-10 Nos
      Salt to taste