{"id":15845,"date":"2020-07-27T10:00:56","date_gmt":"2020-07-27T14:00:56","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=15845"},"modified":"2020-07-14T13:14:23","modified_gmt":"2020-07-14T17:14:23","slug":"tofu-chettinaad-curry","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2020\/07\/27\/tofu-chettinaad-curry\/","title":{"rendered":"Tofu Chettinaad Curry"},"content":{"rendered":"\n

By Kavitha Shankar, VRG intern<\/p>\n\n\n\n

Enjoy this Indian vegan curry dish!<\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

15.5\nounces extra-firm tofu, drained<\/p>\n\n\n\n

\u00bd Tablespoon\nturmeric powder <\/p>\n\n\n\n

1\nlarge lemon<\/p>\n\n\n\n

Salt,\nto taste<\/p>\n\n\n\n

2\nTablespoons sesame oil, divided (gingely<\/a> oil preferred)<\/p>\n\n\n\n

1 Tablespoon\ncoriander seeds<\/p>\n\n\n\n

\u00bd\nteaspoon cloves<\/p>\n\n\n\n

\u00bd Tablespoon\ncumin seeds<\/p>\n\n\n\n

1 Tablespoon\nblack peppercorn<\/p>\n\n\n\n

3-6\ndried red chilies (adjust for your spice level)<\/p>\n\n\n\n

1\nstone flower (dried) \u2013 critical for flavor<\/p>\n\n\n\n

1\nmace flower (dried)<\/p>\n\n\n\n

2\nbay leaves<\/p>\n\n\n\n

2\ngreen cardamoms<\/p>\n\n\n\n

1\nblack cardamom<\/p>\n\n\n\n

8\ngarlic cloves<\/p>\n\n\n\n

\u00bd\ncup coconut powder<\/p>\n\n\n\n

1\nTablespoon sliced ginger<\/p>\n\n\n\n

\u00bd\nteaspoon fenugreek seeds \u2013 critical for flavor<\/p>\n\n\n\n

1\nteaspoon poppy seeds<\/p>\n\n\n\n

2\nteaspoons tamarind extract\/paste (or a small ball of fresh tamarind) <\/p>\n\n\n\n

1\nmedium red onion, chopped fine<\/p>\n\n\n\n

2 sprigs\nfresh curry leaves<\/p>\n\n\n\n

1 star-anise<\/p>\n\n\n\n

Instructions<\/strong><\/p>\n\n\n\n

Cube the tofu, add turmeric powder, lemon juice, and salt to taste. Leave to marinate for 1 hour.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Add 1 Tablespoon sesame oil to a heavy bottomed pan. Add coriander, cloves, cumin, peppercorn, red chili, stone flower, mace, bay leaves, green cardamoms, and black cardamoms. Roast for 2 minutes. Add garlic cloves and roast until deep brown. Transfer the roasted spices to a plate and allow to cool.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Add \u00bd Tablespoon of sesame oil to the same pan. Roast the coconut powder until medium to deep brown. Keep stirring. Take care not to char. Transfer the coconut to the plate with roasted spices and allow to cool.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Once the spices and coconut have cooled down fully, transfer to a\nprocessor. Add ginger slices, fenugreek, poppy seeds, and tamarind to the\nprocessor with spice mix. Grind to a paste. <\/p>\n\n\n\n

\u00a0\u00a0\u00a0\u00a0 Add 1 Tablespoon of sesame oil to the pan and saut\u00e9 chopped onions until golden brown. Add curry leaves and saut\u00e9 for a minute. Add marinated tofu and saut\u00e9 for about 2-3 minutes on medium high flame.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Add the spice and coconut paste from the processor. \u00a0Add salt to taste if desired. Add water to bring it to a curry consistency. Close the pan and cook for 7-10 minutes.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Serve with homemade Indian whole wheat bread for best results.<\/p>\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

By Kavitha Shankar, VRG intern Enjoy this Indian vegan curry dish! Ingredients 15.5 ounces extra-firm tofu, drained \u00bd Tablespoon turmeric powder 1 large lemon Salt, to taste 2 Tablespoons sesame oil, divided (gingely oil preferred) 1 Tablespoon coriander seeds \u00bd teaspoon cloves \u00bd Tablespoon cumin seeds 1 Tablespoon black peppercorn 3-6 dried red chilies (adjust […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-15845","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/15845","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=15845"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/15845\/revisions"}],"predecessor-version":[{"id":15852,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/15845\/revisions\/15852"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=15845"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=15845"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=15845"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}