Recipe Ingredient
- Ingredients for masala:
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp black pepper
- 1 tsp uncooked rice (any variety)
- ½ tsp mustard seeds
- 2 cloves
- 1 or 2 cardamom pods
- 1 tsp fennel seeds
- ¼ tsp fenugreek seeds
- 2 sprigs curry leaves
- Marinade for tofu:
- 6 pieces fried tofu (cut each piece into triangles of eight)
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp Kashmiri red chilli powder
- 1 tsp salt
- Ingredients for curry:
- 2 or 3 tbsp coconut oil
- 2 cardamom pods
- 1 inch cinnamon stick
- 3 sprigs curry leaves
- 3 green chillies or 2 cili padi
- 1 onion, sliced (preferably red onion)
- 2 tsp ginger-garlic paste
- 1 to 3 tsp red chilli powder (depending on spice tolerance)
- ½ tsp turmeric powder
- 1 stalk lemongrass
- 1 pandan leaf
- Santan from half of a coconut (around 1½ cups)
- 1 or 2 tsp salt
- 2 sprigs coriander leaves
Instructions
- Heat a pan and add in the ingredients for the masala.
- Slowly roast the ingredients until the spices turn fragrant and the mustard seeds start to pop.
- Also ensure that the rice turns slightly brown.
- Leave roasted ingredients to cool on a plate and later grind them to a smoothish powder before setting aside.
- Marinate the fried tofu with turmeric powder, coriander powder, Kashmiri chili powder and salt for around 30 minutes.
- Heat coconut oil in a wok and add in the cinnamon and cardamom pods.
- This is followed by the curry leaves, chilies and sliced onions. Saute for a few minutes until onions become slightly soft.
- Throw in ginger-garlic paste and keep sauteing for a minute.
- Now it’s time to add the red chilli powder, turmeric powder and ground masala. Make sure to use all the masala.
- Pour in ½ cup of water to ensure that the red chilli powder and masala do not get burned. Saute until the masala is roasted well and the aromas fill the kitchen.
- The marinated tofu then goes in followed by lemongrass and pandan leaf.
- Mix well to combine everything while being careful to not crush the tofu pieces. Let it all cook for a minute.
- Pour in the santan and then add ½ to 1 cup of water, depending on the gravy consistency you want. Add salt to taste.
- Cover the pan and lower the flame to let the dish simmer for around 15 to 20 minutes in order to develop the flavours.
- Finally, dish out the tofu peratal and garnish with coriander leaves. Serve with rice or for a true Sri Lankan experience, pair the dish with idiyappam.
For the Masala:
Marinating the Tofu:
Cooking the Curry: