Tempeh Veruval

Tempeh Veruval

Why not make some plant based tempeh veruval? You can still stay plant based during the festive period for the betterment of the planet 🙂

Tempeh Veruval

Tempeh Veruval

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Course: MainCuisine: AsianDifficulty: Easy


Prep time


Cooking time




  • Ingredients A (Masala powder)
  • 1 stick cinnamon

  • 2 pods green cardamom pods

  • 8 cloves

  • 3/4 tsp fennel seeds

  • 3/4 tsp coriander seed

  • 1 tsp cumin seeds

  • 4 dry red chili

  • 1/2 tsp black peppercorn

  • Ingredients B
  • 500 g Tempeh, cut into cubes

  • 1 tsp turmeric powder

  • 1 tbsp salt

  • 2 tsp curry powder

  • Ingredients C
  • 2 tbsp vegetable oil

  • 4 dry red chili

  • 1 green chili

  • 10 curry leaves

  • 2 onion, about 180g

  • 1 tsp garlic, minced

  • 1 tsp ginger , minced

  • 1 tomato, about 120g

  • 1 sprig coriander leaves


  • Place all the ingredient in (A) in a frying pan. Roast the spices over low heat until smell fragrant.
  • Crush the spices with the mortar and pestle or the electric spices grinder. Set aside.
  • Cut the tempeh into small chunks. Marinate for at least one hour with ingredients in (B). Air fry at 180C for 15 mins or till crispy.
  • Heat up the vegetable oil, sauté the dry chilli, green chili and half of the curry leaves over low heat until fragrant.
  • Add the chopped onion, ginger and garlic and saute until the onion turns translucent.
  • Add the chopped tomato, the ground masala (from ingredient A).  Mix well. Cook for another 10 minutes or until the gravy is nearly dry. Toss in Tempeh.
  • Add the remainder of curry leaves.
  • Garnish with coriander leaves. Served.

Recipe Video


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