• Prep Time 40 minutes
  • Cook Time 40 minutes
  • Serving For 6 people
  • Difficulty Normal

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


    For the Masala:
  1. Heat a pan and add in the ingredients for the masala.
  2. Slowly roast the ingredients until the spices turn fragrant and the mustard seeds start to pop.
  3. Also ensure that the rice turns slightly brown.
  4. Leave roasted ingredients to cool on a plate and later grind them to a smoothish powder before setting aside.
  5. Marinating the Tofu:
  6. Marinate the fried tofu with turmeric powder, coriander powder, Kashmiri chili powder and salt for around 30 minutes.
  7. Cooking the Curry:
  8. Heat coconut oil in a wok and add in the cinnamon and cardamom pods.
  9. This is followed by the curry leaves, chilies and sliced onions. Saute for a few minutes until onions become slightly soft.
  10. Throw in ginger-garlic paste and keep sauteing for a minute.
  11. Now it’s time to add the red chilli powder, turmeric powder and ground masala. Make sure to use all the masala.
  12. 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.
  13. The marinated tofu then goes in followed by lemongrass and pandan leaf.
  14. Mix well to combine everything while being careful to not crush the tofu pieces. Let it all cook for a minute.
  15. Pour in the santan and then add ½ to 1 cup of water, depending on the gravy consistency you want. Add salt to taste.
  16. Cover the pan and lower the flame to let the dish simmer for around 15 to 20 minutes in order to develop the flavours.
  17. 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.
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