For the Masala:
- 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.
Marinating the Tofu:
- Marinate the fried tofu with turmeric powder, coriander powder, Kashmiri chili powder and salt for around 30 minutes.
Cooking the Curry:
- 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.
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