Madurai Rooster Curry (Kuzhambu) Vegan

Madurai hen curry is a wealthy, spicy South Indian curry with a tomato base that includes flavors of fennel, pepper, curry leaves, garlic, and ginger. You’ll be able to regulate the spice as you want and do this unbelievable sauce together with your protein of selection! Gluten-free with Nutfree and Soyfree choices

I lived and labored in Bangalore(Bengaluru) for some time, which gave me the chance to strive varied South Indian curries. I hadn’t gone vegan but, so I attempted a bunch of the hen curries, and I used to be simply so stunned by the varied flavors. There have been so many various flavors and textures, relying on what Southern area the curry got here from!

That point and people curries are stuffed with fond recollections, so I’ve been making vegan variations of these wonderful sauces and curries. However I’ve barely scratched the floor of Southern Indian flavors. Every state and area with a complete delicacies in itself with many sauces and elements to discover!

This is only one interpretation of this Madurai type hen curry, or kuzhambu, and the sauce is completely scrumptious. I paired it with tofu, which you toss in among the spices and bake and add into the curry, however you need to use some other protein of selection, as effectively. You may make this with white beans or chickpeas, chickpea tofu or pumpkin seed tofu, or use roasted veggies for soy-free variations. 

No matter protein you select, you actually need to strive the sauce! It may possibly get a bit of spicy, as a result of, there may be fairly a little bit of black pepper and Kashmiri chili powder in it. You’ll be able to tone it down by lowering the black pepper and Kashmiri chili powder to choice. 

Why You’ll Love Madurai Rooster Curry

• wealthy curry with a flavorful tomato broth and notes of fennel, curry leaves, garlic, and ginger
• versatile! Change the tofu with plant-based protein of selection, in the event you like.
• one floor spice combine seasons the tofu and the sauce
• gluten-free and nut-free with a number of soy-free choices

Elements and Substitutions

• dried spices – This combine seasons each the tofu and the curry sauce. You’ll want black pepper, cinnamon, cloves, coriander, Kashmiri chili powder, crushed fennel seeds, and coconut. You’ll additionally use a bit of further Kashmiri chili powder for the tofu.
• tofu – Use agency or extra-firm tofu and remember to press for no less than quarter-hour and tear it into bite-sized items.
• ginger garlic paste – Seasons the tofu and the curry sauce.
• oil – To sauté.
• cornstarch – To make the tofu crispy. You should utilize tapioca starch, if wanted.
• onion – Provides umami to the sauce. To substitute, use a mixture of zucchini and fennel or celery.
• curry leaves – Provides a lot taste to the sauce! Curry leaves are sometimes utilized in South Indian delicacies. You will discover contemporary curry leaves in Indian shops or dried curry leaves on-line. Recent curry leaves will be saved in paper lined container refrigerated for a number of weeks or frozen for months.
• tomato – Provides bulk and umami to the sauce.
• water – Provides moisture. You should utilize gentle coconut milk or non-dairy milk of selection, in the event you want.
• garnishes – Garnish with cilantro and lime juice.

Learn how to Make Madurai Rooster Curry

Preheat the oven to 400° F (205° C).

Make the spice combine. 

Combine collectively all the spices in a bowl and put aside. In case your fennel seeds have been complete, you possibly can crush them or you possibly can simply chop them up utilizing a knife. Or put all the spices together with the coconut in a spice grinder and pulse a number of occasions to make a great powder and put aside.

Make the Baked Tofu “Rooster”

Press the tofu, in the event you haven’t already, then tear into bite-sized items and add to a bowl then together with the ginger garlic paste and oil. Toss effectively to coat. 

In a small bowl combine the cornstarch, salt, Kashmiri chili powder and 1 ½ to 2 teaspoons of the spice combine from above. Sprinkle this everywhere in the tofu combination, tossing effectively to coat.

Unfold the tofu on a parchment-lined baking sheet and bake for 20 to half-hour, or till a lot of the tofu is beginning to get barely crisp on the perimeters.

To prepare dinner the tofu in a skillet as an alternative: Warmth a big skillet over medium-high warmth and add 2 teaspoons of oil. As soon as the oil is sizzling, add the tofu to the skillet and prepare dinner, flipping sometimes, till it’s crispy on a lot of the edges. This could take anyplace from 6 to eight minutes. Take away it from the skillet, and use the identical pan to make the sauce.

Make the curry. 

Warmth a big skillet over medium warmth, and add the oil. When the oil is sizzling, add the curry leaves rigorously and blend in. They’ll splutter for a number of seconds. Add within the onion and a great pinch of salt and blend once more, cooking till the onion is golden. Add splashes of water in between to assist the onions brown evenly and to assist conduct the warmth evenly, 6 to 9 minutes. 

Stir within the ginger garlic paste or mince and the remaining spice combine, and prepare dinner for 1 to 2 minutes, till the spices begin to odor roasted and the garlic is cooked. 

Combine within the tomato and salt, then prepare dinner till the tomatoes are getting mushy. Press and mash among the bigger tomato items, then add within the coconut milk or water, combine in, and canopy the skillet with a lid. 

Carry to a boil, then simmer for an additional 2 minutes, then rigorously style and regulate salt, taste, and thickness. In order for you extra sauce, you possibly can add in some extra coconut milk, non-dairy milk, or water and convey to a boil.

As soon as it’s boiling, calmly fold within the baked tofu, then change off the warmth and garnish with cilantro and lime juice.

Serve Madurai hen curry with rice, South Indian parotta, naan, or dosa.