Madurai Hen Curry (Kuzhambu) Vegan

Madurai rooster curry is a wealthy, spicy South Indian curry with a tomato base that includes flavors of fennel, pepper, curry leaves, garlic, and ginger. You possibly can modify the spice as you want and do that unbelievable sauce together with your protein of alternative! 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 rooster 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 filled with fond reminiscences, 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 rooster 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 should utilize every other protein of alternative, as properly. You can also 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 might probably get a little bit spicy, as a result of, there may be fairly a little bit of black pepper and Kashmiri chili powder in it. You possibly can tone it down by decreasing the black pepper and Kashmiri chili powder to desire. 

Why You’ll Love Madurai Hen 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 alternative, should you like.
• one floor spice combine seasons the tofu and the sauce
• gluten-free and nut-free with a number of soy-free choices

Components 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 little bit further Kashmiri chili powder for the tofu.
• tofu – Use agency or extra-firm tofu and make sure to press for not 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 need to use 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 could find recent curry leaves in Indian shops or dried curry leaves on-line. Contemporary curry leaves will be saved in paper lined container refrigerated for just a few weeks or frozen for months.
• tomato – Provides bulk and umami to the sauce.
• water – Provides moisture. You need to use mild coconut milk or non-dairy milk of alternative, should you favor.
• garnishes – Garnish with cilantro and lime juice.

The best way to Make Madurai Hen 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 entire, you may crush them or you may simply chop them up utilizing a knife. Or put all the spices together with the coconut in a spice grinder and pulse just a few instances to make powder and put aside.

Make the Baked Tofu “Hen”

Press the tofu, should 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 properly 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 all around the tofu combination, tossing properly 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 sides.

To cook dinner the tofu in a skillet as a substitute: Warmth a big skillet over medium-high warmth and add 2 teaspoons of oil. As soon as the oil is scorching, add the tofu to the skillet and cook dinner, flipping often, till it’s crispy on a lot of the edges. This will take wherever 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 scorching, add the curry leaves rigorously and blend in. They’ll splutter for just a few seconds. Add within the onion and 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 cook 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 cook 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. 

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

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

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