Chettinad Kathirikai Tempeh Rajma Sadam
A fragrant Chettinad rice dish bursting with roasted spices, tempeh, rajma, and brinjal, simmered in a coconut-tamarind gravy for a wholesome meal.
The Preparation
Step 1
Step 1 — **Prepare Rajma & Tempeh:** Ensure rajma is pre-cooked until tender and thoroughly drained. In a non-stick pan, heat 0.5 tsp of gingelly oil. Lightly pan-fry the tempeh cubes for 3-4 minutes until golden on all sides, then set aside.
Step 2
Step 2 — **Roast & Grind Chettinad Spice Blend:** In a dry pan over low heat, dry roast all the whole Chettinad spice blend ingredients (from dry red chillies to cinnamon stick) for 2-3 minutes until fragrant. Be careful not to burn them. Let them cool completely, then grind to a fine powder using a spice grinder or mortar and pestle.
Step 3
Step 3 — **Prepare Wet Masala Paste:** In a small mixer grinder, combine the grated fresh coconut, half of the finely chopped shallots/onion, ginger-garlic paste, half of the curry leaves, and the freshly ground Chettinad spice powder. Add a splash of water (about 2-3 tablespoons) and blend to a smooth, thick paste.
Step 4
Step 4 — **Sauté Aromatics & Vegetables:** In a pressure cooker or heavy-bottomed pot, heat the remaining 1 tablespoon of gingelly oil over medium heat. Add the remaining chopped shallots/onion and the remaining curry leaves. Sauté for 3-4 minutes until the shallots turn translucent. Add the cubed brinjal and diced bell pepper, and sauté for another 5-7 minutes until they start to soften.
Step 5
Step 5 — **Cook the Chettinad Masala:** Add the prepared wet masala paste from Step 3 to the pot. Sauté on medium-low heat for 8-10 minutes, stirring frequently, until the raw aroma of the spices disappears and the oil begins to separate from the paste. Stir in the tamarind pulp and the pre-cooked rajma.
Step 6
Step 6 — **Combine with Rice & Tempeh:** Add the washed and drained basmati rice, pan-fried tempeh, and salt to taste to the pot. Gently mix all the ingredients thoroughly to ensure the rice and protein are well coated with the masala.
Step 7
Step 7 — **Pressure Cook:** Pour 1.5 cups of water into the pot. Stir gently once. Close the pressure cooker lid and cook for 2-3 whistles on medium heat. Alternatively, if using a pot, cover tightly and simmer on low heat for 15-20 minutes, or until the rice is cooked and water is absorbed.
Step 8
Step 8 — **Rest & Serve:** Allow the pressure to release naturally from the cooker. Once opened, gently fluff the 'sadam' with a fork. Serve hot, garnished with a few fresh curry leaves if desired, for an authentic and aromatic experience.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 545 kcal |
| Protein | 35g |
| Carbs | 54g |
| Fat | 19g |
| Fiber | 14g |
| Sugar | 5g |
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