Indulge in a culinary journey to the heart of South India with a tantalizing twist on a classic dish. Today, we’re bringing you a delightful pairing: creamy probiotic curd rice alongside a flavorful Indonesian tempeh fry. Known for its cooling properties, curd rice is a beloved comfort food in Tamil households, especially during scorching summers. Its combination of yoghurt and brown rice not only offers a refreshing taste but also provides a host of health benefits, aiding digestion and promoting gut health. Our rendition incorporates vegan curd and the rich texture of tempeh, offering a refreshing and nourishing experience. Join us as we explore the fusion of textures and flavours that make this dish a perfect balance of tradition and innovation.
For the curd rice:
2 Cups Yogurt/Curd (store-bought or make your own using any nuts)
1 Cup Brown rice (cooked mushy and cooled)
1 Cup Coconut milk
Coriander leaves (finely chopped)
Green chilli (finely chopped)
2 tsp Salt









- Mix the coconut milk with the cooked and cooled mushy brown rice.
- Add the curd/yoghurt and combine well.
- Finally add coriander leaves, green chilli and salt to taste. Let this rest while preparing the tempeh fry side dish.
For the tempeh fry:
1 pack of GC Indonesian Tempeh
2 Tbsp Coconut oil
1 Shallot
1 tsp Paprika powder
1 tsp Black pepper powder
1/2 tsp Turmeric powder
1 tsp Cumin seeds
1/4 tsp Mustard seeds
A sprig of curry leaves
A few coriander leaves















- Heat up the coconut oil in a cast iron skillet and temper the mustard seeds until they pop, then add cumin seeds and curry leaves.
- Sauté the shallots until translucent.
- Add the spices and roast them for a minute.
- Chop up the Indonesian tempeh and add to the skillet.
- Str-fry until it is crispy and darker in colour.
- Garnish with chopped fresh coriander leaves.
- Serve with the curd rice.
As we savour the last spoonfuls of curd rice and tempeh fry, we celebrate the harmony of cultures and flavours that have come together on our plates. This recipe not only honours the cherished memories of Tamil cuisine but also introduces a plant-based twist that embraces global culinary influences. Tempeh, a star ingredient in this dish, offers a wealth of benefits—from its high protein content to its probiotic properties, supporting a healthy digestive system and enhancing nutritional intake. Whether you’re looking for a comforting meal or seeking to explore new flavours, this dish promises to satisfy both the palate and the soul. Enjoy the cooling essence of curd rice paired with the bold flavours of tempeh fry—a testament to the endless possibilities of vegan cooking.