Chettinad Vendakkai Mandi is a delightful and tangy South Indian curry from the Chettinad region of Tamil Nadu, featuring okra (ladies finger) as the star ingredient. This simple yet flavorful dish is a traditional favorite, often prepared for special occasions and functions. What sets this dish apart is its unique cooking method, where okra is simmered in rice water (referred to as Mandi in Tamil), tamarind extract, and a few key spices, without the use of sambar powder, red chili powder, or coriander powder.
The rice water or mandi adds a distinct flavor and texture to the curry, while tamarind provides a tangy depth that makes this dish so irresistible. It’s a simple, quick, and healthy curry that doesn’t require a lot of ingredients, making it perfect for both everyday meals and festive occasions.
To make Chettinad Vendakkai Mandi, soak 1/4 cup of rice in water for 15-20 minutes, then drain and set aside. In a pan, add chopped okra, rice water, tamarind extract, and dried red chilies, and bring to a simmer. Cook for 10-15 minutes until the okra softens. Season with salt and a pinch of turmeric, then simmer for an additional 5-7 minutes until the curry thickens slightly. Garnish with curry leaves and serve with steamed rice or South Indian tiffin varieties like dosa, chapati, poori, or Pongal.
Health Benefits of Chettinad Vendakkai Mandi
1.Okra (Ladies Finger):
•Rich in fiber, which aids in digestion and supports gut health.
•Contains vitamins A and C, which boost immunity and improve skin health.
•A great source of folate, which is important for cell growth and metabolism.
2.Rice Water:
•Contains vitamins and minerals from the rice, offering hydration and soothing properties.
•Acts as a natural probiotic, promoting healthy digestion.
3.Tamarind:
•Provides a rich source of antioxidants, supporting heart health and detoxification.
•Helps with digestion and can aid in weight loss.
Tips for Making the Perfect Chettinad Vendakkai Mandi
1.Okra Cooking:
•Ensure the okra is chopped evenly to allow uniform cooking.
•Avoid stirring the curry too much while cooking the okra, as it may turn slimy.
2.Rice Water Consistency:
•You can adjust the consistency of the curry by adding more rice water if you prefer a thinner curry or reducing it for a thicker consistency.
3.Tamarind Balance:
•Depending on the sourness of the tamarind, you may need to adjust the quantity. Use less if your tamarind is very strong.
4.Optional Vegetables:
•Feel free to mix and match vegetables such as eggplant, drumstick, or potato for a varied and hearty dish.
Chettinad Vendakkai Mandi is a delicious and easy-to-make curry that showcases the simplicity and richness of Chettinad cuisine. Its unique use of rice water and tamarind gives it a distinctive flavor that pairs perfectly with steamed rice or tiffin varieties. Whether you’re preparing it for a special celebration or a simple family meal, this dish is sure to become a favorite in your kitchen. Try it today and experience the essence of traditional South Indian cooking!
Ingredients
Ladies finger -10-12 nos cut to 1 inch pieces
Rice soaked water(Mandi)-1 1/2-2 cups
Tamarind extract -1/2 cup
Small onions -10-15nos
Garlic -8-10 nos
Tomato-1-2 nos
Green chillies -2-3 nos
Red chillies -6-8 nos
Turmeric powder-1/2 Tsp
Mustard seeds -1/2 Tsp
Fenugreek seeds -1/4 Tsp
Salt to taste
Jaggery -1 Tsp
Curry leaves few
Oil -3 Tsps
Recipe video
Method
For Mandi
👉Wash raw rice ( approximately 1 cup) twice, discard the water then add 2 cups of water and soak for 1/2 hour, strain the water and reserve it this rice soaked starchy water is called Mandi.
For Making vendakkai Mandi
👉Wash, wipe and chop the ladies finger into 1 inch pieces.
👉Heat oil in a kadai add mustard seeds, fenugreek seeds, curry leaves, red chillies, green chillies and allow it to splutter.
👉Add the garlic sauté for a minute then add small onions and sauté until translucent.
👉Add ladies finger and sauté for 2-4 minutes
👉Add tomato and sauté for a minute.
👉Now add turmeric powder and pour the reserved Mandi (rice water) and add required salt.
👉Cook for 5 mins then add the tamarind extract and continue to boil the gravy until it thickens to desired consistency .(Note -this gravy should neither be too thin or thick ).
👉Add jaggery mix well boil for a minute and switch off the gas .
