Vendakkai Mandi | Chettinad Vendakkai Mandi

 Vendakkai Mandi | Chettinad Vendakkai Mandi 

Vendakkai Mandi | Ladies Finger Mandi

Chettinad Vendakkai Mandi is a flavorful and tangy curry made with okra, also known as ladies finger. This dish is a staple in the Chettinad region of Tamil Nadu and is often served at functions and celebrations. The unique aspect of this recipe is that the okra is cooked in rice water, called Mandi in Tamil, along with tamarind extract, red chilies, and salt. No sambar powder, red chili powder, or coriander powder is traditionally added to this recipe. It is a simple and quick dish to prepare, with the only requirement being to soak the rice ahead of time to make the Mandi. This recipe can also be made with a variety of vegetables or a combination of vegetables, including eggplant and drumstick, potato and okra, and dried beans like lima beans. Chettinad Vendakkai Mandi is traditionally served with steamed rice, but it also goes well with dosa, chapati, poori, and Pongal. Here is a recipe for this delicious Chettinad Vendakkai Mandi.


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 


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 .

👉Serve hot with rice .

Preparation Time -20 mins

Serve -4-5

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