Vendakkai Mandi | Chettinad Okra Curry

Vendakkai Mandi | Chettinad Okra Curry is a special curry from the Chettinad region. It has a tangy flavour and is generally served for wedding Spreads.

I must admit that the Chettinad region of the South Indian state Tamil Nadu, is known for its distinctly aromatic and spicy style of cooking. I love the flavours of this cuisine. Today we shall explore Vendaikki Mandi. Vendaikki is the Tamil name for Okra or Ladies Finger or Bhindi. It is a unique curry with a tangy spicy flavour.

What is Mandi?

Mandi is the water in which we wash the rice. For Mandi wash the rice once and soak the rice for 30 minutes, then drain the water and keep it aside. You can filter the water to remove all the impurities from the Mandi.
So, basically, Mandi is the starch from the rice.

Ingredients for Vendaikki Mandi | Chettinad Okra Curry

Okra: Okra has a mild taste and unique texture. For this curry try to pick small tender ones.

Sambar Onions: The Sambar onions are shallots or Pearl Onions. They have a mild sweetness and are extensively used in South Indian Cooking. However, if you cannot procure them, go ahead and use the regular onion.

Garlic: Chettiars love garlic in their cooking.

Green Chillies: They add mild spice to the curry. Add the chillies according to your taste and the quality of chilly that you use.

Tomatoes: Tomato gives a vibrant colour and flavour to this tangy curry.

Tamarind: One of the most essential ingredients used in South Indian Cuisine. It is sour and makes the dishes tangy.

Mandi: is the water in which we wash the rice.

You can season the Mandi with simple ingredients like salt and turmeric. Temper with mustard seeds, urad dal, asafoetida and curry leaves.

Vendakkai Mandi | Chettinad Okra Curry

How to cook Vendaikki Mandi | Chettinad Okra Curry ?

To cook Vendaikki Mandi, first prepare the Mandi. You can prepare it in advance.

The next step is to wash and pat dry the Okra. Now let’s chop the okra into big pieces.

We will also chop onions, garlic and green chillies. It is a breeze to cook the dish after all preps.

Simply heat oil and add the seasoning ingredients one by one, finally add onions and cook till translucent. Make sure they do not change the colour.

Once the onion is translucent, saute the Okra in the same pan. Add tomatoes, but if you want to skip it, do so by all means.

Now add the mandi and tamarind, give a gentle stir and let simmer for 10 Minutes.

Okra does not require much time to cook, once done serve hot with rice or as a part of Chettinad Spread, the way I have done.

Vendakkai Mandi | Chettinad Okra Curry

Serving Style

The curry can be served as a part of Chettinad Wedding Spread, along with other gravy dishes like Sambar, Pineapple Rasam, Kuzhambu. Since it is a wedding spread an array of dry side dishes and accompaniments is served.

Chettiar Families love the Mandi in their day to day meals with rice and papadams.

Notes

  • Pat and dry the okra before use otherwise the kuzhambu will turn sticky.
  • You can add field beans or channa or any other beans, either fresh or dried.
  • You can substitute the Okra for another vegetable or use another combination with a dry legume.
  • If for some reason you don’t have mandi, you can substitute with 1 teaspoon of rice flour mixed with 4 tablespoons of water.
Vendakkai Mandi | Chettinad Okra Curry

This is my post under the alphabet V, for the A to Z series where I am posting all Thali Recipes .

Here are the other recipes under the A – Z series of Thali Recipes –

A – Almond Stuffed Dates

B – Bhavnagri Mirch ke Bhajiye

C – Chakundar ka Bharta

D – Dal Bhindi

E – Elaichi Kesar China Grass

F – Fruit Payasam

G – Gatta Capsicum

H – Harabharyachi Usal

I – Imli ki Khatti Meethi Chutney

J – Janta Roti

K – Karela Sindhi Style

L -Limbu Sarbat

M – Makhana Mithadi

N – Navtad na Samosa

Q – Onion Raita

P- Peerkangai Kootu

Q – Qeema Tikki 

R- Royal Kulfi Falooda

S – Sobji Diye Moong Dal

T – Takey Paise

U -Uchche Bhaja

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Vendaikkai Mandi | Chettinad Okra Curry

Vendaikki Mandi is a special curry from the Chettinad region. The curry is tangy and is generally served for wedding Spreads.
Course Lunch
Cuisine Chettinad Cuisine, Indian Cuisine
Keyword Festival Food
Servings 4

Equipment

  • Pan / Kadai / Wok

Ingredients

  • 250 gms Vendaikki / Lady Fingers / Okra
  • 1 cup Sambar Onions / 1 big Onion
  • 1/2 cup Garlic
  • 4-5 Green Chillies
  • 1 Tomato chopped
  • 2 cups Arisi Mandi
  • 1/2 tsp Turmeric Powder
  • Tamarind lemon-sized, soaked in water and juice taken
  • Salt to taste

Seasoning

  • 1 tsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • 1/4 tsp Asafoetida
  • Few Curry Leaves

Instructions

  • Heat one tea spoon of oil in a fry pan and add mustard seeds, as soon as they splutter, add urad dal, and when it turns golden add asafoetida and curry leaves.
  • Similarly add green chillies, onion, garlic and sauté for few minutes.
  • Add lady’s finger and sauté for few more minutes.
  • Add the chopped tomato. Saute for 2-3 minutes.
  • Finally add one cup of arisi mandi and turmeric powder and cover with a lid.
  • Allow it to cook for 10 minutes.
  • Remove the lid,and add the remaining arisi mandi, tamarind water, and check for salt. Add salt if needed.
  • Check the consistency – it should not be very thick or watery. It should be in the form of semi solid.
  • This can be served with rice, phulkas, idli or dosa.

Notes

  • Pat and dry the okra before use otherwise the curry will turn sticky.
  • You can add field beans or channa or any other beans, either fresh or dried.
  • You can substitute the Okra for another vegetable or use another combination with a dry legume.
  • If for some reason you don’t have mandi, you can substitute with 1 teaspoon of rice flour mixed with 4 tablespoons of water.
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