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5 from 3 votes

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.