வெண்டைக்காய் புளி மண்டி I LADIES FINGER/OKRA TAMARIND GRAVY I CHETTINAD RECIPES

Yum

Ladies finger/Vendakkai/Okra is very nutritious and its one of my favorite vegetable. I love vendakkai porial and puli kuzhambu a lot. Here, I have prepared vendakkai mandi, which is similar to puli kuzhambu but it tastes so delicious. It’s South Indian gravy, especially from Chettinad. Tamarind dissolved in the rice washed water is called as Mandi. I have added garlic to the ladies finger will enhance the flavour and taste and it’s well suited for idli, dosa, hot rice with papads.



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Category
Gravy
Cuisine
 Chettinad
Preparation Time
20 Minutes 
Cooking Time
30 Minutes
Servings
4-5
Source My Grandma

INGREDIENTS
Ladies finger/Okra – ¼ Kg
Tamarind – 1 Lemon size
Rice washed water – Require for gravy
Sesame oil – 3 Tbsp
Fenugreek –1/2 Tsp
Cumin seeds –1 Tsp
Mustard seeds – 1 Tsp
Urad dal –1 Tsp
Shallots – ¼ Cup, chopped
Garlic – 10-12 pods
Curry leaves – few
Hing – ¼ Tsp
Tomatoes – 2, chopped
Turmeric powder – ¼ Tsp
Kuzhambu chilli powder – 1-2 Tsp  
Salt – To taste

METHOD
  • Add the tamarind to 1 cup of rice washed water and mix it well and keep it aside.
  • Wash and wipe the ladies finger and cut into 1” pieces.
  • Heat 1 Tsp oil in a pan; stir-fry the Vendakkai to reduce the mucilage of it and keep it aside.
vendakkai-puli-kuzhambu
  • Now add sesame oil in a pan; add fenugreek and cumin seeds wait for till golden brown. Then add mustard and urad dal wait for sputter.
  • Add shallots and garlic, saute till the raw smell goes off or till translucent.
ladies-finger-tamarind-gravy
  • Add tomatoes to the mixture and saute it for 2 minutes and then add turmeric powder, kuzhambu chilli powder and salt to the mixture.
okra-gravy
  • Saute it till the raw smell goes off, and then add tamarind pulp water and required rice washed water to the masala.
vendikkai-poondu-kuzhambu
  • Allow boiling till the raw smell goes off, and then add sauteed Vendakkai to the gravy.
south-indian-gravy
  • Let it cook till the gravy gets thicken and then switch off the flame.
  • Serve it hot with hot rice and papads or idli and dosa.



NOTE
  • You can use tamarind paste instead of tamarind.
  • Add garlic is optional, but it gives unique taste.
  • I recommend to use shallots not onions.
  • Add kuzhambu chilli powder according to your spicy level. 




 

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