I like this vendakkai mandi , not a typical puli kulambhu but its very simple to make and I like its simple flavor a lot. Paruppu Urundai and this Vendakkai Mandi is very famous in Chettinad cooking. It gets the name mandi because tamarind is soaked in washed rice water. This can be mixed with curd rice, sambar or any main dish. You can see this in marriage food. I actually like it as main kulambhu too. I like to mix it with white rice and eat.
Ingredients:
- 1 1/2 cups Vendakkai / Ladysfinger / Okra
- 1 cup small Onion
- 8 Garlic,long chopped
- 1 Tomato, diced
- 1 Tamarind, lemon sized piece soaked in water
- 1 pinch Hing / asafoetida
- Salt to taste
- 2 teaspoons Oil
- 1/2 teaspoon Mustard Seeds
- 1/4 teaspoon Fenugreek seed
- 1/2 teaspoon Urad dal
- 1 1/2 Jeera / cumin seeds
- Curry Leaves, few
- 5 Dry red Chillies
- 5 Green Chillies,long slit
Instructions:
- Make seasoning by frying in oil - mustard seeds, fenugreek seeds, urad dal, jeera, curry leaves, dry red chilles and green chillies.
- To this add onion and ladysfinger. Stir fry. Add tomota and cook till lady\'s finger is half done.
- Add tamarind pulp and water (known as mandi). Continue cooking for 10 min.
- Serve vendakkai mandi along with steamed hot rice.
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