A tangy and flavorful Chettinad curry made with tender okra simmered in a unique base of rice-washed water and tamarind. This traditional South Indian dish has a light, soupy consistency and pairs perfectly with hot steamed rice.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
141cal
3gprotein
17gcarbs
Ingredients
250 g Okra (Washed, dried thoroughly, and chopped into 1-inch pieces)
2 cup Rice Washed Water (Water from the second rinse of raw rice)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting South Indian stew made with tender chayote squash and creamy lentils, simmered in a fragrant coconut and cumin paste. This wholesome dish is a staple in Tamil households and pairs perfectly with hot rice and a dollop of ghee.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Vendakkai Mandi, Steamed Basmati Rice, Chow Chow Kootu and Mango Pickle
Tangy Vendakkai Mandi with fiber-rich Kootu and rice. A gut-friendly, soul-satisfying homestyle meal.
This chettinad dish is perfect for lunch. With 708.1899999999999 calories and 16.9g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
Gingelly Oil
(Also known as sesame oil)
1 tsp Mustard Seeds
1 tsp Urad Dal
0.25 tsp Fenugreek Seeds
10 pcs Curry Leaves
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to your spice preference)
0.25 tsp Hing (Asafoetida)
1 tsp Salt (Adjust to taste)
Instructions
1
Preparation
Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze the pulp to extract a thick juice, then strain and discard the solids. Set the tamarind extract aside.
Ensure the chopped okra is completely dry. Pat it with a paper towel if necessary to remove any moisture.
2
Sauté the Okra
Heat 1 tablespoon of gingelly oil in a kadai or heavy-bottomed pan over medium heat.
Add the chopped okra and sauté for 7-8 minutes, stirring occasionally, until it loses its sliminess and the edges are lightly browned. Remove the okra from the pan and set aside.
3
Temper the Spices
In the same pan, add the remaining 1 tablespoon of gingelly oil.
Once the oil is hot, add the mustard seeds and allow them to splutter.
Immediately add the urad dal and fenugreek seeds. Sauté for about 30 seconds until the dal turns a pale golden color.
4
Sauté Aromatics
Add the peeled sambar onions, crushed garlic, slit green chillies, and curry leaves to the pan.
Sauté for 3-4 minutes until the onions soften and become translucent.
5
Build the Curry Base
Add the chopped tomato and cook for 4-5 minutes, mashing it with your spoon, until it becomes soft and pulpy.
Lower the heat and add the turmeric powder, red chilli powder, and hing. Stir and cook for 1 minute until the raw smell of the spices disappears.
6
Simmer the Mandi
Pour in the prepared tamarind extract and the 2 cups of rice-washed water. Add salt and mix everything well.
Increase the heat to medium-high and bring the mixture to a rolling boil.
Add the sautéed okra back into the pan.
Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the okra to absorb the flavors and the gravy to meld together.
7
Serve
Check for seasoning and adjust salt if needed. Serve the Vendakkai Mandi hot with steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Let the kootu simmer gently for 5-7 minutes, stirring occasionally, until the raw aroma of the coconut paste disappears and the flavors meld.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the coconut oil over medium heat. Once hot, add the mustard seeds and wait for them to splutter.
Add the urad dal and sauté until it turns a light golden brown, about 30-45 seconds.
Immediately add the broken dry red chili, curry leaves, and asafoetida. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant. Be careful not to burn the spices.
5
Finish and Serve
Pour the hot tempering directly over the simmering kootu and stir well to incorporate.
Turn off the heat, garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, a dollop of ghee, and a side of papad or poriyal (stir-fried vegetables).
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
