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)
A classic South Indian rice dish bursting with tangy, spicy, and savory flavors. Perfectly cooked rice is tossed in a fragrant, thick tamarind concentrate known as 'pulikachal', making it a popular choice for travel, lunchboxes, and temple offerings (prasad).
Tangy Vendakkai Mandi with aromatic Puli Sadam. A flavorful and energy-giving meal that's quick to make!
This chettinad dish is perfect for lunch. With 634.13 calories and 13.44g of protein per serving, it's a high-fiber, low-phosphorus option 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: 1.5 cups
493cal
10gprotein
71gcarbs
20gfat
Ingredients
1.5 cup Sona Masuri Rice (Or any other short-grain rice)
3 cup Water (For cooking rice)
50 g Tamarind (Seedless, about a large lemon-sized ball)
1.5 cup Hot Water (For soaking tamarind)
4 tbsp Sesame Oil (Also known as gingelly oil)
1 tsp Mustard Seeds
1.5 tbsp Chana Dal
1 tbsp Urad Dal
0.25 cup Raw Peanuts
5 pcs Dry Red Chilies (Broken into halves)
1 sprig Curry Leaves (About 15-20 leaves)
0.5 tsp Asafoetida (Also known as Hing)
0.5 tsp Turmeric Powder
1 tbsp Jaggery Powder (Adjust to taste)
1.5 tsp Salt (Adjust to taste)
Instructions
1
Cook and Cool the Rice
Wash the rice thoroughly under running water. Cook it with 3 cups of water until the grains are separate and firm, not mushy. You can use a pressure cooker or a pot.
Once cooked, immediately spread the rice on a wide plate or tray to cool down completely. This is a crucial step to prevent the final dish from becoming sticky.
Drizzle 1 tablespoon of sesame oil over the warm rice and gently fluff with a fork. This helps keep the grains separate.
2
Prepare the Tamarind Extract
While the rice cools, soak the seedless tamarind in 1.5 cups of hot water for about 20 minutes.
Once softened, use your hands to squeeze and mash the tamarind thoroughly to extract all the pulp.
Strain the mixture through a fine-mesh sieve into a bowl, pressing down on the solids to get a thick, smooth tamarind extract. Discard the leftover fibers.
3
Make the Pulikachal (Tamarind Paste)
Heat the remaining 3 tablespoons of sesame oil in a heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the chana dal, urad dal, and raw peanuts. Sauté for 2-3 minutes until the dals turn light golden and the peanuts are crisp.
Add the broken dry red chilies and curry leaves. Sauté for another 30 seconds until fragrant.
Lower the heat and add the asafoetida. Immediately pour in the prepared tamarind extract.
Add the turmeric powder, jaggery powder, and salt. Stir everything well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 12-15 minutes. Stir occasionally until the paste thickens to a jam-like consistency and you see oil separating at the edges.
4
Combine and Serve
Turn off the heat and let the pulikachal paste cool down for at least 10 minutes.
Add the prepared paste to the completely cooled rice, one spoonful at a time. Mix gently with a light hand or a wide spoon, ensuring you don't break the rice grains.
Continue adding the paste until all the rice is evenly coated. You may not need all the paste; store any extra in the fridge.
Let the Puli Sadam rest for at least 30-60 minutes before serving. This allows the rice to absorb all the complex flavors.
Serve at room temperature with papad, appalam, or a simple vegetable poriyal.
