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A tangy and flavorful mixed vegetable curry from the Chettinad region of South India. Made with a unique base of rice-washed water (mandi), this rustic dish is simple to prepare and pairs perfectly with steamed rice for a wholesome meal.
For 4 servings
Prepare Mandi Water and Tamarind Extract
Prepare the Tempering (Tadka)
Sauté Onions and Vegetables
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A tangy and flavorful mixed vegetable curry from the Chettinad region of South India. Made with a unique base of rice-washed water (mandi), this rustic dish is simple to prepare and pairs perfectly with steamed rice for a wholesome meal.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 181.78 calories per serving with 5.34g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Thicken
Rest and Serve
For a richer, creamier gravy, add 1/4 cup of thin coconut milk along with the tamarind extract in the final step. Simmer gently without boiling vigorously.
Incorporate cooked chickpeas or black-eyed peas along with the vegetables for a protein boost.
Feel free to use other vegetables like ash gourd, yam, sweet potato, or raw banana for different textures and flavors.
The variety of vegetables used in this dish makes it an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like asafoetida (hing) and tamarind are traditionally known to stimulate digestion and prevent bloating, making this curry easy on the stomach.
Each vegetable contributes a unique profile of essential nutrients. For instance, drumsticks are rich in Vitamin C and pumpkin is a great source of Vitamin A.
Turmeric, a key ingredient, contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects that support overall health.
'Mandi' or 'kazhani thanni' is the cloudy, starchy water collected from the second rinsing of raw rice. It acts as a natural, light thickening agent and imparts a unique, subtle flavor and aroma to the curry, which is the hallmark of this traditional Chettinad dish.
Yes, it is a very healthy dish. It is packed with various vegetables, providing essential vitamins, minerals, and fiber. It is naturally vegan, low in fat, and uses traditional spices with digestive benefits. The use of rice water instead of heavy creams or coconut milk keeps it light and nutritious.
One serving of Chettinad Vegetable Mandi (approximately 325g) contains around 150-180 calories. The exact count can vary based on the specific vegetables and the amount of oil used.
While sambar onions (pearl onions) provide a unique, mild sweetness, you can substitute them with one large regular onion, roughly chopped. The taste will be slightly different but still delicious.
A combination of firm and soft vegetables works best. Traditional choices include drumsticks, yellow pumpkin, brinjal (eggplant), broad beans (avarakkai), and ash gourd. You can also use carrots, potatoes, or yam.
Leftover Vegetable Mandi can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors tend to deepen overnight. Reheat gently on the stovetop before serving.