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A rustic Chettinad curry made with a medley of country vegetables simmered in tangy tamarind and starchy rice water. This unique dish is a celebration of simple flavors and traditional South Indian cooking.
For 4 servings
Prepare Mandi, Tamarind, and Coconut Paste
Temper the Spices
Sauté and Cook the Vegetables
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A rustic Chettinad curry made with a medley of country vegetables simmered in tangy tamarind and starchy rice water. This unique dish is a celebration of simple flavors and traditional South Indian cooking.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 369.72 calories per serving with 7.93g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer and Finish the Curry
Rest and Serve
Add 1 cup of boiled chickpeas or black-eyed peas along with the vegetables for a more filling and protein-rich curry.
Increase the amount of sambar powder to 1 tablespoon or add 1-2 slit green chillies during the tempering step for extra heat.
Add 2-3 tablespoons of cooked toor dal (pigeon peas) along with the coconut paste to give the gravy more body and a richer flavor.
The variety of country vegetables provides a significant amount of dietary fiber, which aids in healthy digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
A medley of vegetables like pumpkin, drumstick, and yam offers a wide range of essential vitamins (like A and C) and minerals (such as potassium and iron), supporting overall health and immunity.
The use of starchy rice water (mandi) is a traditional practice believed to be soothing for the digestive system. Additionally, spices like turmeric and hing have beneficial properties for gut health.
Ingredients like turmeric (containing curcumin) and tamarind are known for their natural anti-inflammatory properties, which can help combat inflammation in the body.
Mandi is the starchy water collected after washing rice (usually the second wash). In Chettinad cuisine, it's used as a base for gravies, lending a unique, subtle flavor and acting as a natural thickener, which makes the curry distinct from those made with plain water.
Yes, Kaikari Mandi is a very healthy dish. It is packed with a variety of vegetables, making it rich in fiber, vitamins, and minerals. It uses minimal oil and relies on natural ingredients for flavor and thickness.
One serving of Kaikari Mandi (approximately 1 cup or 375g) contains an estimated 140-160 calories. The exact count can vary based on the specific vegetables and amount of oil used.
Absolutely! This recipe is very versatile. You can use any combination of country vegetables like ash gourd, sweet potato, cluster beans, or raw banana. The key is to have a good mix of textures.
Kaikari Mandi has a complex flavor profile. It is tangy from the tamarind, slightly spicy from the sambar powder and chillies, and has a subtle sweetness from the jaggery and vegetables like pumpkin. The rice water base gives it a unique, earthy undertone.
Leftover Kaikari Mandi can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.