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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.
For 4 servings
Preparation
Sauté the Okra
Temper the Spices
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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.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 141.1 calories per serving with 3.19g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Sauté Aromatics
Build the Curry Base
Simmer the Mandi
Serve
This mandi can also be prepared with other vegetables like brinjal (eggplant), drumsticks, or even sun-dried berries (manathakkali vathal).
For a slightly thicker gravy, make a slurry by mixing 1 teaspoon of rice flour with 2 tablespoons of water. Add this to the curry in the last 2-3 minutes of simmering and stir well.
Add a handful of boiled chickpeas or black-eyed peas along with the okra for added protein and texture.
Okra is an excellent source of both soluble and insoluble fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
The combination of fiber from okra and digestive-friendly spices like hing (asafoetida) and fenugreek seeds helps prevent bloating and supports a healthy gut.
The dish is rich in antioxidants from ingredients like tomatoes (lycopene), garlic (allicin), and turmeric (curcumin), which help protect the body against cellular damage.
Rice washed water, known as 'Arisi Kazhani Thanni' in Tamil, is the cloudy water left after rinsing raw rice. It's a traditional ingredient in many South Indian gravies, especially in Chettinad cuisine. It contains starches that act as a natural, light thickener and adds a unique, subtle flavor to the dish that plain water cannot replicate.
The best way to prevent slimy okra is to ensure it is completely dry before you chop it. After washing, pat it dry with a kitchen towel. Sautéing the okra in oil separately before adding it to the gravy is also a crucial step that cooks off the slime.
Yes, you can. If sambar onions (pearl onions) are not available, you can use one medium-sized red onion, finely chopped. However, sambar onions add a distinct sweetness and texture to the dish when left whole.
Yes, Vendakkai Mandi is a relatively healthy dish. Okra is rich in fiber, vitamins, and minerals. The dish uses minimal oil and is packed with flavorful spices like turmeric and garlic, which have anti-inflammatory properties. It is a light, plant-based curry that is good for digestion.
One serving of Vendakkai Mandi (approximately 1 cup) contains around 125-140 calories, excluding rice. The majority of the calories come from the gingelly oil used for sautéing and tempering.
Leftover Vendakkai Mandi can be stored in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave before serving.