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A classic Chettinad curry featuring tender okra simmered in a tangy tamarind gravy, thickened with traditional rice water. This flavorful dish is a perfect side for steamed rice and appalam.
For 4 servings
Preparation (15 mins)
Sauté Okra (10 mins)
Temper Spices (2 mins)
A classic Chettinad curry featuring tender okra simmered in a tangy tamarind gravy, thickened with traditional rice water. This flavorful dish is a perfect side for steamed rice and appalam.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 183.17 calories per serving with 3.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Gravy Base (10 mins)
Thicken and Finish (8 mins)
You can make this curry with other vegetables like brinjal (eggplant), drumsticks, or a mix of vegetables. Adjust cooking times accordingly.
Instead of rice water, you can use a paste of 1 teaspoon of gram flour (besan) roasted in a dry pan and then mixed with water to thicken the gravy.
Add a handful of sun-dried berries (manathakkali vathal) or fried appalams (papad) at the end for extra texture and flavor.
Okra is packed with soluble and insoluble fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
Tamarind, turmeric, and other spices used in this curry are rich in antioxidants like polyphenols and curcumin. These compounds help combat oxidative stress and reduce inflammation in the body.
The fiber from okra acts as a prebiotic, feeding beneficial gut bacteria. Traditional ingredients like asafoetida and fenugreek are known to aid digestion and reduce bloating.
Arisi Mandi is the starchy water left after the second or third rinsing of raw rice. In Chettinad cuisine, it's traditionally used as a natural, gluten-free thickening agent that adds a unique, subtle flavor and body to gravies like this one.
Sliminess in okra is caused by a substance called mucilage, which is released when it comes into contact with water. To prevent this, ensure the okra is completely dry before cutting. Sautéing it in oil separately until it's no longer sticky, as mentioned in the recipe, is the most effective way to guarantee a non-slimy curry.
Yes, you can. If you don't have sambar onions (pearl onions), you can use one medium-sized red onion, finely chopped. However, the whole sambar onions add a unique sweetness and texture that is characteristic of this dish.
Vendakkai Puli Mandi stores very well. Let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. The flavors often improve by the next day.
Yes, it's a moderately healthy dish. Okra is an excellent source of fiber, vitamins C and K. Tamarind provides antioxidants. The use of traditional spices also offers various health benefits. It's best enjoyed in moderation as part of a balanced meal with rice.
One serving of Vendakkai Puli Mandi (approximately 1 cup or 215g) contains around 180-220 calories. The exact count can vary based on the amount of oil used and the specific ingredients.
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