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Home / Recipes / Chettinad Vendakkai Mandi/Chettinad Lady Finger Curry

Photo of Chettinad Vendakkai Mandi/Chettinad Lady Finger Curry by Priya Suresh at BetterButter
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Chettinad Vendakkai Mandi/Chettinad Lady Finger Curry

May-17-2016
Priya Suresh
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chettinad Vendakkai Mandi/Chettinad Lady Finger Curry RECIPE

This is an authentic Chettinad dish prepared usually with lady finger or else simply with onions. Rice washed water is called 'Mandi' which is the main ingredient for making this curry, and this curry goes for an easy breezy cooking process. A wonderful curry to relish with rice and papads. You can add dried legumes like field beans or sundried mangoes aka manga vathal in this simple curry which is completely optional.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Boiling
  • Sauteeing
  • Main Dish
  • Gluten Free

Ingredients Serving: 4

  1. 10 nos Lady Fingers (chopped as medium pieces)
  2. 2 nos onions (chopped)
  3. 1 no tomato (chopped)
  4. 6 nos garlic pods
  5. 2 nos green chillies (slit opened)
  6. 3 cups Rice washed water
  7. 1/2 cup tamarind water
  8. 3 nos Sundried mangoes
  9. 1/4 tsp turmeric powder
  10. 1 tsp mustard seeds
  11. 1/2 tsp urad dal
  12. 2 nos Dry red chillies
  13. few curry leaves
  14. salt as per taste
  15. oil as required

Instructions

  1. Soak the sundried mangoes in hot water for an hour. Heat oil, fry the mustard seeds, urad dal, dry red chillies.
  2. Once the mustard seeds start spluttering, add the chopped onions, garlic, chopped tomatoes, saute for few minutes. Now add the ladies finger pieces, saute again everything for few more minutes.
  3. Finally add the chopped tomatoes, curry leaves, chopped green chillies, turmeric powder and cook everything again for few more minutes. Add the rice washed water, soaked dry mango pieces, salt and bring it to a boil.
  4. Now add the tamarind water, cook everything on medium flame until the veggies gets well cooked. Curry will be neither watery nor too thick. Serve hot with rice and papads.

Reviews (5)  

How would you rate this recipe? Please add a star rating before submitting your review.

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Christine Miranda
Mar-22-2017
Christine Miranda   Mar-22-2017

Good yummy.

Sukhmani Bedi
Nov-29-2016
Sukhmani Bedi   Nov-29-2016

Just wow

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