Vendakkai Puli Mandi
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Preparation (15 mins)
- b.Wash the okra and pat them completely dry with a kitchen towel. This is crucial to prevent sliminess. Trim the ends and cut into 1-inch pieces.
- c.Soak the tamarind in 1.5 cups of warm water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then strain it through a fine-mesh sieve. Discard the pulp and seeds.
- d.Peel the sambar onions and lightly crush the peeled garlic cloves.
- 2
Step 2
- a.Sauté Okra (10 mins)
- b.Heat 2 tablespoons of sesame oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the cut okra and sauté for 8-10 minutes, stirring occasionally. Cook until the okra is lightly browned at the edges and the slimy texture has disappeared.
- d.Remove the fried okra from the pan and set it aside on a plate.
- 3
Step 3
- a.Temper Spices (2 mins)
- b.In the same pan, add the remaining 1 tablespoon of sesame oil.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely.
- d.Add the urad dal and fenugreek seeds. Sauté until the urad dal turns a light golden brown.
- e.Add the broken dried red chillies, curry leaves, and asafoetida. Sauté for about 30 seconds until the curry leaves are crisp and aromatic.
- 4
Step 4
- a.Build the Gravy Base (10 mins)
- b.Add the whole sambar onions and crushed garlic to the pan. Sauté for 4-5 minutes until the onions become soft and translucent.
- c.Reduce the heat to low. Add the turmeric powder, red chilli powder, and coriander powder. Stir continuously for 30-45 seconds until fragrant, ensuring the spices do not burn.
- d.Immediately pour in the prepared tamarind extract and add salt. Increase the heat to medium and bring the mixture to a boil.
- e.Let it cook for 5-7 minutes, uncovered, until the raw smell of the tamarind has gone.
- 5
Step 5
- a.Thicken and Finish (8 mins)
- b.Pour in the rice water (arisi mandi) and add the powdered jaggery. Stir well to combine.
- c.Allow the gravy to simmer for another 5 minutes. It will thicken to a luscious consistency.
- d.Gently add the pre-fried okra back into the gravy. Mix carefully and let it simmer for 2-3 minutes, allowing the okra to absorb the flavors.
- e.Turn off the heat. Let the curry rest for 10 minutes before serving for the flavors to meld. Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to non-slimy okra is to ensure it's bone dry before chopping and to sauté it well before adding it to the gravy.
- 2Using sesame oil (gingelly oil) is highly recommended for an authentic Chettinad flavor.
- 3Arisi Mandi, the starchy water from rinsing rice, is the traditional thickener. If unavailable, mix 1 teaspoon of rice flour in 1 cup of water as a substitute.
- 4Don't skip the jaggery; it perfectly balances the tanginess of the tamarind and the spice from the chillies.
- 5This curry tastes even better the next day. The flavors deepen and mature overnight.
Adapt it for your goals.
Vegetable Addition
You can make this curry with other vegetables like brinjal (eggplant), drumsticks, or a mix of vegetables. Adjust cooking times accordingly.
ThickenerThickener
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.
Protein BoostProtein Boost
Add a handful of sun-dried berries (manathakkali vathal) or fried appalams (papad) at the end for extra texture and flavor.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Good Source of Antioxidants
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.
Supports Gut Health
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.
Frequently asked questions
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.