Vendakkai Mandi

This is something that I first tasted at a friend's place... they are chettiars and when that aunty was visiting my friends, she often made this curry and a vazhakai roast and they were always such a hit. She would even pack this for my lunch with curd rice sometimes and I thoroughly enjoyed the tangy, creamy curry. I got the recipe from her and she explained how to get the 'arisi mandi' which is actually the water used to rinse rice. What we typically discard is what gives this curry a special taste & and a creamy texture too when coupled with the ladiesfinger/okra. My husband's uncle & family live in devakottai and chettinaad cooking is part of their daily fare and I've tasted a yummy version with mochai, vendakkai, potato etc. there too so there are quite a few variations to the kind of veggies that can be added.

To get Arisi Mandi - after a first quick wash of uncooked rice, add about 2 cups water to a cup or so of rice and mix it thoroughly while you rub the rice through your fingers. After a few minutes, drain this water and keep aside. You can then proceed to cook rice as usual while the drained 'mandi' will be used for the curry below.

VENDAKKAI MANDI - Chettinad Specialty


Ingredients:
Vendakai / Okra / Ladies Finger - about 12, cut into half inch pcs after wiping dry
Potato - 1 small, cut into small cubes
Red Onion / Shallots - half cup, cut into small pieces
Garlic - 5 cloves, chopped (not minced)
Green Chillies - 10, slit into two
Arisi Mandi - 2 cups (method given above)
Tamarind extract - 1/3 cup (extracted after soaking tamarind in warm water)
Coconut milk - 1 to 2 tbsp (optional)
Salt - to taste
Oil - 1 tbsp
Curry leaves - few
Mustard seeds - half tsp
Urad dhal - half tsp
Methi seeds /vendhayam - few
Asafoetida / perungaayam - a pinch

Method:
1) I usually wash okra/vendakkai and dry them completely with a towel, which lessens the stickiness to an extent. Then I spread the cut pieces on a plate as a single layer and microwave for about 5 minutes. This also helps with some pre-cooking and reduces the stickiness to an extent.

2) Heat oil in a pan and season with mustard, urad dhal, methi seeds, curry leaves & asafoetida. Once the mustard splutters add the shallots or onions, g. chillies & garlic and fry till onions are transparent.

3) Next add the microwaved vendakkai and potato and saute for a few minutes with some salt. The Arisi mandi goes in next. Cover and allow to cook on low-medium flame till the potatoes are cooked completely & are soft to the touch.

4) Now add the tamarind extract and allow to boil till the raw smell disappears. Stir in the coconut milk (if using) last and switch off the stove. The consistency shouldn't be too watery or dry - kind of inbetween. Delicious Mandi is now ready to be served with curd rice, vathal kuzhambu or even yummy with mixed in with rice.