Chettinad Vendakka Mandi | Ladies Finger Tamarind Curry

“A spicy symphony from Chettinad kitchens - where humble okra meets bold flavors!”

This authentic Chettinad Vendakka Mandi is a traditional South Indian delicacy that transforms simple ladies finger (okra) into a flavorful, tangy curry. This rustic dish embodies the essence of Chettinad cuisine with its bold spices and traditional cooking methods.

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🛒 Ingredients

For the Mandi:

• 250g ladies finger (okra), cut into large pieces
• 4-5 tbsp gingelly oil (sesame oil)
• 1 tsp mustard seeds
• 1 tsp urad dal
• ½ tsp fenugreek seeds
• 3-4 green chilies, slit
• 2-3 dry red chilies
• 4-5 garlic cloves, chopped
• 1 medium onion, chopped
• 10-12 curry leaves
• Pinch of asafoetida (hing)
• Salt to taste

For Tamarind Water:

• 1 lemon-sized tamarind ball
• 2 cups rice-washed water (or regular water)

Optional Thickening:

• 1 tsp rice flour
• 2 tbsp water

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👩‍🍳 Instructions

Step 1: Prepare Tamarind Water

• Soak tamarind in rice-washed water (or regular water) for 30 minutes.
• Extract and strain the tamarind water. Set aside.

Step 2: Fry the Ladies Finger

• Heat 2 tbsp gingelly oil in a thick-bottomed pan.
• Add chopped ladies finger and fry on medium-low flame until slightly crispy and color changes.
• Remove and set aside.

Step 3: Prepare the Base

• In the same pan, add remaining 2-3 tbsp gingelly oil.
• Add mustard seeds, urad dal, fenugreek seeds and let mustard seeds splutter.
• Add chopped garlic and onion.
• Then add slit green chilies and dry red chilies.
• Saute on medium-low flame until onions are golden and chilies soften.

Step 4: Combine and Cook

• Add fried ladies finger back to the pan.
• Add curry leaves and asafoetida, mix well.
• Pour tamarind water, add salt to taste.
• Boil on medium-low flame for 5–10 minutes until raw tamarind smell disappears.

Step 5: Optional Thickening

• Mix rice flour with water to make slurry.
• Add slurry to curry and cook for 5 more minutes until thickened.
• Turn off the flame.

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🍽️ Serving Suggestions

• Mix with steamed rice for a complete meal
• Serve as a side with crispy dosa
• Great accompaniment for idli breakfast

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💡 Tips

• Keep oil temperature medium-low to prevent burning
• Cut ladies finger into large pieces to maintain texture
• Adjust green and red chilies to control spice level
• Using rice-washed water adds authentic flavor
• Add rice flour slurry only if you want thicker gravy

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🧊 Storage

• Refrigerate up to 2 days
• Reheat gently before serving
• Flavors improve after resting for a few hours

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🔄 Variations

• Brinjal Mandi: Replace ladies finger with small brinjals
• Mixed Vegetable Mandi: Add drumsticks, pumpkin, or bottle gourd

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🌿 Health Benefits

Ladies Finger (Vendakka/Okra)

• High in fiber — promotes digestion and helps control blood sugar
• Rich in vitamins C, K, and Low in calories

Gingelly Oil (Sesame Oil)

• Contains healthy monounsaturated fats
• Heart protective — helps maintain healthy cholesterol levels
• Natural anti-inflammatory
• Good for skin health — rich in vitamin E and antioxidants

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Experience the bold, rustic flavors of Chettinad with this tangy, spicy Vendakka Mandi — a delicious way to elevate humble okra in your daily meals!

Video Tutorial