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Lady's finger Recipe- South Indian Style Vendakai Mandi- Super Suvai Tamil

Lady's finger Recipe- South Indian Style Vendakkai Mandi

In this blog article, I am sharing the special Lady's Finger recipe known as Vendakkai Mandi. This is made with rice boiled water, so it is highly nutritious.

What is Vendakkai Mandi?

Vendakkai Mandi is a kind of Vegetarian Curry, prepared with lady's finger and lima beans. Vendakkai Mandi is an excellent side dish for White rice and Idli or dosa.

ladys-finger-recipe
 

Check out these special recipes from my blog:

Ingredients required for Vendakkai Mandi:

  • Lady's Finger (Vendakkai)- 200 grams
  • Lima Beans (Mochai Payaru)- 100 grams
  • Shallots (Chinna Vengayam)- 170 grams
  • Green Chili (Pachai Milagai)- 12 nos
  • Tamarind (Kulambu Puli)- Lemon size
  • Rice Boiled Water (Arisi Thanneer)- 4 cups
  • Salt (Uppu in Tamil)- As required

Ingredients for tempering purposes:

  • Mustard seeds (Kadugu)- one tablespoon
  • Urad Dal (Ulutham Paruppu)- one tablespoon
  • Gingelly Oil (Nallennai)- four tablespoons
  • Curry leaves (Karuveppilai)- two strands

Vendakkai Mandi Recipe:

Initial Preparation for Vendakkai Mandi:

  1. First, chop the lady's finger each piece have to be in a 2-inch size.
  2. In a pressure cooker, add lima beans, half a cup of water, and let it cook for 3 whistles.
  3. Peel off the skin from shallots, in this recipe we have to use full shallots for good taste.
  4. Slice the green chilies into equal half and prepare the tamarind water.

Steps for preparing Tamarind water:

  1. Place the lemon-sized tamarind in a mixing bowl and pour some hot water, salt in it.
  2. Let it soak for 15 minutes, then began to squeeze the soaked tamarind with hand inside that water.
  3. This process will yield the extract from the tamarind. Continue this process till the tamarind becomes pale brown.
  4. Now filter the water and use it in your dish.

Vendakkai Mandi Cooking Method: 

  1. Heat some oil in the pan, add mustard seeds, urad dal, and curry leaves for tempering.
  2. Then add shallots, green chilies, and saute till the raw smell of shallots goes off.
  3. Now add the lady's finger pieces and saute till the gumminess of the lady's finger goes off.
  4. Then add two cups of rice boiled water to the boil and let it boil for 10 minutes.
  5. Add boiled lima beans, tamarind water, and cover the pan with a lid.
  6. After 10 minutes open the lid adds some salt and wait till the curry got its thickness.
  7. Then turn off the stove and garnish the curry with some coriander leaves and Gingelly Oil.
  8. Serve it hot with rice or idli or dosa for good taste.

Notes (Tips for Vendakkai Mandi):

  1. Always use gingelly oil to cook lady's fingers, because the flavor of Gingelly oil elevates the taste.
  2. Use can also use rice washed water instead of rice boiled water.

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