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    Home » South Indian Kuzhambu Varieties » Vendaikai/Okra Puli Mandi

    Vendaikai/Okra Puli Mandi

    Posted on July 17, 2014 · Last Updated on November 9, 2021 · By Srividhya G · 7 Comments

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    I am preparing  this puli mandi after a long time. I didn’t know how I forgot this dish for this long. Puli mandi is a simple chettinadu dish without any Sāmbhar powder which goes very well with idly, dosa, pongal and plain rice. It is served as side dish but I serve it like a rice accompaniment. I love it with plain rice and papad. A simple and quick recipe to prepare on hectic days.

    Basically Mandi is the rice washed water which is one of the key ingredient in this dish. I usually take the second time washed water, as I am not sure about the chemicals and stuff used in rice. You can use the water that you use to soak the boiled rice for idly after washing it the first time. That water would be really thick and flavorful for sure. You can even soak the tamarind in rice washed water.

    ChetinadStylePuliMandi  

    Ingredients:

    • Lady’s finger – 5-6
    • Shallots/Small Onions – 5
    • Tamarind water – 1 cup (Extracted from gooseberry size tamarind or dilute 1 tbsp of tamarind paste in 1 cup of the mandi)
    • Mandi/Rice washed water – 1.5 cups + ½ cup (optional, this ½ cup is used for mixing with rice flour if you want thick consistency)
    • Jaggery – small piece
    • Salt – 1.5 tsp (as per taste)
    • Red chillies – 2
    • Green chilly – 1 (Slit them into two)
    • Turmeric powder – ½ tsp
    • Rice flour – 2 tsps(optional)

    For Tempering:

    • Mustard seeds: 1 tsp
    • Methi seeds – 1 tsp
    • Hing – ¼ tsp
    • Curry leaves – 1 strand
    • Oil – 2 tbsps

    Steps:

    PuliMandi

    • Heat the kadai and add oil.
    • Once the oil is hot, add mustard seeds and methi seeds.
    • As they splutter, add the hing and curry leaves.
    • Saute them for a minute and add both the red and green chillies. (Increase the chilly according to your spice level)
    • Now add the chopped shallots and let it cook till it turns translucent.
    • And then add the chopped okra and sauté it for a couple of minutes.
    • Now add the tamarind water , turmeric powder, salt and jaggery. Let it simmer for about 5 minutes.
    • Add the rice washed water and let it simmer for another 5-7 minutes.

    And thats it, puli mandi is ready. If you want thick consistency, can add 2tsps of rice flour mixed in ½ cup of mandi water.

    RiceWaterKuzhambu

     

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    Filed Under: South Indian Kuzhambu Varieties Tagged With: arisi kazhaicha thanni kuzhambu, chetinad, Chettinadu, puli mandi, rice water sambhar

    Reader Interactions

    Comments

    1. Chitra Jagadish says

      December 22, 2015 at 10:00 am

      Looks super luscious Sri… Love The flavors in there…

      Reply
      • Vidhya@VVK says

        December 23, 2015 at 6:00 pm

        Thanks Chitra :-)

        Reply
    2. vasantha Vivek says

      July 17, 2014 at 11:20 pm

      Vidhya … U have become a super Mom & Super Cook .. Good Luck …

      Reply
      • srividhya says

        July 18, 2014 at 6:51 am

        Thank you mam :-)

        Reply
    3. Traditionally Modern Food says

      July 17, 2014 at 8:13 pm

      Yummy vendakai Kuzhambu. Like the usage of rice waved water. What is Heeng Vidhya?

      Reply
      • srividhya says

        July 17, 2014 at 8:39 pm

        Thanks :-) heeng perungaayam in hindi.. somehow I use heeng automatically instead of perungaayam

        Reply
        • Traditionally Modern Food says

          July 17, 2014 at 8:40 pm

          Ok Srividhya:) ya it happens

          Reply

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