Chettinad Vendakkai Mandi/Chettinad Ladies Finger Curry

Today am running again my 4th week of blogging marathon with an another interesting theme, yes my this week's theme is course wise meal from any state. Obviously i chosed Tamilnadu particularly Chettinad cuisine. Chettinad cuisine is my favourite cuisine, i do cook quite often dishes from this cuisine. Been pampered almost everyday by chettinad dishes b my mom, this cuisine is something close to my heart.So this week's blogging marathon's posts are going to be authentic chettinad gravies served during lunch.Chettinad cuisine doesnt need any introduction and this cuisine is well known for its simplicity, flavours and authenticity.

Coming to this Vendakkai mandi, this is an authentic dish prepared usually with ladies finger or else simply with onions. Rice washed water is called 'Mandi' which is the main ingredient for making this curry, and this curry goes for an easy breezy cooking process. A wonderful curry to relish with rice and papads. You can add dried legumes like field beans or sundried mangoes aka manga vathal in this simple curry which is completely optional.

For Mandi aka rice washed water, wash the rice once and soak the rice for 5minutes, then drain the water and keep aside.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.

10nos Ladies finger (chopped as medium piece)
2nos Onions (chopped)
1no Tomato (chopped)
6nos Garlic pods
2nos Green chillies (slit opened)
3cups Mandi/Rice washed water
1/2cup Tamarind extract
3nos Sundried mangoes or manga vathal (optional)
1/4tsp Turmeric powder
1tsp Mustard seeds
1/2tsp Urad dal
2nos Dry red chillies
Few curry leaves
Salt
Oil

Soak the sundried mangoes in hot water for an hour.

Heat oil, let fry the mustard seeds,urad dal, dry red chillies.

Once the mustard seeds spluttering, add the chopped onions,garlic,chopped tomatoes, saute for few minutes.

Now add the ladies finger pieces, saute again everything for few more minutes.

Finally add the chopped tomaotes,curry leaves,chopped green chillies,turmeric powder and cook everything again for few more minutes.

Add the rice washed water,soaked dry mango pieces,salt and bring it boil.

Now add the tamarind water, cook everything in medium flame until the veggies gets well cooked.

Curry will be neither watery nor too thick.

Serve hot with rice and papads.