| Mandi (Vendakkai Mochai Mandi) |
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| 1 review |
| Category: Veggie Dishes |
| Submitted By: Meena Nagappan |
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| This is a Chettinad special curry or side dish which for sure will find its place in all special lunch served in chettinad. As it won’t get spoiled fast it is taken as side dish for picnics. |
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| Required Ingredients: |
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Ladies finger-6
Small onion-20
Garlic-15 pods
Tomato-1
Green chillies-4 to 5
Potato-1
Arisi Mandi-2 cups
Mochai(white one)-a hand full(It should be soaked overnight)
Tamarind-a small piece (as shown in the snap)
If you have Manga vathal soak 5 vathals in hot water and add while adding mochai to the curry. In that case reduce the amount of tamarind used. |
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| Cooking Instruction: |
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1)Pressure cook mochai for 1 whistle and keep aside.
2) Keep the kadai in the stove. In 2 teaspoon oil season with little mustard, curry leaf and fennel seeds.
3) Add the chilies, chopped onion and garlic pieces and sauté for 2 minutes.
4)Now add the ladies finger and sauté nicely for another 3 minutes.
5)After this add the tomato, mochai and potato pieces, put little turmeric powder and pour 1 ½ cups of Arisi mandi and cook in medium flame.
6)When the potato pieces are cooked add the salt and tamarind soaked in ½ cup of Arisi mandi.
7)Let the mixture boil for 3 minutes after tamarind is added. The curry should be semi solid (neither too watery nor too thick).If you are going to keep it for a day without refrigeration then don’t use tomatoes |
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