Chettinad Vendakkai Mandi (Okra Mandi)

4.70 from 3 votes

I like this vendakkai mandi , not a typical puli kulambhu but its very simple to make and I like its simple flavor a lot. Paruppu Urundai and this Vendakkai Mandi is very famous in Chettinad cooking. It gets the name mandi because tamarind is soaked in washed rice water. This can be mixed with curd rice, sambar or any main dish. You can see this in marriage food. I actually like it as main kulambhu too. I like to mix it with white rice and eat.
Prep Time 1 hour 5 minutes
Cook Time 1 hour
Total Time 2 hours 5 minutes
Served AsLunch
Recipe Taste Salty, Tangy
Servings 3


  • For saute;
  • Vendakkai / Ladysfinger / Okra - 1 1/2 cup
  • Small Onion - 1 cup
  • Garlic - 8
  • Tomato - 1
  • Tamarind small size - lemon size(soak in rice washed water)
  • Salt
  • For tempering;
  • Oil - 2 tsp
  • Mustard Seeds - 1/2 tsp
  • Fenugreek seed - 1/4 tsp
  • Urad dal - 1/2 tsp
  • Jeera - 1 1/2 tsp
  • Curry Leaves - as per requirement
  • Dry red Chillies - 5
  • Green Chillies long slit - 5


  • Heat oil in a pan, add ladies finger/okra/vendakkai saute, stir fry for 15 min till it turns shrinkly, Keep aside alone
  • Take a pan add oil, to this do the seasoning tempering mentioned above. Then saute garlic,onion, salt for some time. Then to this add already stir fry ladys finger for few mins
  • Now take tamarindpiece and soak the rice washed water that means wash the rice and add this water to tamarind piece. This is called mandi in chettinad side.
  • Then add tomato and let it cook for 2 mins. When the ladys finger is half cooked add the tamarind pulp. Ad tamarind pulp with of using filter, it cook till the raw smell from tamarind is gone .It needs 20 mins
  • Now serve this with white rice or with curd rice or main kulambhu. Tasty, spicy vendakkai/ladys finger/okra mandi is ready


Finally you want thick , add 2 tsp of corn flour , mix well with water add mandi without any lumpss.

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4.70 from 3 votes

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