Vendaikkai Mandi/Chettinad ladies finger gravy

Vendaikkai mandi / Ladies finger tamarind gravy - A tangy gravy prepared with ladies finger, shallots, green chillies, garlic, mochai or broad beans, and water used for rinsing the rice, in chettinad region of South India. The water in which the grains are rinsed is called kazhu neer or arisi kazhuviya neer or rice rinsed water and the gravy which is prepared using this neer(water)is Mandi. It is quite a popular gravy of chettinad cuisine. Mandi's are also prepared using dried berries like turkey berry, greens such as amaranth. It is this arisi kazhuviya neer  that gives mandi its taste. The water in which the rice gets rinsed for the first time is thick and cloudy and is generally used for preparing Mandi. The second and the third water doesn't give the desired result If you don't  wish to use kazhu neer you can use rice flour mixed with water. It is mandatory to use shallots as it gives the dish it's flavour. Salt can be either normal salt or pink salt.

Suggested Serving:

The gravy can be seved with rice, dosa, upma,pongal/khichdi.

Shelf - life:

Stays fresh for 2 days in the fridge

Recipe:

Preparation Time:30 minutes

No. Of Servings: 4

Ingredients:

Ladies finger - 10

Mochai or lima beans or vaal dal - 1/4 cup (fresh or soaked)

Shallots - 15

Garlic - 10 cloves

Tomato - 2(puree)

Green chillies - 10

Tamarind - small lemon sized

Rice rinsed water - 1 cup

Salt - to taste

Tempering:

Mustard - 1/2 tsp

Methi seeds - 1/2 tsp

Curry leaves - 1 sprig

Asafoetida - 1/2 tsp

Directions:

1.Soak tamarind in water . Extract thick juice.

2.Cut ladies ginger into 1" long pieces. Pressure cook mochai for 3/4 whistles. 

    

3.Heat oil in a pan or kadai. Add mustard, when it splutters, add methi seeds, green chillies, curry leaves, asafoetida, Saute for a moment.

4. Add Shallots when they turn pink, add garlic, ladies finger. Saute well. Add cooked beans. 

5.Add tamarind extract, turmeric powder, salt.

5.Cook till the ladies finger gets done. Now add rice water to the gravy. 

6.Cook till the gravy gets thickened.

Notes:

• If using rice flour mix 1 tsp of rice flour in 1/4 cup of water and use.
• Fresh Lima beans can also be used.
• Red Lima beans or the white ones can be used. 
• Tomatoes can be cut into pieces and included in this recipe, instead of pureeing.
• You can also saute the ladies finger and add to the gravy, finally, instead of adding them along with shallots.