Mangai- Inji, Capsicum, Kondakkadalai Mandi (Mango-ginger, Bell pepper, Black Gram Whole Mandi)

Serving:3 |Type: Kootu/Poriyal/Chettinadu


Mango-ginger -50grms (chopped)
Capsicum -1 (small Dices)
Bengal-Gram Whole -3tbsp (Boiled)
Onion -1 (chopped)
Tomato -1(chopped)
Green chili -3
Tamarind -small gooseberry size
Turmeric -1/4tsp
Chili powder -1/2tsp
Salt -to taste
Water -2 cups
Rice flour -1/2tsp


Oil -2tbsp
Mustard -1/2tsp
Cumin ¼tsp
Fenugreek -1/4tsp
Red chili 3
Curry leaves -few


  1. Take the tamarind soak it with ½ a cup of water and take out the pulp extract and keep it aside.
  2. Heat a pan with oil, add all of the seasonings fry it without burning.
  3. Add onion, green chili and capsicum sauté well about 3 minutes on medium heat.
  4. Now add tomato, turmeric and salt sauté well until tomato get smashed.
  5. Then add mango-ginger, boiled Bengal gram  dhal and chili powder fry it about 1 minute.
  6. Now add tamarind pulp and water.
  7. Boil it until all the vegetables cook through.
  8. Meanwhile in a small bowl, add the rice flour and water and make a paste.
  9. Add the rice flour paste after the vegetable are cooked.
  10. Let it boil for 1 more minute and turn off the stove.
  11. This mandi should look  semi-solid.


  1. You can use the water  in which the rise was washed, instead of rice flour.
  2. This dish is very tangy, most enjoyable with curd (yogurt) rice.
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One Response to “Mangai- Inji, Capsicum, Kondakkadalai Mandi (Mango-ginger, Bell pepper, Black Gram Whole Mandi)”

  1. Subha says:

    Is mangai-inji available in U.S? If so, please tell me where I can find it.

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