Serving: 2 |Type: Chettinad Side Dish
Ingredients:
| Vendakkai | -1 cup(cut) |
| Onion | -½ cup(chopped) |
| Tomato | -¼ cup(chopped) |
| Green Chili | -4 (chopped) |
| Tamarind | -small lemon size |
| Salt | -to taste |
| Water | -2 or 3 cups |
| Rice Flour | -1tsp |
Seasoning:
| Oil | -2tbsp |
| Mustard | -½tsp |
| Urad Dhal | -½tsp |
| Fenugreek Seeds | -½tsp |
| Red Chili | -4 (broken ) |
| Curry Leaves | -few |
| Asafotida | -pinch(optional) |
Method:
- Soak the tamarind in ½ cup of water squeeze out the pulp keep it aside.
- In this preparation you have use the water with which rice is washed, it’s called kalani. If you don’t have that you can use normal water then end of the cooking you have to use the rice flour.
- Take a pan heat with oil add seasonings fry without burning.
- Add onion, green chili and vendakkai sauté well until the stickiness of the vendakkai go away, then add tomato sauté well for 2 minutes.
- Then add tamarind pulp, salt and water.
- Check the taste if spicy is not enough add ¼tsp red chili powder, otherwise you can increase the red and green chili.
- Cook well about 10 to15 minutes till vendakkai get soft.
- Add the rice flour mix with water while cooking.
- Cook for another 2 or 3 minutes turn off the stove.
- Serve with curd rice.
Note:
- You can use pacha mochai or lima beans with vendakkai. It’s called vendakkai mochai mandi.
- You can use eggplant, potato, raw banana, cluster beans and drumstick. It’s called kaikari mandi.
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