Vegetable mandi (chettinad)
Vegetable Mandi is a traditional Chettinad Recipe prepared only in Chettinad Homes. This is now being made in some other regions with some changes, but the traditional one is the Nagarathar Vegetable Mandi.
Vegetable
Mandi is a Mixed Vegetable dish which is often made with country vegetables
like, brinjal, drum stick, potato, etc,. Sometimes, Maavathal and jack fruit
seeds are also added to this Vegetable Mandi to make it more tasty.
Vegetable
Mandi is a very good side dish for meals in the afternoons. It tastes sour and
nice. Vegetable Mandi has a unique taste slightly similar to Vendakkai Pachadi.
Now let us
how to make Vegetable Mandi
Vegetable mandi (chettinad) Ingredients:
Drum stick -1
Carrot - 1 small
Avarakkai(Broad beans) - 10
Potato - 1
Vazhakkai(plantain) - 1/2
Coconut - 7 slices
Small onion - 10
Garlic cloves - 6
Tomato - 1
Green chilli - 6
Brinjal - 4
Curry leaves - few
Maavathal (dried raw mango) - 8
or
tamarind - small lime size.
Mandi(rice water) - 1 cup
Rice flour - 2 tsp
Salt - to taste
For seasoning:
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Fenu greek - 2 pinch
Asafoetida - 1/4 tsp
Pepper - 2 pinch
Oil - 3 tblsp
Vegetable Mandi Method:
Chop avarakkai and drumstick in to one inch pieces. Peel carrot, potato and vazhakkai and chop in to cubes. Break the green chillies. Peel the onion and garlic. Chop tomato and brinjal.
Use tamarind instead of maavathal. Normally I use maavathal. Soak maavathal in water for 10 minutes (If you use tamarind you can soak the tamarind and take the extract). Wash the rice and take the water, this is called mandi. If the mandi is watery add 2 tsp of rice flour and mix well.
Heat oil in a frying pan and add the seasoning one by one. When they crackle add onion, green chilli, curry leaves, garlic and other vegetables one by one and saute for about 10 minutes. Add mandi, soaked maavathal, salt and sauted vegetables in the pressure cooker and cook for one whistle. Open the cooker and boil for a few minutes and serve hot with rice.
Note:
Add any Left out vegetables you have.
Maavathal is raw mango soaked in the salt for one day and dried in the sun light in the mango season and stored for about a year.
Mandi is nothing but rice rinsed water.
Vegetable mandi (chettinad) Ingredients:
Drum stick -1
Avarakkai(Broad beans) - 10
Potato - 1
Vazhakkai(plantain) - 1/2
Coconut - 7 slices
Small onion - 10
Garlic cloves - 6
Tomato - 1
Green chilli - 6
Brinjal - 4
Curry leaves - few
Maavathal (dried raw mango) - 8
or
tamarind - small lime size.
Mandi(rice water) - 1 cup
Rice flour - 2 tsp
Salt - to taste
For seasoning:
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Fenu greek - 2 pinch
Asafoetida - 1/4 tsp
Pepper - 2 pinch
Oil - 3 tblsp
Vegetable Mandi Method:
Chop avarakkai and drumstick in to one inch pieces. Peel carrot, potato and vazhakkai and chop in to cubes. Break the green chillies. Peel the onion and garlic. Chop tomato and brinjal.
Use tamarind instead of maavathal. Normally I use maavathal. Soak maavathal in water for 10 minutes (If you use tamarind you can soak the tamarind and take the extract). Wash the rice and take the water, this is called mandi. If the mandi is watery add 2 tsp of rice flour and mix well.
Heat oil in a frying pan and add the seasoning one by one. When they crackle add onion, green chilli, curry leaves, garlic and other vegetables one by one and saute for about 10 minutes. Add mandi, soaked maavathal, salt and sauted vegetables in the pressure cooker and cook for one whistle. Open the cooker and boil for a few minutes and serve hot with rice.
Note:
Add any Left out vegetables you have.
Maavathal is raw mango soaked in the salt for one day and dried in the sun light in the mango season and stored for about a year.
Mandi is nothing but rice rinsed water.
No comments
Post a Comment