Vegetable Puli Curry

In Chettinad (செட்டி நாடு) cuisine Mandi  (மண்டி) is a special dish.

Mandi  is usually made with the rice washed water (this is supposed to contains lots of minerals).

Idli is in their daily menu and whenever they grind for Idli, they reserve the washed water for this.(Water of the first wash should be discarded as it can contain impurities and chemicals and the water of the second wash can be stored.)
This rice washed water makes the curry thick. 
Alternatively rice flour can be used in place of washed water.

The Chettinad Mandi can be made with Ladysfinger, Capsicum etc.,
We can also make this by adding mix vegetables, Mochai - Cowpea/field beans (மொச்சை) etc.,
My version is with mixed vegetables.

 

Ingredients needed:-

1.  Mixed vegetables cut into cubes (2-1/2 cups )  I used Carrot, Potato, Lady's finger, Brinjal, Drumstick, Avarakkai (Broad beans), Capsicum and Tomato .

2.  Shallots / Chinna Vengayam peeled - 1/2 cup

3.  Garlic pods - 15 nos

4.  Green chilli - 6 (according to taste)

5.  Thick tamarind water 1-1/2 cup

6.  Rice flour - 1 tsp mixed with 3 tablespoon of water.

7.  Salt to taste

8.  Hing / Perungayam 

9.  Turmeric Powder - To obtain rich color.

Ingredients for Tempering:-

1.  Oil - 3 tablespoon

2.  Mustard seeds - 1/4 tsp

3.  Methi seeds / Vendhayam  - little

4.  Cumin seeds / Jeera -  little 

5.  Curry leaves 

6.  Dry red chillies -  3

 



செட்டி நாட்டு மண்டி

Method:-

1.  Wash and Cut the vegetables into cubes.

2.  Peel the onion/shallots and garlic .

3.  Slit the Green chillies, Extract the tamarind juice (usually they soak tamarind in rice washed water).

4.  Heat Oil in a thick bottom pan or kadai, temper the ingredients and fry Oinion, Green chilli and Garlic till its colour changes.

5.  Now  add all the vegetables and sauté for few minutes by adding Salt, Turmeric and Hing.

6.  Now goes the Tamarind water (here I used plain tamarind water) and bring it to boil and till the vegetables are done and the raw smell of the tamarind goes. (before adding Tamarind water boiled Channa / Mochai can be added .

7.  Add rice flour diluted with water and bring it to boil ... This helps the curry to become thick.

Best enjoyed with Dal Rice, Curd Rice etc., 

Tangy and Spicy and can be stored for a couple of days.