Ladysfinger Side dish – Vendakkai Kazhani Mandi Recipe

This is another recipe of Chettinad tradition. A very tasty and tangy recipe on ladyfinger that goes well with hot rice and sambar.

This dish encompasses in it the tastes of Spice, Sweet, Sour and Salt.

Ladyfinger – 100 g (chopped as inch long pieces)

Shallots – 10

Tomato – 1 small or 1/2 big

Methi/Fenugreek seeds- a teaspoon

Tamarind – a small ball

Thick Water from soaked rice – 1/2 cup

Sambar powder  – 2 teaspoons

Turmeric powder – a pinch

Sugar/Powdered jaggery- 1 teaspoon heapful

Salt – as needed

Oil – as needed

  1. Collect the water you drain from the soaked rice. After a few minutes, pour off the thin layer and soak tamarind in thicker water. Squeeze and prepare the tamarind pulp out of the same and keep it aside.
  2. Heat oil in a kadai and crackle fenugreek seeds.
  3. Saute chopped shallots and tomato on it for a few minutes.
  4. Add chopped ladyfinger and cook them in a low flame until all mix well and are cooked well.
  5. Add the tamarind paste and when they start merging well, add sambar powder, turmeric powder and salt. Add a little amount of water if needed, when water gets dried up and the contents still need to be cooked.
  6. Cook well on a low flame. When they are almost done, add a little amount of sugar or powdered jaggery.

PS: You can make it little watery or a dried up gravy depending on your taste.

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