A hearty South Indian dish combining tender potatoes and crispy okra in a flavorful tamarind-based gravy. The distinctive rice water base and fragrant tempering create a lightweight but satisfying meal that is good for each lunch and dinner. Prepared in below 45 minutes, this vegetarian dish packs a scrumptious punch of flavors.
Urulaikilangu Vendakkai Mandi is a homestyle recipe that brings collectively two beloved greens – potatoes and okra – in a tangy tamarind sauce. The rice water base provides this dish its distinctive mild texture, whereas the tempering of spices creates layers of taste. I discovered this recipe from my grandmother, who at all times stated the key lies in getting the tempering excellent.
In regards to the Recipe
This recipe stands out as a result of it makes use of rice water as a substitute of normal water, giving the curry a singular consistency. The mixture of potatoes and okra works fantastically collectively – the potatoes absorb the spices whereas the okra provides a pleasant crunch. It’s an on a regular basis dish that feels particular due to its fragrant tempering and balanced flavors.
Why You’ll Love This Recipe
This dish is ideal for busy weeknights because it comes collectively shortly and makes use of fundamental pantry substances. The recipe is forgiving – you possibly can alter the spice ranges to your style. Children love the mushy potatoes, and the okra stays crispy when you observe the cooking directions. The tempering provides an exquisite aroma that fills your kitchen, making cooking this dish a really pleasing expertise.
Urulaikilangu Vendakkai Mandi Potato Okra Mandi
Cooking Suggestions
– Don’t skip the rice water – it’s key to the genuine style
– Minimize okra into skinny rounds for fast cooking
– Look ahead to the oil to get sizzling earlier than including tempering substances
– Preserve stirring minimal when you add the okra to forestall it from getting slimy
– Let the curry simmer on low warmth for the very best taste improvement
Serving and Storing Options
Serves 4-5 folks. Pairs completely with steamed rice or heat rotis. Complete prep and cooking time: 45 minutes. Leftovers preserve properly within the fridge for as much as 2 days. Reheat gently on the stovetop with a splash of water.
Nutrient Advantages
This dish presents a great stability of vitamins. Potatoes present vitality and vitamin C, whereas okra is wealthy in fiber and nutritional vitamins A and Okay. The spices used have anti-inflammatory properties, and the rice water provides simply digestible carbohydrates. It’s a low-fat choice when consumed as a part of a balanced meal.
Urulaikilangu Vendakkai Mandi
A hearty South Indian dish combining tender potatoes and crispy okra in a flavorful tamarind-based gravy. The distinctive rice water base and fragrant tempering create a lightweight but satisfying meal that is good for each lunch and dinner. Prepared in below 45 minutes, this vegetarian dish packs a scrumptious punch of flavors.
Substances
- 1/2 cup Onions (finely chopped)
- 3/4 cup Tomatoes (chopped)
- 1/4 cup Garlic Cloves (quartered)
- 2 Inexperienced Chillies (halved lengthwise)
- 1/4 tsp Turmeric Powder
- 1 cup Potatoes (cubed)
- 1 cup Okra (Vendakkai – sliced into effective rounds)
- 1/2 tsp Purple Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Tamarind Paste
- 2 cups Rice Water
- 1 tsp Salt
For Tempering:
- 3 tbsp Oil – 3 tblsp
- 1/8 tsp Asafoetida Powder
- 1 Dried Purple Chilli (saved complete)
- 4 to six Curry Leaves
- 1 tsp Black Mustard Seeds
- 2 tsp Urad Dal
Directions
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To make rice water, soak 1/2 cup of raw rice with 2 cups of water for 20 minutes. Drain the water and use.
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Put the oil in a pan over medium warmth.
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When the oil is sizzling add the asafoetida powder, pink chilli, curry leaves, mustard seeds and urad dal.
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Fry over medium warmth for about 30 seconds.
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Add onions, garlic, tomatoes and inexperienced chillies.
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Saute for a couple of minutes until onions are tender.
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Sprinkle in turmeric powder and blend properly.
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Add the potatoes and okra.
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Stir properly.
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Combine in chilli powder and cumin powder.
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Add the tamarind paste and rice water.
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Stir in salt.
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Cowl the pan and cook dinner over medium warmth until the greens are tender.
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Regularly Requested Questions
Can I make this recipe with out rice water?
Sure, however rice water provides the curry its genuine style and texture. Common water works too, however the gravy received’t have the identical silky consistency.
How do I stop the okra from turning into slimy?
Minimize the okra when it’s utterly dry, keep away from overcrowding the pan, and restrict stirring as soon as it’s added to the curry.
Is that this recipe very spicy?
The spice stage is average however simply adjustable. Scale back or improve the inexperienced chilies and pink chili powder to fit your style.
