Vendaya keerai kara kuzhambu Arai puli kuzhambu
Vendakkai | ladies finger 6 Oil 1 tblsp Red chili powder 2-3 tsp Turmeric powder 1/4 tsp Tamarind a small gooseberry sized Washed rice water(mandi) 1 and 1/2 cups Mustard seeds 1/4 tsp Fresh Coconut 3 tblsp Sombu | fennel seeds 1/2 tsp Shallots | chinna vengayam 2 Garlic 3 pods Curry leaves few Salt as needed
Wash and pat dry the ladies finger. Cut them into big pieces. In a pan add oil and add in the mustard seeds and curry leaves. Once the mustard seeds splutters add the ladies finger to this. Cook this in a medium flame till it becomes nice golden brown.
Take the extract of tamarind using the rice mandi. Rice mandi is nothing but the washed water we get from rice. Wash the rice once and discard the water. Add some more water and wash for the second time and preserve the water for making this vendakkai puli mandi. Add the tamarind extract using 1 and 1/2 cup of rice mandi (washed rice water).
Add red chili powder, salt and turmeric powder to this. Meanwhile grind the coconut, fennel seeds, onion and garlic into a fine paste using little water.
Add the ground masala to the pan. Mix well and let it boil nicely till it reaches a gravy (kuzhambu) consistency.
Once it reaches nice thick gravy consistency add jaggery and switch off the flame. Mix well.
Puli mandi is ready to serve. This can be served with dosa too.
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