Chettinad Kaigari Mandi | Vegan Chettinad Curry
Kalyani
Chettinad Kaigari Mandi is a special curry of veggies in a vegan base and speciality of Chettinad Cuisine.Served with Curd Rice and / or Idli Dosa as a side dish.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Curry, Gravy, Side Dish
Cuisine Chettinad, South Indian
2 cups Mixed vegetables I used Brinjal, Potato, Flat beans, drumsticks 1/4 cup Cow Eyed peas Karamani 1 onion medium, sliced 1 tsp oil pref Sesame Oil 2 pods garlic 2 green chilli slit 1/4 tsp fenugreek seeds vendhayam 2 TBSP Tamarind paste 2 tsp Rice Flour 1 tsp Red Chilli powder 1 tsp Fennel Powder 1 tsp Coriander Powder 1 tsp Salt Tempering (optional) 1 tsp Oil 1/2 tsp Mustard seeds 1 sprig curry leaves
Wash and chop all veggies into equal sized pieces.
Take the starchy water from washed rice and add 1/4 tsp salt to it.
Add the chopped veggies (except onion / garlic) and boil it in the starchy water for 5-7 mins till 2/3 done,.
Drain the water and keep the veggies aside
Cook the soaked Cowpea till soft but not mushy in a separate container.
In a pan, add 1 tsp oil, add the onions, garlic and green chilli and fenugreek seeds
Saute for 1 min.
Now add the par boiled veggies and cooked cow peas (or Karamani)
Add tamarind paste, salt, spice powders and let it cook for 6-7 mins till the raw smell disappears.
Once the raw smell disappears, mix rice flour with 3 tsp water and add to the slurry so the gravy thickens a bit.
For the tempering, splutter mustard seeds and curry leaves
Add to the curry and serve hot.
Keyword Chettinad Kaigari Mandi, Chettinad Mandi, Easy Side, Puli Mandi, Side Dish, Side dish for Chapati, Side dish for Idli Dosa, Vendakkai Mandi