VATHAL MANDI
THIS IS ONE OF THE MAIN DISH IN CHETTINAD MARRIAGE FUNCTIONS.
When it is watery it suits well with idli, dosa and if it is thick it goes well with curd rice.
Ingredients
Dried mango - 7,8
dried broad beans - 1/4 cup
dried brinjal - 1/4 cup
cow beans or thatta payir or black eyed beans - 1/4 cup
chili pdr - 1 tsp
turmeric pdr - pinch
rice rinsed water - 1 cup
tamarind - small amla size
rice flour - 1 tsp
chopped tomato - 1
chopped onion - 1
garlic - 4,5 cloves
curry leaves
mustard seed, urad dal - 1/2 tsp each
Preparation
1. Soak all the dry vegetables 2 hours before cooking.
2. In a pressure cooker, cook cow beans first.
3. In a pan add 2 tsp of oil and splitter mustard seed, urad dal.
4. Then saute onion, garlic, tomato, with chili pdr, and turmeric pdr.
5. In the same pressure cooker ( with cooked cow beans ) add all vegetables and sauted ingredients. Cook it for 5 more minutes.
6. If this curry is watery, you can add 1 tsp of rice flour with it and let it boil for 10 minutes.
7. Now vathal mandi is ready to serve with idli, and dosa.
Thank you.
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