Chettinad Mandi | செட்டிநாடு மண்டி | Episode #08 | Rakesh Udan | Rakesh Raghunathan

An iconic recipe made using lady's finger from the Chettinad region. The secret of this recipe is in the 'mandi' or the rice water that is used to cook the vegetables. Loaded with history of the Chettiars and their cuisine, watch this video of how it is made. Recipe in English (text format) below the video.
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Chettinad Mandi:
Ingredients:
* Sesame oil - 3 tbsp
* Mustard seeds - 1 tsp
* Fenugreek seeds - ½ tsp
* Urad dhal - 1 tsp
* Asafoetida - ½ tsp
* Green chillies - 6 cuts in small pieces
* Tamarind - the size of a medium lemon
* Rice mandi - 1 cup (250 ml) - see notes below on how to extract
* Lady’s finger - 6 nos cut
* Shallots - 20 nos
* Garlic pods - 10 nos
* Salt
Method to extract Mandi
* Soak rice in water for 10 minutes. Wash the rice once and discard that water.
* Wash rice again by rubbing between your palms. But do not discard this water. Preserve this and soak the ball of tamarind for 30 mins and extract the juice. This is the mandi
* This should be slightly thick. If this is thin, you could add a little rice flour to thicken.
Method:
1. Heat oil in a wok. Once hot, add the lady’s finger and fry till the stickiness fades. Using a slotted spoon, remove and set aside.
2. In the same wok, add extra oil if needed, add mustard, fenugreek seeds, urad dhal and asafetida.
3. Add green chillies and sauté. Allow to cook well and for the spice to infuse in the oil.
4. Add the small onions, garlic and cook till soft.
5. Add the sautéed lady’s finger and cook well till oil separates.
6. To this add the rice mandi tamarind extract and cook until it thickens. Add salt.
7. Serve hot with rice.
Note:
* You could also simplify the mandi making (rice extract) by diluting 2 tsp of rice flour in 2 cups of water if you don’t want to use rice washed water.
* You can add assorted vegetables like raw mango, eggplants, drumsticks etc.
* If adding raw mangoes and/or tomatoes, check for the sourness and alter tamarind based on that.
* The older the tamarind is, the lesser you may need to use.
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[@rvchandrasekar]

In Karaikudi we have distinguished Sambai aquifer bro, which is never ran out of warer, because geologically Karaikudi is having bowl shaped base beneath the earth surface. So, whenever it rains, automatically the rain water will be banked under the surface of Karaikudi. But this dish is very authentic and traditional. U nailed it bro. 🤝🏽👌🏾

[@saswinTheju]

Vert good cooking and explanation its very we'll. Super

[@kavithabagavanthan833]

A very simple and tasty dish for today's lunch. Yummy

[@vanithameera6538]

Hello Rakesh Sir I like all your traditional recipes and their history which you narrate always. I met Mrs.Meiyammai Murugappan Madam few months ago to get a copy of her receipe book she really is a wonderful human being & a very down to earth person in deed!!

[@sridharks249]

thank you brother ennakku sothi romba pidikum engaloda tredisional food butennakku eppadi seirathu theriyathu neenga sonna mathiri same methods la last sunday pannaen my husband very happy again thank you so much brother

[@muthuletchumi1946]

Mr. Rakesh your explanation with info on history and the recipe is superb

[@kavithabagavanthan833]

I made it today. The story behind the dish is also very interesting just like the dish

[@gandhispec]

Hi Rakesh brother, thanks for posting our regional food... It's really lovely the way the u explained it... One more thing which I want u to add is tell the viewers with what should we eat this recipe... Like with what this dish goes well with.... Actually it's a side dish mostly for rasam n thayir saadham.. for me it's mostly mor saadham .. 😛 people might think like this looks like gravy for rice... My most favorite combination is maanga ingi n kondakadai.... We can add cooked pasta also... Or applam... Each one will be one of it's kind... Like u said it seems so simple but tastes amazing.... Thanks much bro 🙏

[@vgirijavenkatnarayanan5368]

I have done ennai katarikai but this is new to me. Will try. Good

[@sujathasriram1964]

Today I made lemon rasam of your style it came out really well I need amma to tell us pavakai pitlai recipe

[@iamsweat1]

Thnq for the detailed and clear recipe will soon try thnq again

[@cdeepan88]

Rakesh ure history about the fud is so interestingly and informative

[@meerarag7332]

Thank for sharing Recipe. Apart from recipe the information about food is really amazing.

[@nirajanikartik6395]

Hello sir. Hv watched this recipe in dakshin dairies. Thanks for sharing . Will prepare.

[@seethakanthraj4553]

In palaghat, we call it as mulakuvaruttha puli.

[@AnnasriKitchen]

Happy to c a recipe from our place .v use to do mixed mandi and only small onion and green chillies mandi .

[@hamsar8870]

Really liked the recipe. Will try it for sure. Really like the way you explain everything, so much of detailing.

[@vaish2390]

Hi Rakesh...I tried the recipe today..I was fabulous. Ithoda sethu Enna thottundu sapdalamnum soningana nanna irukum

[@ramannth]

This can be had with rice, curd rice,Idly , dosai, Arsi upama

[@sivasree7493]

Brother please put your kitchen tour ... Really want to know about the gas knob at the side of the gas stove

[@vallimskvlogs]

Hi bro Iam marumagal of karaikudi. I have tasted many times my in-law use to do. This mandi will go well with puli sadam. Plz try.

[@manjulasivarajan9248]

V r cooking v good thambi 👍🙏

[@prabhasai9078]

Hi rakesh... Nanum karaikudi Tha Kalayana vidu na ithu illama erukathu but ithula mocha & raw Mango settha inum semmaya erukum..... Sikiramava kavuni rice sweet & uppu Kari senju kattunga...

[@kavithas262]

நீங்கள் ரசிச்சு... ருசிச்சு சொல்லும் போதே... ஆஹா.. சாப்பிடணும் என தோன்றும்..

[@neethuraj7600]

Tnx for uploading different type of receipe

[@meerasivakumar5858]

Hi rakesh .looks yummy wl try this receipe

[@radhikasaravanan9846]

Sir ur recent song chinna kannan alaikiran, can u upload as direct video in the group, it was too good, God bless you

[@sudharamesh4075]

Will be a nice one, will definately try, I have a request for a song, can u please sing arumanname arru andaa andavan kattalai aaru, thanx for d recipie, enjoyed song sung by you (chinna kannan azaikiraan), lovely voice , stay blessed.

[@ramannth]

It can be made all the more healthy, if we took the rice water and left it to ferment just for a day/ night, and then made the Kuzhambu as the vitamins in it would be more, and it would also taste much better.

[@gayathrir7771]

Super sir very nice mouth watering 👌

[@umasundarimuthusamy1666]

I love eating mandi . Its taste of slight sourishness and the bite of chilly and onions is excellent. More recipes and sweet on chetinad ciusine. Thanks from Malaysia.

[@bargavisrinivasan4383]

Super intha man satti kadai enga vanginel

[@SnehaAnand2020]

Rakesh's signature comment... Aaaha😄

[@nalinisrinivasan463]

I think u should have added turmeric powder to mandi.Am I right,Rakesh?

[@PreethaVenkateshMusic]

Love it!

[@kalanarayan426]

Looks yum

[@jshobhalalithakashcable5090]

Sir we usually store rice for a year, applying boric powder,how can we use that water

[@akumarmalai]

Rakeshji, thanks for sharing. Hope it could be onion garlic free. Pls share more onion garlic free recipes. I'm sure pp will say it will only taste nice with them but we don't use them for reasons you'd know as you are iyengar

[@RakeshRaghunathan]

Hello, thank you. If a recipe has to be made in a particular way, it needs to be made like that. Like I always say, food can NEVER be classified and differentiated. So onions and garlic are perfectly fine :)

[@ramannth]

You can make it without adding onion and garlic with just the Vendaikai or even Brinjal. It is nothing but Vatha Kuzhambu, so you can even use any thing like sundakai and things like that . The only difference is that this is made with rice water and no podi is added. I hope this helps you.

[@lathadhanabagyam8874]

Nice recipe bro 😊

[@vijay-fz5ln]

How did you get into cooking rakesk ?? Do your wife also cook??.. great cooking husband... anni

[@sheelasivaram9942]

Hello sir, I have small clarification. In the video you have not added hing but whereas in your discription you have written. Whether we have to add or not ? Pls clarify

[@shrikal]

Superb

[@nivedaammu6877]

U can add a bit of turmeric n jaggery sir

[@gopalakrishnank1784]

what for it is used as kuzhambu or side dish for idli for which purpose

[@Jeya502nd]

The mandi is used to give a thickening effect for the curry., as you mad reference towards the end of the video.

[@MrSrikanthraja]

Where is Amma ?. Excellent 👍 dish

[@vijay-fz5ln]

Kitchen le... AC use panlama

[@Kamalambalr]

Super

[@pamarantamilan3952]

Tbanni pinnadi ivlo periya kadaiya🙃btw manchatti looks so nice👌

[@shreshthakrishnan]

Pls post the same recipe without using onion n garlic

[@RakeshRaghunathan]

Omit both and make!

[@jeyan521]

Audio echo noticemd..interrupted..nothing clearly audiable.....waste

[@mv4689]

Srilanka cooking rice water used sodhi

[@bhu2208]

Tharamana sambhavam rak

[@jasminesuriyan8375]

I need your mom's Sambar powder and rasam powder please upload it and puliogare powder and idli powder.

[@KB-gs3vn]

Lot of research. Are you a food historian?

[@kaleesk.kalees9658]

Azaka samaikkirinke

[@sumyvenkat7423]

Rakesh...where is amma?

[@ramaraghunathan588]

Superb show and appetising recipe!