Vendakkai Puli Mandi Kulambu for rice, How to make Vendakkai Mochai mandi kuzhambu
Prep time
Cook time
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Authentic Chettinad Mandi Kulambu recipe
Recipe type: Main
Cuisine: Chettinad, Indian
Serves: 4
  • 300g okra
  • 1 cup rice water
  • 1 lemon sized tamarind (soaked in water and extract the juice)
  • 1 tbsp oil
  • 1 medium-sized onion
  • 1 tomato chopped
  • 1 tsp mustard seed
  • ½ tsp urad dal
  • ⅓ tsp methi seeds
  • 1 & ½ salt
  • ⅓ tsp turmeric powder
  • 2 tsp chili powder
  • 3 tsp coriander powder
  • ⅓ Field beans
  1. Take 300g okra, wash it and cut it into 1 inch pieces, spread it in a towel to remove the moisture. Take 1 cup rice and rinse it, discard the first water.
  2. Again add 1 cup water soak the rice for 30mins, after 30 mins drain the water and reserve the water to make kuzhambu.
  3. Soak 1 lemon size tamarind in water for 15 mins extract the juice. Heat a kadai in low flame, add ⅓ cup field beans, dry roast it till the golden spots appear. Switch off the stove and add water immediately and cover it with a lid.
  4. The beans cook completely with heat. If you press it with the fingers it should be soft.
  5. Heat a kadai, add 1 tbsp oil, add 1 tsp mustard seeds, ½ tsp urad dal and ⅓ tsp methi seeds, let it splutter. Add 1 medium sized onion chopped, 1 tomato chopped, and 5 to 6 garlic pods, curry leaves saute well. Add the okra and fry well, till it turns soft.
  6. Add the cooked field beans, ⅓ tsp turmeric powder, 2 tsp chili powder, 4 tsp coriander powder, 1 & ½ tsp salt. Mix well.add the tamarind extract and let it boil till the raw smell goes. Finally add the reserved rice and boil the kuzhambu, till it turns thick and oil separates.
  7. Vendakkai Mandi Kuzhambu Dandanakka Donne!!
Pat and dry the okra before use otherwise the kuzhambu will turn sticky.
Instead field beans you can use channa or any beans
you can use fresh or dried beans
while roasting the field beans keep in low flame
kuzhambu will stay good for 2 days in fridge
Recipe by Prema's Culinary at