Urulaikilangu Vendakkai Mandi is a homestyle recipe that brings together two beloved vegetables – potatoes and okra – in a tangy tamarind sauce. The rice water base gives this dish its distinctive light texture, while the tempering of spices creates layers of flavor. I learned this recipe from my grandmother, who always said the secret lies in getting the tempering just right.
About the Recipe
This recipe stands out because it uses rice water instead of regular water, giving the curry a unique consistency. The combination of potatoes and okra works beautifully together – the potatoes soak up the spices while the okra adds a nice crunch. It’s an everyday dish that feels special thanks to its aromatic tempering and balanced flavors.
Why You’ll Love This Recipe
This dish is perfect for busy weeknights since it comes together quickly and uses basic pantry ingredients. The recipe is forgiving – you can adjust the spice levels to your taste. Kids love the soft potatoes, and the okra stays crispy if you follow the cooking instructions. The tempering adds a wonderful aroma that fills your kitchen, making cooking this dish a truly enjoyable experience.
Urulaikilangu Vendakkai Mandi Potato Okra Mandi
Cooking Tips
– Don’t skip the rice water – it’s key to the authentic taste
– Cut okra into thin rounds for quick cooking
– Wait for the oil to get hot before adding tempering ingredients
– Keep stirring minimal once you add the okra to prevent it from getting slimy
– Let the curry simmer on low heat for the best flavor development
Serving and Storing Suggestions
Serves 4-5 people. Pairs perfectly with steamed rice or warm rotis. Total prep and cooking time: 45 minutes. Leftovers keep well in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water.
Similar Recipes
- Simple Potato Curry
- Okra Fry
- Mixed Vegetable Mandi
- Tamarind Rice
Nutrient Benefits
This dish offers a good balance of nutrients. Potatoes provide energy and vitamin C, while okra is rich in fiber and vitamins A and K. The spices used have anti-inflammatory properties, and the rice water adds easily digestible carbohydrates. It’s a low-fat option when consumed as part of a balanced meal.
Urulaikilangu Vendakkai Mandi
Ingredients
- 1/2 cup Onions (finely chopped)
- 3/4 cup Tomatoes (chopped)
- 1/4 cup Garlic Cloves (quartered)
- 2 Green Chillies (halved lengthwise)
- 1/4 tsp Turmeric Powder
- 1 cup Potatoes (cubed)
- 1 cup Okra (Vendakkai - sliced into fine rounds)
- 1/2 tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Tamarind Paste
- 2 cups Rice Water
- 1 tsp Salt
For Tempering:
- 3 tbsp Oil - 3 tblsp
- 1/8 tsp Asafoetida Powder
- 1 Dried Red Chilli (kept whole)
- 4 to 6 Curry Leaves
- 1 tsp Black Mustard Seeds
- 2 tsp Urad Dal
Instructions
- To make rice water, soak 1/2 cup of uncooked rice with 2 cups of water for 20 minutes. Drain the water and use.
- Put the oil in a pan over medium heat.
- When the oil is hot add the asafoetida powder, red chilli, curry leaves, mustard seeds and urad dal.
- Fry over medium heat for about 30 seconds.
- Add onions, garlic, tomatoes and green chillies.
- Saute for a few minutes till onions are tender.
- Sprinkle in turmeric powder and mix well.
- Add the potatoes and okra.
- Stir well.
- Mix in chilli powder and cumin powder.
- Add the tamarind paste and rice water.
- Stir in salt.
- Cover the pan and cook over medium heat till the vegetables are tender.
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Frequently Asked Questions
Can I make this recipe without rice water?
Yes, but rice water gives the curry its authentic taste and texture. Regular water works too, but the gravy won’t have the same silky consistency.
How do I prevent the okra from becoming slimy?
Cut the okra when it’s completely dry, avoid overcrowding the pan, and limit stirring once it’s added to the curry.
Is this recipe very spicy?
The spice level is moderate but easily adjustable. Reduce or increase the green chilies and red chili powder to suit your taste.
