Chettinad Vathal Mandi recipe also known as Vathal Mandi, is a popular side dish that is often made during the Marriage time. It is usually prepared on the next day of the marriage for breakfast as a side dish. It is one of the tastiest side dish in Chettinad weddings. It is prepared using all dried vegetables, known as Vathal in Tamil. This mandi is the rice washed water that is taken and this recipe is prepared, hence the name Vathal Mandi.
- Kathari vathal – 20
- Avarai vathal – 20(if you Have)
- Maangai vathal – 10
- More Milagaai vathal – 10
- Karamani payaru (Thattai Payaru) – ½ cup
- sambar onions – 10
- Garlic – 10
- Arisi mandi – 1 cup
- Tomato – 1
- Tamarind – small lime size
- Salt – to taste
- For Tempering
- Oil – 3 tsp
- Mustard – 1 tsp
- Urad dal – 1 tsp
- Fenugreek – ½ Tsp (Optional)
- Red Chilli – 1
- Curry leaves – Afew
Soak Karamani Payaru in water over night. Cook Karamani Payaru in a pressure cooker for 1 whistle.
Wash and soak kathiri, avarai, milagaai and mangai vathal in water for about half an hour.
Heat oil in a pan, add mustard seeds and when it pops up add urad dal, fenugreek, and red chilli.
Then add curry leaves, onion, tomato and garlic and sauté for few minutes.
Add all vathals soaked in water and arisi mandi.
Add tamarind juice and salt – check salt before adding as all vathal are with salt only. Keep in low flame and cover with a lid and cook for one whistle. Alternatively also you can open cook for a few minutes till done.
Now the Chettinad Vathal Mandi or Vathal Mandi is ready. You can serve as a side dish for idli, dosa or rice.
If you do not have Mandi – the rice washed water you can mix one teaspoon rice flour in half a cup of water and use.
If you do not have More milagai vathal you can use green chillies also.