Description
A light, acidic South Indian vegetable curry simmering okra (Vendakkai) in coconut milk, tamarind, and spices like mustard seeds.
Restaurants serving Vendakkai Mundi
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Okra
- Coconut milk
- Tamarind
- Onion
- Tomato
- Mustard seeds
- Fenugreek
- Red chili
- Turmeric
- Curry leaves
- Salt
- Coconut oil
Instructions
- Wash okra, wipe dry, cut bite-sized, and briefly sear in a pan to suppress sliminess.
- Heat coconut oil, temper mustard seeds, fenugreek, red chili, and curry leaves; fry minced onions and tomatoes.
- Add coconut milk, tamarind juice, and turmeric; bring to boil, toss in okra, and simmer for a few minutes until flavors meld.
Learn more Spice, substitutes, tips
Key spices
Refreshing tamarind acidity and savory fenugreek
Substitutes at Japanese supermarkets
Green beans (as a sub for okra to enjoy the crunch)
Pairing
Indica rice、Chapati
Trivia
[Trend] A style of curry called 'Mundi' or 'Mandi'. Perfect for health-conscious diners, it emphasizes acidity and coconut lightness over spices to stimulate appetite even on hot South Indian days.
Eating tips & etiquette
[Unique Eating] Pour the acidic sauce over rice and enjoy the refreshing taste that exceeds the concept of curry, accented by the crisp okra!
Allergen
None