One of the secret behind the taste of traditional Tamilnadu village sambar or 
Kuzhambu recipe is the Mandi. Mandi is nothing but the excess water collected 
from the rice soaking/washing process. In Tamilnadu this water is called 
Kalani thanni and at chettinad this water being called as Mandi. Soaking 
the tamarind in this water for 15 minutes and making curry recipes will give the 
fantastic taste for the recipe. Ok. Let's see the one of the famous recipe today 
using this Mandi.


Any vegetable ( Brinjal, Bhindi(ladies finger) will best suit) (Optional)
Tomato - 3
Green chilli - 20
Pearl onion - ½ cup
Onion - ½
Garlic - one full garlic
Mandi - 3 cup
Tamarind - gooseberry size
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Turmeric powder - ½ tsp
Ground nut Oil for seasoning
Salt for taste


Boil the tomato in water and peel out the skin. Then grind and make into puree.

Soak tamarind in Mandi water for 15 minutes.
Heat 4 tsp of ground nut oil in a pan. Once oil hot add mustard seeds, urad dal.
Once mustard starts spluttering, add green chilli and fry it. This green chilli needs 
to be fried in oil for 2 to 3 minutes. So that the spice of green chilli mix with oil 
and Kuzhambu will have chilli flavor.

Then add chopped onion, Garlic and cut brinjal and stir it for 1 minute.
Now add tomato puree and stir it for a minute by adding turmeric powder, salt.

Add tamarind mandi with this and bring to boil for 3 minutes.
Now authentic Green chilli mandi ready to serve.
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