Chettinad Vegetarian Mandi Recipe Made Easy and Delicious

Chettinad cuisine, originating from the southern part of Tamil Nadu, India, is renowned for its bold spices and rich flavors. While traditionally famous for its meat dishes, the vegetarian versions hold an equally special place in the hearts of food lovers.

One such gem is the Chettinad Vegetarian Mandi, a fragrant rice dish bursting with aromatic spices, vegetables, and a touch of rustic authenticity. This recipe beautifully marries the classic mandi preparation style—where rice is slow-cooked to perfection—with the intricate spice blends typical of Chettinad cooking.

If you’re craving a hearty, spicy, and wholesome meal that transports you straight to the vibrant streets of Tamil Nadu, this Chettinad Vegetarian Mandi is your go-to recipe. It’s perfect for family dinners, festive occasions, or when you just want a comforting yet exotic dish.

Plus, it’s completely plant-based and packed with nutrients to keep you energized and satisfied.

Why You’ll Love This Recipe

This Chettinad Vegetarian Mandi is a perfect blend of tradition and taste. It combines the smoky, slow-cooked essence of mandi rice with the fiery, aromatic punch of Chettinad spices.

Here’s why it will quickly become a favorite:

• Rich Flavor Profile: The unique Chettinad masala infuses the dish with layers of warm spices like star anise, cloves, and cinnamon.
• Vegetarian & Nutritious: Loaded with fresh vegetables and herbs, it’s a wholesome meal for vegetarians and vegans alike.
• One-Pot Wonder: Though it looks complex, it’s essentially a one-pot dish that’s surprisingly simple to prepare.
• Versatility: You can customize the veggies or spice levels to suit your taste.
• Impressive Presentation: The vibrant colors and aromatic steam make it a showstopper at any dining table.

Ingredients

• 2 cups Basmati rice, rinsed and soaked for 30 minutes
• 1 cup mixed vegetables (carrots, beans, peas, cauliflower), chopped
• 1 large onion, thinly sliced
• 2 large tomatoes, chopped
• 3 green chilies, slit
• 1/4 cup fresh coriander leaves, chopped
• 2 tbsp oil (preferably sesame or vegetable oil)
• 1 tbsp ginger-garlic paste
• 1 tsp fennel seeds
• 4 cloves
• 2 black cardamoms
• 4 green cardamoms
• 2 bay leaves
• 1 small cinnamon stick
• 1 star anise
• 1 tsp black peppercorns
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• Salt to taste
• 3 cups water
• Juice of 1 lemon
• 1/4 cup fried cashews or peanuts (optional)

Equipment

• Large heavy-bottomed pot or pressure cooker
• Frying pan or skillet
• Sharp knife and chopping board
• Measuring cups and spoons
• Wooden spoon or spatula
• Strainer
• Serving bowl or platter

Instructions

1. Prepare the rice: Rinse the basmati rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain and set aside.
2. Roast the whole spices: In a dry skillet, toast fennel seeds, cloves, cardamoms, bay leaves, cinnamon stick, star anise, and peppercorns over medium heat until fragrant (about 2 minutes). Transfer to a mortar and pestle or spice grinder and coarsely crush. Set aside.
3. Sauté onions and spices: Heat oil in a large heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown, about 8-10 minutes. Add ginger-garlic paste and green chilies, cooking for another 2 minutes until aromatic.
4. Add tomatoes and dry spices: Stir in chopped tomatoes, red chili powder, coriander powder, turmeric powder, and crushed whole spices. Cook until the tomatoes soften and oil starts to separate, about 5-7 minutes.
5. Cook the vegetables: Add the mixed vegetables to the pot, stirring well to coat them in the spice mixture. Cook for 5 minutes, allowing the vegetables to soften slightly.
6. Add rice and water: Mix the drained rice into the vegetable-spice mixture gently. Pour in 3 cups of water and salt to taste. Stir once to combine, then bring to a boil over high heat.
7. Simmer the mandi: Once boiling, reduce heat to low, cover the pot tightly with a lid, and let it simmer gently for 15-20 minutes. Avoid opening the lid during this time to retain the steam.
8. Rest the rice: Turn off the heat and let the rice rest, covered, for another 10 minutes. This helps the flavors meld and the rice finish cooking evenly.
9. Finish and garnish: Fluff the rice gently with a fork. Squeeze fresh lemon juice over the top and sprinkle with chopped coriander leaves and fried cashews or peanuts for an added crunch.
10. Serve hot: Transfer the Chettinad Vegetarian Mandi to a serving platter and enjoy immediately with cooling sides like raita or yogurt.

Tips & Variations

For an authentic smoky flavor, you can add a piece of hot charcoal to the pot before covering it for the final simmer and rest stage. Drizzle a teaspoon of ghee on the charcoal and immediately cover the pot to trap the smoke.

• Vegetable choices: Feel free to add other vegetables like bell peppers, baby corn, or mushrooms depending on your preference.
• Protein boost: Add cooked chickpeas or tofu cubes for extra protein.
• Adjust spice level: Reduce or increase green chilies and chili powder to suit your heat tolerance.
• Use brown rice: For a healthier twist, substitute basmati with brown rice but increase cooking time accordingly.
• Make it vegan: Use oil instead of ghee and serve with vegan yogurt or raita.

Nutrition Facts

Serving Suggestions

Chettinad Vegetarian Mandi is best enjoyed hot, paired with cooling side dishes to balance its spicy and aromatic nature. Consider these delightful accompaniments:

• Cucumber-Raita: A yogurt-based side with cucumber and mint to soothe the palate.
• Pickled Onions or Pickled Cherry Peppers: Adds tanginess and crunch.
• Fresh Salad: A simple chopped tomato and onion salad with lemon and salt.
• Chutneys: Coconut chutney or coriander-mint chutney complement the dish beautifully.
• Papadums: Crispy lentil wafers add a delightful textural contrast.

For a completely vegetarian feast, you might also enjoy pairing this mandi with other flavorful recipes like Thelma Sanders Squash Recipe or a sweet finish with Peda Recipe Ricotta Cheese.

Conclusion

The Chettinad Vegetarian Mandi is a testament to the depth and richness of South Indian vegetarian cuisine. It effortlessly combines the smoky, slow-cooked texture of mandi rice with the fiery, aromatic spices that define Chettinad cooking.

This dish is not only a feast for the senses but also a nourishing and wholesome meal perfect for any occasion.

Whether you’re a seasoned cook or a beginner, this recipe offers a great way to experiment with traditional Indian spices and cooking methods. The versatility allows you to tailor it to your taste and dietary preferences, making it a truly personalized culinary experience.

We hope this recipe inspires you to bring the vibrant flavors of Chettinad right into your kitchen.

For more delicious and diverse recipes, check out our collection including the hearty Bariatric Meatloaf Recipe or the indulgent Peanut Butter Gelato Recipe.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chettinad Vegetarian Mandi”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful South Indian twist on traditional mandi, featuring spiced vegetables and fragrant basmati rice. This dish combines aromatic Chettinad spices with the classic mandi cooking technique for a hearty meal.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 \u00bd cups basmati rice”, “2 tablespoons ghee or oil”, “1 teaspoon fennel seeds”, “1 teaspoon cumin seeds”, “1 large onion, thinly sliced”, “2 tomatoes, chopped”, “1 cup mixed vegetables (carrots, beans, peas), chopped”, “2 green chilies, slit”, “1 tablespoon ginger-garlic paste”, “1 teaspoon Chettinad masala powder”, “4 cups water”, “Salt to taste”, “Fresh coriander leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse basmati rice and soak for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Heat ghee in a heavy-bottomed pot and add fennel and cumin seeds.”}, {“@type”: “HowToStep”, “text”: “Add sliced onions and saut\u00e9 until golden brown.”}, {“@type”: “HowToStep”, “text”: “Add ginger-garlic paste and green chilies; cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add chopped tomatoes and cook until soft.”}, {“@type”: “HowToStep”, “text”: “Stir in mixed vegetables, Chettinad masala, and salt; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Drain rice and add to the pot, stirring gently.”}, {“@type”: “HowToStep”, “text”: “Pour in water and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat to low, cover, and cook until rice is done and water is absorbed, about 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Turn off heat and let it rest for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Fluff rice gently and garnish with fresh coriander before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “8 g”, “fatContent”: “10 g”, “carbohydrateContent”: “55 g”}}