THENGA MANGA PATTANI SUNDAL / SUNDAL RECIPE / NAVRATRI RECIPES / SUNDAL COLLECTIONS / SNACKS / HEALTHY SNACK/ BEACH SUNDAL RECIPE / HOW TO MAKE MARINA BEACH SUNDAL / HOW TO MAKE SUNDAL / DRIED GREEN PEAS SUNDAL RECIPE / VATANA SUNDAL / BHATANI SUNDAL RECIPE
The moment you hear “Thenga Manga Pattani Sundal”, a lightning childhood flashback kindles your head. A trip to Madras / Chennai is not complete without making a visit to Marina Beach, which is famous for its quick snacks. Though there are quite a lot to try like Spicy Molaga Bhajis… Pani poori..Bhel poori.. Aama vadai.. Kai Murukku.. this one thing called “Sundal” packed in paper cones always captures our heart. Here’s you go friends… Marina Beach Sundal recipe is as follows. Coconut ~~ Thengai / Thenga, Raw Mango ~~ Mangai / Manga, Dried Green Peas ~~ Pattanil- / Guggullu / Pachai Pattani Sundal / Vatana / Bhatani.
|1 cup||Dried green peas|
|¼ cup||Raw mango (1/4″ pieces)|
|2 tablespoons||Fresh grated coconut|
|2||Dry red chili (for tempering)|
|¼ teaspoon||Mustard seeds|
|2 pinch||Cumin seeds|
|6 leaves||Curry leaves|
|½ teaspoon||Ginger (finely minced)|
|¼ teaspoon||Salt (or to taste)|
Soak dried peas overnight with enough water. Next day wash, rinse, drain and pressure cook with little salt and 2 cups of water for up to 4 to 5 whistles. When the steam releases, open and drain the excess water the separate the cooked peas. Mash it partially and keep aside. Now heat oil in a pan, splutter mustard, cumin seeds, curry leaves and dry red chili. Sprinkle asafoetida and add the cooked peas along with salt, raw mango, minced ginger and grated coconut. Mix to combine and switch off. Add desired garnishes (chopped coriander leaves, grated carrots, lemon juice) and serve.
Fresh grated carrots, coriander leaves, few drops of lemon juice are optional.
Dried Green peas or Yellow or White peas can also be used for this recipe.
Yields : 6 Servings.