Thenga Manga Pattani Sundal is a delightful South Indian street food known for its delightful combination of coconut (thenga), raw mango (manga), and dried green peas (pattani). Sundal itself is a traditional snack originating from the coastal regions of South India. It is often served as prasadam (blessed food) in temples, made at home for various festivals, or relished as a quick snack by the beach.
One of the charming aspects of Thenga Maanga Pattani Sundal is its association with coastal regions. It’s not uncommon to find street vendors along the beaches of Chennai, offering fresh, hot sundal to beachgoers. A trip to Marina Beach is incomplete without enjoying the beach-style sundal, making it an essential part of the beach experience. That’s why this delicious snack is also famously known as Beach Sundal.
Thenga Maanga Pattani Sundal is more than just a snack; it represents South Indian culture, tradition, and the joy of simple living. Its unique blend of flavours, significance, and versatility make it a culinary gem that captivates taste buds and hearts alike. Once you try this recipe, this tasty snack will surely be your favourite among all the sundal varieties you have had.
What is Sundal ?
Sundal is a popular South Indian snack or side dish made primarily from legumes, such as chickpeas, green peas, or lentils. The dish is known for its simple yet flavorful preparation, typically featuring ingredients like mustard seeds, curry leaves, grated coconut, and a variety of spices
Sundal holds cultural and spiritual significance, especially in the Tamil Nadu region of India. It is commonly offered as prasadam during the nine-day Navaratri festival. Sundal represents purity and simplicity and is believed to bring blessings to those who consume it.
Why do people love Thenga Manga Pattani Sundal?
Balanced Flavors: Thenga Maanga Pattani Sundal recipe balances sweet, tangy, and spicy flavours. The sweetness of the peas, the tanginess of the raw mango, and the heat from the spices make for a tantalizing taste sensation.
Easy to Prepare: Whether you’re an expert chef or a novice in the kitchen, preparing sundal is a breeze. The simplicity of the recipe makes it accessible to all.
Versatile: You can enjoy this scrumptious snack year-round, and it’s highly adaptable. You can modify the ingredients to suit your taste and dietary preferences.
Ingredients for Thenga Manga Pattani Sundal
Main Ingredients: Dried Green Peas / Dry Yellow Peas, Grated Coconut, Small Pieces of Raw mango
For tempering: Oil, Mustard seeds, Urad Dal, Green chillies, Red chillies, Asafoetida powder, Curry leaves, Salt
Spices: Turmeric Powder, Red Chilli Powder
Final garnish: Lemon Juice, Coriander Leaves
How to make Thenga Manga Pattani Sundal at home?
Start by soaking the dried green peas for at least 6-8 hours, preferably overnight. Then, rinse and drain them.
In a pressure cooker, cook the soaked peas with a pinch of salt and cover with enough water. Cook for 3-4 whistles. Let the pressure release naturally. Drain any excess cooked water and set it aside.
In a pan, heat oil and add mustard seeds. Once they splutter, add urad dal. Let it turn golden brown. Add asafoetida, chopped green chili, red chilli and curry leaves. Sauté for a minute.
Add the turmeric powder, enough salt and red chilli powder. Sauté for a couple of minutes.
Add the cooked peas and chopped mango pieces to the pan. Mix them well with the spices. Adjust salt and spice levels to your taste.
Add grated coconut and a teaspoon of lemon juice. Mix gently. Finally, garnish with fresh coriander leaves. Peas sundal is ready.
Thenga Maanga Pattani Sundal is best served hot, straight from the pan.
Soaking Legumes: Soak the dried green peas for at least 6 hours or overnight. This will ensure they cook evenly and become tender.
Boiling Legumes: Be careful not to overcook the dry green peas. They should be soft but still have a slight bite to them. Overcooked peas can turn mushy, affecting the texture of the sundal.
Balancing Flavors: Adjust the level of spice and tang according to your preference. If you like it spicier, add extra green chilly, dried red chilli pieces or adjust the quantity of chili powder. For more tanginess, increase the amount of raw mango.
Tempering: Ensure the mustard seeds splutter before adding other ingredients. This allows their unique flavour to infuse into the dish. Using curry leaves and asafoetida (hing) is crucial for the traditional South Indian flavour.
Garnish: Garnish with coriander leaves if desired. The optional squeeze of lemon or lime juice adds an extra zing to this yummy sundal. You can also garnish the thenga manga sundal with chopped onion, more raw mango pieces or grated mango.
Customization: Don’t hesitate to get creative. Thenga Maanga Pattani Sundal is versatile, and you can experiment with additional ingredients like grated carrots, cucumber, or pomegranate seeds to enhance the flavours and textures. Chopped onions can also be added to the beach sundal recipe. Ginger piece and garlic cloves can also be added.
Freshness: Serve the madras beach sundal hot for the best taste and texture. It’s a dish that’s meant to be enjoyed immediately.
Storage: If you have leftovers, store them in an airtight container in the refrigerator. However, remember that sundal is best when fresh, so consuming it within 2-3 days is recommended.
How and When to Serve this Beach Style Sundal?
Evening Snack: Thenga manga pattani sundal recipe is perfect for satisfying your mid-afternoon or evening cravings.
Festival Dish: Serve it as prasadam during religious festivals, especially during Navaratri.
Beach Snack: If you’re lucky enough to visit Marina Beach or Besant Nagar Beach in Chennai, relish this savoury delight by the shore. This is such a popular sundal in the city.
Party Appetizer: Thenga Maanga Pattani Sundal can also be a great party appetizer, offering a unique and flavorful alternative to common finger foods.
Frequently asked questions
Soak dried green peas for at least 6 hours, preferably overnight, to ensure they cook evenly and become tender.
If you don’t have fresh coconut, you can use dry coconut / desiccated coconut. You can skip the grated coconut if you prefer or have dietary restrictions. The dish will still be delicious.
If you don’t have raw mangoes at home, you can skip and add grated carrots instead. Finish off with some lemon juice for a slight hint of tanginess.
Instead of dried green peas, dried white peas/yellow peas can be used. You can also use other legumes like chickpeas, black-eyed peas, or lentils.
The dry peas should be soft but still have a slight bite to them. Be careful not to overcook them, as overcooked peas can become mushy.
You can store Thenga Maanga Pattani Sundal in an airtight container in the refrigerator for 2-3 days. However, consuming it as soon as possible is recommended for the best taste and texture.
Other recipes you may like
Thenga Manga Pattani Sundal Recipe | Beach Style Sundal
- 1 cup Dried Green Peas
- 1/2 cup Raw Mango finely chopped
- 3 tbsp Grated Coconut
- 2 Green chillies
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 Red Chilli
- few Curry Leaves
- Salt as needed
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 2 tsp Lemon Juice
- Few Coriander Leaves for garnishing
- Soak the dried green peas / dried yellow peas for at least 6-8 hours, preferably overnight. Then, rinse and drain them.
- Add the soaked peas with a pinch of salt in a pressure cooker and cover with enough water. Cook for 3-4 whistles. Let the pressure release naturally. Drain any excess cooked water and set it aside.
- In a pan, heat oil and add mustard seeds. Once they splutter, add urad dal. Let it turn golden brown. Add asafoetida, chopped green chilli, red chilli and curry leaves. Sauté for a minute.
- Add the turmeric powder, enough salt and red chilli powder. Sauté for a couple of minutes.
- Add the cooked peas and chopped mango pieces to the pan. Mix them well with the spices. Adjust salt and spice levels to your taste.
- Add grated coconut and a teaspoon of lemon juice. Mix gently. Finally, garnish with fresh coriander leaves. Peas sundal is ready.
- Thenga Maanga Pattani Sundal is best served hot, straight from the pan.