Thenga Manga Pattani Sundal Recipe | Beach Style Sundal
Thenga Maanga Pattani Sundal Recipe - Simple steps to create this delicious South Indian snack with mildly spicy and tangy notes.This Sundal is a delightful South Indian street food known for its delightful combination of coconut (thenga), raw mango (manga), and dried green peas (pattani)
Ingredients
- 1 cup Dried Green Peas
- ½ cup Raw Mango finely chopped
- 3 tablespoon Grated Coconut
- 2 Green chillies
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1 Red Chilli
- few Curry Leaves
- Salt as needed
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- 2 teaspoon Lemon Juice
- Few Coriander Leaves for garnishing
Instructions
- 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.
Notes
You can yellow/white dried peas in this recipe.
Do not overcook the peas. It will change the taste and texture of the sundal.
Adjust the spice to suit your taste.
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