Thenga Manga Pattani Sundal
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"Thenga Manga Pattani Sundal" a healthy but scrumptious snack that takes me down the memory lane of relishing this every summer at Merina Beach, Chennai. Prepared with very few commonly used ingredients, this sundal is delectable and flavourful with the slight hint of tanginess from raw mangoes. This recipe can be served as a party appetizer or as an evening snack along with tea.
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Ingredients
- 1 cup Dried yellow peas sukha peela matar
- 1 pinch Turmeric
- Salt
For Tadka
- 2 teaspoon Refined oil
- 14 teaspoon Mustard seeds rai
- 1 pinch Asafetida
- 3-4 Curry leaves torn into pieces
For Masala Paste
- 1 tbsp Coconut grated
- 1 Green chili small sized
- 1 Ginger 14 inch piece
- 4-5 Curry leaves
For Garnishing
- 1 tbsp Green Mango raw, finely chopped
- 1 tbsp Cucumber finely chopped
- 1 tbsp Carrot finely chopped
- 1 tbsp Coconut finely chopped
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Instructions
- Wash and soak dry yellow peas in warm water for 1 hour. Add haldi, salt and pressure cook them till 6-7 whistles.
- The peas should be cooked soft but firm. Once the pressure gets released, drain the water and let it cool.
- Grind grated coconut, green chilly, ginger and curry leaves coarsely without adding water.
- In a kadhai heat oil, add rai and let it splutter. Add hing, curry leaves and grounded coconut masala.
- Sauté briefly for a min and add boiled dry yellow peas. Mix well, adjust salt if required and remove from flame.
- Let it cool for a min and garnish with finely chopped raw mango, cucumber, carrot and coconut. Serve hot.
Notes
- Take care not to over cook the dried peas as it may change the taste and texture of the recipe.
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Recipe Nutrition
Calories: 172 kcal | Carbohydrates: 24 g | Protein: 10 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Sodium: 33 mg | Potassium: 402 mg | Fiber: 10 g | Sugar: 4 g | Vitamin A: 542 IU | Vitamin C: 27 mg | Calcium: 45 mg | Iron: 2 mg
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