Tangy & Refreshing Thenga Manga Pattani Sundal (South Indian Yellow Pea Salad)
1 hour 10 minutes
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About Tangy & Refreshing Thenga Manga Pattani Sundal (South Indian Yellow Pea Salad)
Craving a vibrant and healthy snack with a burst of flavor? This Thenga Manga Pattani Sundal, a South Indian yellow pea salad, is a refreshing treat that's both easy to make and incredibly satisfying.Imagine tender yellow peas mingling with the tangy zest of raw mango, all coated in a creamy coconut dressing. Fragrant curry leaves and gentle spices add another layer of delicious complexity.Experience the bright, balanced flavors of South India with this simple yet impressive sundal recipe – perfect as a light appetizer or a healthy snack any time of day.
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Recipe Time & More
Prep1 hour
Cook10 minutes
Total1 hour 10 minutes
Ingredients
Yellow Pea Salad
- 1 cup Peas sukha peela matar, dried, yellow
- 1/4 tsp Turmeric Powder
- 1 tsp Salt or to taste
Coconut Masala Paste
- 1 Tbsp Coconut grated
- 1 Chili green, small
- 1/4 inch Ginger
- 4-5 Curry Leaves
Tempering (Tadka)
- 2 tsp Refined Oil
- 1/4 tsp Mustard Seeds rai
- 1/4 tsp Asafoetida hing
- 3-4 Curry Leaves torn into pieces
Instructions
- Wash the dried yellow peas and soak them in warm water for 1 hour. This helps them cook evenly and reduces cooking time.
- Add the turmeric powder and salt to the soaked peas. Pressure cook for 6-7 whistles, or until the peas are soft but still hold their shape. Overcooking can make them mushy.
- Once the pressure releases naturally, drain the water and set the cooked peas aside to cool.
- In a blender or food processor, combine the grated coconut, green chili, ginger, and curry leaves. Grind coarsely to form a masala paste. Avoid adding water to maintain a thick consistency.
- Heat the refined oil in a pan (kadhai) over medium heat. Add the mustard seeds and let them splutter. This releases their characteristic nutty aroma.
- Add the asafoetida and torn curry leaves to the pan. Sauté briefly until fragrant.
- Add the prepared coconut masala paste to the pan. Sauté for about a minute, stirring constantly, until the raw aroma disappears.
- Add the cooked yellow peas to the pan and mix well with the masala paste. Adjust salt if needed.
- Remove the sundal from the heat and let it cool slightly before garnishing.
- Garnish with the finely chopped raw mango, cucumber, carrot, and coconut. These add a refreshing crunch and vibrant color. Serve the Thenga Manga Pattani Sundal warm or at room temperature.
Recipe Notes
Good To Know
- Take care not to overcook the dried peas, as this may change the taste and texture of the recipe.
Expert Tips
- For a richer flavor, soak the dried peas overnight before cooking.
- Adjust the amount of spices to your preference for a milder or spicier dish.
- Adding a squeeze of lemon juice just before serving can enhance the flavors.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
Also See
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Recipe Nutrition
Calories: 172kcalCarbohydrates: 24gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 33mgPotassium: 402mgFiber: 10gSugar: 4gVitamin A: 542IUVitamin C: 27mgCalcium: 45mgIron: 2mg
Shyamala Kumar
Articles: 33
3 Comments
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Such a flavorful dish! Can’t wait to taste it.
Yum! This recipe is a must-try.
Yum! This recipe is a must-try.