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Thenga Manga Pattani Sundal

Dedicated To To my family
Thenga Manga Pattani Sundal
Thenga Manga Pattani Sundal
  • Prep time
  • Cooking time
  • Serves6 Person(s)
  • CategoryVeg
  • Cuisine TypeSouth Indian, Street Food
  • Good for breakfast , Snacks
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About this Recipe

‘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.

Ingredients & Quantity
  • Dried yellow peas Sukhae Peela Mattar – 1 cup
  • Haldi- a pinch
  • Salt to taste
  • For Tadka: Refined oil- 2 tsp
  • Mustard seedsRai- 1 tsp
  • AsofoetidaHing– a pinch
  • Curry Patha- 3 or 4 leaves, torn into pieces
  • For Masala Paste: Coconut- 1 tbspn, grated
  • Green chilly- 1 small sized
  • Ginger- 1 inch piece
  • Curry Patha- 4 or 5 leaves
  • For Garnishing: Raw Green Mango – 1 tbspn, finely chopped
  • Cucumber - 1 tbspn, finely chopped
  • Carrot – 1 tbspn, finely chopped
  • Coconut - 1 tbspn, finely chopped
How to cook?
  1. 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.
  2. Grind grated coconut, green chilly, ginger and curry leaves coarsely without adding water.
  3. In a kadai heat oil, add rai and let it splutter. Add hing, curry leaves and grounded coconut masala. Saute briefly for a min and add boiled dry yellow peas. Mix well, adjust salt if required and remove from flame.
  4. Let it cool for a min and garnish with finely chopped raw mango, cucumber, carrot and coconut. Serve hot.
  5. Thenga Manga Pattani Sundal
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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