Thursday, January 26, 2012

Thenga Manga Pattani Sundal

Talking of beach sundals, one other that is extremely famous is the thenga -manga - pattani sundal ( coconut - mango (raw) - peas).  This Navarathri I got to try out different sundals, one on each day of the festival.  Here is the recipe for the same.

Again you can make this as a sundal, as a side salad or a snack for those hungry tea time bites.

Difficulty level : Easy

Time: Preparation time ( 11 hours), Cook Time ( 10 min)

  • a cup or two of raw white or green peas
  • salt
  • a pinch of turmeric
  • water
  • little bit of lime juice

To temper:
  • oil
  • 1 tbsp mustard seeds
  • 2 tsps urad dal (split black gram dal)
  • 3 green chilies slit or chopped in small pieces, or you can use 4 red chilies
  • 1 to 2 tbsps grated coconut (fresh is always better)
  • 2 to 3 nos curry leaves
  • hing ( a pinch of asafoetida)
  • small pieces of cut raw mango ( a couple of tbsps) - with the skin is great

Method de Preparation:
  1. Soak the peas in a vessel immersed in water overnight. Pressure cook with a pinch of turmeric with water just immersing the lentils. Make sure to not overcook or they will end up mushy. They will still taste good but will not be separate, like how mine ended up.
  2. When cooked ( should feel soft when pressed and no longer hard), drain excess water and keep aside.
  3. In the meantime get all the ingredients for tempering ready - chop the chilies, mango and curry leaves finely.
  4. Take oil in a pan, when hot add the mustard. Allow to splutter and add the urad dal and the hing. Soon after add the curry leaves and the green or red chilies. Mix in the peas, mango and coconut and add salt as needed.
  5. At the end squeeze some lime juice for taste. And it is ready!


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