‘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. And also, a good breakfast option if you are aiming to have nourishing food with less oil as your first meal.
Dried yellow peas\ Sukhae Peela Mattar – 1 cup
Haldi- a pinch
Salt to taste
Refined oil- 2 tsp
Mustard seeds\Rai- 1\4 tsp
Asofoetida\Hing – 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\4 inch piece
Curry Patha- 4 or 5 leaves
Raw Green Mango – 1 tbspn, finely chopped
Cucumber - 1 tbspn, finely chopped
Carrot – 1 tbspn, finely chopped
Coconut - 1 tbspn, finely chopped
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 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.
Let it cool for a min and garnish with finely chopped raw mango, cucumber, carrot and coconut. Serve hot.
- Take care not to over cook the dried peas as it may change the taste and texture of the recipe.