Thenga Manga Pattani Sundal (Beach Sundal) Recipe

By | Published , Last Updated: April 6, 2016 | Navratri, Peas, Sundal | 2 Comments

Also known as Beach Sundal, this is a sundal variety is popular during Navratri festival because of its ease of making. Commonly found in Chennai Marina beach, this is made using dried white peas, green chillies, green mangoes and coconut.

Thenga Manga Pattani Sundal (Beach Sundal)

image via Youtube Video

Ingredients:
Dried White Peas (Pattani) – 1 cup

To Grind:
Green Chilli – 1
Fresh Ginger – a small piece
Coconut – 2 tblsp, grated

For Seasoning:
Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Urad dal – 1 tsp
Asafotida Powder – a pinch
Red Chilli – 1, broken
Curry Leaves – few
Salt – as per taste

For Garnishing:
Green Mango – 1 or 2 tblsp, grated or finely sliced
Coconut – 1 tblsp, chopped

Method:
1. Soak the peas for 8 hours or overnight.
2. Drain and rinse once.
3. Add some more water and pressure cook with a pinch of salt for 4 to 5 whistles.
4. When the pressure has reduced, remove and drain the excess water.
5. Keep aside.
6. Grind the green chillies, ginger and grated coconut to a fine paste.
7. Heat oil in a pan over medium flame.
8. Fry the mustard seeds for 10 seconds.
9. Add urad dal and red chillies.
10. Add the asafoetida powder and curry leaves.
11. Cook for 30 seconds and add the cooked dal.
12. Add a pinch of salt and mix well.
13. Add the ground paste and stir until mixed.
14. Switch off the flame.
15. Garnish with mango and coconut.
16. Serve at once.

Feel free to comment or share your thoughts on this recipe of Thenga Manga Pattani Sundal (Beach Sundal) from Awesome Cuisine.

2 thoughts on “Thenga Manga Pattani Sundal (Beach Sundal)

  1. sahithya sridhar said on October 13, 2015 at 11:40 am

    a beach visit is incomplete without this one!

  2. Chhaya said on October 4, 2009 at 5:23 am

    A sprinkling of well-ground dhania +red chillies +gram (=powder)at the end would add flavour and volume to any sundal.

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