Home VegetarianSnacksSundal Thenga Manga Pattani Sundal (Beach Sundal)

Thenga Manga Pattani Sundal (Beach Sundal)

Published under: NavratriSundal
Also known as Madras beach sundal, this is a simple sundal recipe for any day.
Thenga Manga Pattani Sundal (Beach Sundal)

Thenga Manga Pattani Sundal is also known as Madras Beach Sundal. Going to the marina beach is not complete without having a bite of the sundal that is sold by numerous vendors. Infact a lot of people just go to the beach only for this sundal. This recipe allows you to recreate the same sundal but at the convenience of your home. It is not only a simple and easy to make snack, it is also a popular sundal that is made during Navratri festival and given to guests that come to see the golu. This is made using dried white peas, green chillies, green mangoes and coconut.

Thenga Manga Pattani Sundal (Beach Sundal)

image via Youtube Video

Thenga Manga Pattani Sundal (Beach Sundal)
5 from 2 votes

Thenga Manga Pattani Sundal Recipe

Also known as Madras beach sundal, this is a simple sundal recipe for any day.
Prep Time20 minutes
Cook Time15 minutes
Course: Snack
Cuisine: South Indian
Keyword: sundal

Ingredients for Thenga Manga Pattani Sundal

  • 1 cup Dried White Peas (Pattani)

To Grind:

  • 1 Green Chilli
  • a small piece Fresh Ginger
  • 2 tbsp Coconut grated

For Seasoning:

  • 1 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • a pinch Asafotida Powder
  • 1 Red Chilli broken
  • few Curry Leaves
  • Salt as per taste

For Garnishing:

  • 1 to 2 tbsp Green Mango grated or finely sliced
  • 1 tbsp Coconut chopped

How to make Thenga Manga Pattani Sundal

  • Soak the peas for 8 hours or overnight.
  • Drain and rinse once.
  • Add some more water and pressure cook with a pinch of salt for 4 to 5 whistles.
  • When the pressure has reduced, remove and drain the excess water.
  • Keep aside.
  • Grind the green chillies, ginger and grated coconut to a fine paste.
  • Heat oil in a pan over medium flame.
  • Fry the mustard seeds for 10 seconds.
  • Add urad dal and red chillies.
  • Add the asafoetida powder and curry leaves.
  • Cook for 30 seconds and add the cooked dal.
  • Add a pinch of salt and mix well.
  • Add the ground paste and stir until mixed.
  • Switch off the flame.
  • Garnish with mango and coconut.
  • Serve in small cups.
Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.


sahithya sridhar October 13, 2015 - 11:40 am

a beach visit is incomplete without this one!

Chhaya October 4, 2009 - 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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