Thenga Manga Pattani Sundal brings the taste of Chennai beaches right to your kitchen. This traditional South Indian snack is what you’ll find vendors selling along Marina Beach. The combination of soft white peas, fresh coconut, and tart raw mango creates magic in every bite. Street food doesn’t get more authentic than this. You’ll love how the mustard seeds and curry leaves add that special South Indian touch. It’s healthy, filling, and bursting with flavor.
About the Recipe
This recipe captures the soul of South Indian street food culture. Beach sundal is more than just a snack – it’s a tradition that brings people together. The white peas provide protein while the coconut adds richness. Raw mango gives that perfect tangy kick that makes your taste buds dance. What makes this special is the aromatic tempering that infuses every bite with flavor. It’s naturally vegan and gluten-free too.
Why You’ll Love This Recipe
You’ll fall in love with how simple yet flavorful this sundal is. The textures are incredible – soft peas, crunchy coconut, and juicy mango pieces. The aroma alone will transport you to the beaches of Tamil Nadu. It’s budget-friendly and uses pantry staples you probably already have. Plus, it’s ready in under 30 minutes once your peas are cooked. Your family will think you’re a culinary genius. The best part? It tastes even better the next day as the flavors meld together beautifully.
image via Youtube Video
Cooking Tips
Don’t overcook the peas – they should be tender but not mushy. Soak them overnight for best results. Grind the coconut paste smooth but not too wet. Keep the tempering on medium heat to avoid burning the mustard seeds. Add the ground paste at the end and mix gently. Taste and adjust salt before serving.
Serving and Storing Suggestions
This recipe serves 4-6 people as a snack. Total time is about 25 minutes (plus soaking time). Serve immediately in small paper cups for that authentic beach experience. Store leftovers in the fridge for up to 2 days. It tastes great at room temperature too. Perfect for lunch boxes or evening tea time.
Similar Recipes
- Kala Chana Sundal
- Moong Dal Sundal
- Mixed Sprouts Sundal
- Chickpea Sundal
- Rajma Sundal
Nutrient Benefits
White peas are packed with protein and fiber, keeping you full longer. Coconut provides healthy fats and adds natural sweetness. Raw mango is rich in vitamin C and aids digestion. This snack is naturally low in calories but high in nutrients. The spices like ginger and curry leaves have anti-inflammatory properties. It’s a guilt-free snack that actually nourishes your body.
Thenga Manga Pattani Sundal
Ingredients
- 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
Instructions
- 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.
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Frequently Asked Questions
Can I use frozen peas instead of dried white peas?
Fresh or frozen green peas work too, but the taste will be different. Dried white peas give that authentic chewy texture that makes beach sundal special. If using frozen peas, just cook them for 2-3 minutes until tender. Skip the soaking step completely.
How do I know when the peas are cooked perfectly?
The peas should be soft enough to bite through easily but still hold their shape. They shouldn’t be mushy or falling apart. If you can mash one between your fingers with gentle pressure, they’re done. Taste one to check – it should be creamy inside.
Can I make this sundal without raw mango?
Yes, you can skip the mango or substitute with lemon juice for tanginess. Some people add grated carrot or chopped tomatoes instead. Raw mango gives the best flavor though, so try to find some at Indian grocery stores. Green grapes work as a fun substitute too.
2 comments
a beach visit is incomplete without this one!
A sprinkling of well-ground dhania +red chillies +gram (=powder)at the end would add flavour and volume to any sundal.