Thenga Manga Pattani Sundal
This delicious South Indian beach snack combines tender white peas with fresh coconut and tangy raw mango. The aromatic tempering brings out amazing flavors while keeping it healthy. Perfect for evening snacks or festivals. It's surprisingly easy to make at home.
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.