Monday, March 9, 2009

Thengai Mangai Pattani Sundal

It is a tasty evening snack, also called chundal, rich in protein.

  • Dry green peas (pattani): 2 cups
  • Raw mango (mangai / kachcha aam): 1
  • Coriander seeds( malli / dhania) : 4 tsp
  • Coconut (thengai / nariyal): 1/4 cup
  • Mustard (kadugu / rai / sarson): 1/4 tsp
  • Red chili (vara milakai / lal mirchi): 8
  • Asafetida (Perungayam / Hing): one pinch
  • Husked black gram (Ulundham paruppu / Urad dal): 1 tsp
  • Oil: 1 tsp
  • Salt: 1 tsp


  • Soak peas overnight in four cups of water, pressure cook in medium flame for two whistles, strain the excess water and keep it aside.
  • Grind coriander seeds, coconut, and red chilies.
  • Fry mustard, black gram and asafetida in oil and add the ground masala.
  • Keep frying until a pleasant flavor comes out.
  • Now add peas and salt.
  • Cook for a few minutes.
  • Remove from flame.
  • Garnish with chopped mangoes.
  • Serve hot or cold.
  • Suitable to serve during festivals like Navarathri and Ayudha puja / Saraswathi puja. During non season of mangoes, mango powder can be used effectively.

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