Thenga Manga Pattani Sundal/ Marina Beach style Sundal with Mango and Coconut
Soaked and cooked dry peas tempered with mustard and chili and flavoured with raw mango and fresh coconut. Popular for Navaratri Naivedyam as well as a snack or tiffin box item
Servings: 3 cups
For Cooking the Dry Peas/ Pattani
- 1 cup Dry green peas Yellow or white dry pattani/ peas may be used
- 2 cups Water For soaking the peas
- 2 cups Water For Pressure cooking peas
- 1 pinch Turmeric powder
- ½ teaspoon Salt
For Tempering Pattani Sundal
- 2 tablespoons Sesame oil or Coconut Oil or a light vegetable oil like sunflower
- ½ teaspoon Mustard seeds
- ½ teaspoon Kadala Paruppu / channa dal/ split bengal gram
- 1 or 2 green chilies
- 1 cm Ginger Piece minced
- 1 sprig Curry leaves about 10 leaves
- 1 tablespoon Peanuts/ ground nuts
- 1 pinch Salt or to your taste
- ½ cup Coconut sliced very thin and small
- ½ cup Raw mango sliced very thin and small
- 1 tablespoon Lemon juice
Cook Dry Peas/ Pattani
Wash, drain and soak dry pattani/ peas in double the volume of water, overnight or for 8 to 10 hours.After soaking, drain and rinse in fresh water 2 to 3 times. Drain again. Dry green, yellow or white pattani may be used for this sundal.
Add water to completely cover the peas, plus a little more, and add a pinch of turmeric and a little salt. Pressure cook on high heat till 1 whistle of the cooker and on low for 2 more whistles. Remove from heat and open the cooker only once steam has been released on its own. If cooking in a pot on the stove, add water to about an inch above the surface of the peas, add salt, bring to a boil and then simmer on medium or low heat for 30-40 minutes till peas are cooked through. Check periodically to see there is enough water for the cooking process. Press a pea with your fingers to see if it is cooked, you should be able to crush it.
Drain the cooked peas and pat dry with a kitchen towel to remove any moisture.
While the peas are cooking, slice the raw mango very thin and small, just like a grated mango. I prefer to slice instead of grating, as grating seems to add more moisture to the mango. Similarly, slice the coconut thin and small, the same size as the mango.Shred the curry leaves - there are more chances of their being eaten if shredded and not full leavesSlice chili and mince the ginger really small.Squeeze lemon juice if you are going to eat the sundal without heating it again.
Tempering the Pattani Sundal and Adding Thenga Manga
Serving: 1cup | Calories: 382kcal | Carbohydrates: 45g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Sodium: 578mg | Potassium: 745mg | Fiber: 10g | Sugar: 10g | Vitamin A: 351IU | Vitamin C: 32mg | Calcium: 71mg | Iron: 5mg