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Cooked dry green peas with coconut raw mango and peanuts wrapped in a roll of newspaper resting on a sand and pink coloured mat on a yellow background
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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
Prep Time10 mins
Cook Time20 mins
Soaking Time8 hrs
Total Time8 hrs 30 mins
Course: festival, Salad, Snack, Tiffinbox
Cuisine: Indian, south indian
Servings: 3 cups
Calories: 382kcal
Author: Sujata Shukla


  • Pressure Cooker
  • Frying pan


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 leaves
    Slice 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

  • Heat a frying pan and add oil. Sesame oil or Coconut oil give the best results for this sundal, or else a mild flavoured vegetable oil such as sunflower oil
  • Add mustard seeds, let them burst on low flame.
    Add Channa dal/ Kadala paruppu and saute for 20 seconds on low heat, till the dal begins to change colour/darken without letting them go black.
    Next add sliced green chilies. Add more chilies if you like the sundal spicy. Turn the chilies so that both sides are fried.
    Add minced ginger.
    Shred the curry leaves and add. Stand back if they are fresh leaves as oil may splash out.
    Add Peanuts and saute for 1 minute or till the peanuts are nicely roasted.
  • Add cooked drained pattani / green peas and stir.
    I add a pinch of salt at this stage, in addition to the salt added initially when the peas were being pressure cooked. You may like to first taste the cooked peas before adding salt now. Stir well till all moisture has evaporated (about 2-3 minutes). The peas may catch and burn at the bottom of the hot pan, hence rember to keep stirring.
  • Add sliced coconut and raw mango. Stir and saute for 1 minute. Transfer to a heat proof serving dish or naivedyam vessel. 
    Add lemon juice. If intending to re-heat and have later, add the lemon juice at that time after re-heating, so that lemon taste is fresh.


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