Tuesday 18 November 2014

Thenga Manga Pattani Sundal / Beach Sundal

This sundal (seasoned legumes) taste yummy with the sour taste of raw mango.  It is commonly known as Beach sundal, very famous in Tamilnadu.  I know many of you have their own memories when you read the name of the recipe!

Do Check my Navadhaniya Sundal / Thengai Mangai Navadhaniya Sundal in which I have used 9 sprouted legumes with slight variation in seasoning!

Let's move on to the recipe;


Dry white peas – 1 cup
Grated or chopped raw mango - 3 to 4 tbsp
Onion - 1 (medium sized - finely chopped)
Turmeric powder – ¼ tsp 
Red chilli powder - ½ tsp
Grated coconut – ¼ cup
Coriander leaves - 1 tbsp(finely chopped)
Salt – to taste

For seasoning:
Oil – 1 to 2 tsp
Mustard seeds – 1 tsp
Urad dhal - ½ tsp


Wash and soak the white peas for about 6 to 8 hours.

Pressure cook white peas adding required water and salt for 1 or 2 whistles or until it becomes soft.

Drain the excess water and keep aside (don't dispose this water; you can use this in soup, rasam or sambar for its health benefits).

Heat oil in a kadai; add all the ingredients under "For Seasoning" one by one.

After it crackles add the finely chopped onion. Saute this in low flame for a minute till the raw smell goes.

Now add cooked peas, turmeric powder, red chilli powder and salt (if required); continue mixing till it is mixed properly and water dried up if any.

Switch off the gas.  After that add grated mango, grated coconut, chopped coriander leaves; give it a thorough mix.

Serve hot.


You can even try this recipe with green peas.

Adjust the salt and chilli level according to your taste.


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