Name: Thenga Manga Pattani Sundal recipe by Shyamala Kumar at BetterButter
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 5
Ingredients: Dried yellow peas\ Sukhae Peela Mattar – 1 cup; Haldi- a pinch; Salt to taste; For Tadka:; Refined oil- 2 tsp; Mustard seeds\Rai- 1\4 tsp; Asofoetida\Hing – a pinch; Curry Patha- 3 or 4 leaves, torn into pieces; For Masala Paste:; Coconut- 1 tbspn, grated; Green chilly- 1 small; Ginger- 1\4 inch piece; Curry Patha- 4 or 5 leaves; For Garnishing:; Raw Green Mango – 1 tbspn, finely chopped; Cucumber - 1 tbspn, finely chopped; Carrot – 1 tbspn, finely chopped; Coconut - 1 tbspn, finely chopped

ABOUT Thenga Manga Pattani Sundal RECIPE

‘Thenga Manga Pattani Sundal’ a healthy but scrumptious snack that takes me down the memory lane of relishing this every summer at Merina Beach, Chennai. Prepared with very few commonly used ingredients, this sundal is delectable and flavourful with the slight hint of tanginess from raw mangoes. This recipe can be served as a party appetizer or as an evening snack along with tea.

Ingredients Serving: 5

Dried yellow peas\ Sukhae Peela Mattar – 1 cup
Haldi- a pinch
Salt to taste
For Tadka:
Refined oil- 2 tsp
Mustard seeds\Rai- 1\4 tsp
Asofoetida\Hing – a pinch
Curry Patha- 3 or 4 leaves, torn into pieces
For Masala Paste:
Coconut- 1 tbspn, grated
Green chilly- 1 small
Ginger- 1\4 inch piece
Curry Patha- 4 or 5 leaves
For Garnishing:
Raw Green Mango – 1 tbspn, finely chopped
Cucumber - 1 tbspn, finely chopped
Carrot – 1 tbspn, finely chopped
Coconut - 1 tbspn, finely chopped

Instructions

Wash and soak dry yellow peas in warm water for 1 hour. Add haldi, salt and pressure cook them till 6-7 whistles. The peas should be cooked soft but firm. Once the pressure gets released, drain the water and let it cool.
Grind grated coconut, green chilly, ginger and curry leaves coarsely without adding water.
In a kadai heat oil, add rai and let it splutter. Add hing, curry leaves and grounded coconut masala. Saute briefly for a min and add boiled dry yellow peas. Mix well, adjust salt if required and remove from flame.
Let it cool for a min and garnish with finely chopped raw mango, cucumber, carrot and coconut. Serve hot.

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