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Thenga Manga Pattani Sundal

Jul-03-2016
Shyamala Kumar
60 minutes
Prep Time
10 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Pressure Cook
  • Sauteeing
  • Snacks
  • Healthy

Ingredients Serving: 5

  1. Dried yellow peas\ Sukhae Peela Mattar – 1 cup
  2. Haldi- a pinch
  3. salt to taste
  4. For Tadka:
  5. Refined oil- 2 tsp
  6. Mustard seeds\Rai- 1\4 tsp
  7. Asofoetida\Hing – a pinch
  8. Curry Patha- 3 or 4 leaves, torn into pieces
  9. For masala Paste:
  10. Coconut- 1 tbspn, grated
  11. Green chilly- 1 small
  12. Ginger- 1\4 inch piece
  13. Curry Patha- 4 or 5 leaves
  14. For Garnishing:
  15. Raw Green mango – 1 tbspn, finely chopped
  16. cucumber - 1 tbspn, finely chopped
  17. carrot – 1 tbspn, finely chopped
  18. coconut - 1 tbspn, finely chopped

Instructions

  1. 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.
  2. Grind grated coconut, green chilly, ginger and curry leaves coarsely without adding water.
  3. 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.
  4. Let it cool for a min and garnish with finely chopped raw mango, cucumber, carrot and coconut. Serve hot.

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