Sundal is a quick evening snack that’s spicy, sweet, crunchy and soft all at once. This snack made with thengai (coconut), mangai (green mango) and pattani (vatana peas) will surely become a favorite in your family.
Saute onions and garlic 
Add spice powders 
Add tomatoes and saute 
Add cooked peas and mix 
Add grated carrots and mangoes and mix 
Thengai Mangau Pattani Sundal
Sundal is a quick evening snack that's spicy, sweet, crunchy and soft all at once. This snack made with thengai (coconut), mangai (green mango) and pattani (vatana peas) will surely become a favorite in your family.
Servings: 6
Ingredients
- 1 cup dry vatana white peas
- 1 cup onion (chopped)
- 1 cup carrot (grated)
- 1 cup tomato (chopped)
- 1 cup green mango (chopped)
- 3 garlic cloves (minced)
- 1 inch ginger (grated)
- 10 curry leaves
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 2 cups water
- 1 tsp mustard seeds
- ¼ tsp asafoetida (also known as hing or perungayam)
- 2 tbsp oil
- salt to taste
For grinding:
- ¼ cup grated coconut
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- ½ tsp black pepper
- 7 red chilies (adjust to taste)
Instructions
- Wash the dry peas and add to a pressure cooker. Pour in water and cook for 6 whistles. Cook for a few more whistles if peas are not fully cooked. Set aside.
- Grind the ingredients under "For grinding" and set aside.
- Add oil to a pan. Once hot, add mustard seeds and asafoetida.
- Once the mustard seeds crackle, add chopped onion, garlic, and ginger. Saute for 1 minute. The raw smell should fade.
- Add turmeric and corinader powder. Mix well.
- Then, add tomatoes and saute for 1 minute.
- Add the ground mix and the cooked peas. Mix well.
- Cook until the sundal absorbs the water.
- Next, add grated carrots, green mango and curry leaves. Cook for 1 minute.
- Serve hot as an evening snack.
