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.