Thengai maangaai pattaani sundal is one of my favourite South Indian snacks. We never made it back home in Ahmedabad, but had it by the truckloads whenever we would vacation in Madras. Somehow, it grew to be synonymous with Madras, something that needs to be accompanied by the sounds of South India, beaches and sand and newspaper cones to taste just right. Recently, though, I wanted to try out making it at home. It turned out to be delicious!
Ingredients (makes enough for 3, as a snack)
250 grams dry green peas, soaked overnight
A handful of grated fresh coconut
Salt to taste
1 teaspoon turmeric powder
Red chilli powder, to taste
1 teaspoon oil
A pinch of asafoetida
1/2 medium-sized raw mango, peeled and grated
1 medium-sized onion, chopped finely
1 teaspoon mustard seeds
A small bunch of fresh coriander leaves, finely chopped
1. Boil the soaked green peas in a pressure cooker, adding just a little bit of water. Give it 3 whistles.
2. Heat the oil in a pan. Add the mustard seeds and let them splutter. Add the asafoetida.
3. Add the boiled green peas, salt and red chilli powder to taste, grated coconut and turmeric powder. Mix well. Let it cook for about 5 minutes on a low flame.
4. Now, add the grated raw mango and chopped onions. Stir well. Cook for a minute on a low flame.
5. Turn off the heat. Add the chopped coriander and mix well.
Serve hot or after cooling down, as per your preference.
1. You could even stir in a handful of finely chopped ripe tomato while you add the coriander leaves.
2. Some people like squeezing in the juice of half a lemon at the end, along with the coriander leaves. Personally, I think you don’t need to add the lemon if you are adding raw mango to the sundal.
This is my 6th post for this season’s Raw Mango Series. Yay! 🙂
Here are my previous posts under this Series: