Thenga manga sundal prepared with green peas (pachai pattani) is a tasty sundal made usually with peas. I have used green peas, you can make it with the white one or even chana.
I have tasted thenga manga pattani sundal 3 times in my life from shop. First with my cousins which I tasted only one mouth but really flavorful and tasty.
Next time Vj got from a shop in Kumbakonam, but I was so full that I could not really enjoy it or maybe it was not that tasty as it smelt. Recently in train on the way to Kumbakonam, I loved.
🏖 Beach sundal
This one is very famous and commonly known as beach sundal. I am not sure if they use peanuts or peas (pattani). Usually elders at home never allow to eat pattani sundal outside as it would be spoilt or no hygienic. So it’s stuck in my mind and never wanted to have it there.
I thought I should try at home. But what I tasted in train was just manga pattani sundal, I don’t think they added coconut as it would get spoilt soon.
There are various versions with or without onion, simple asafoetida flavor or masala flavored. I love masala flavored ones obviously, but haven’t tasted properly to guess the ingredients, but I know it smells great.
💬 Why this works?
I do not like to eat sundal that much, but if I add mango, I finish it properly. Mostly make the simple chana sundal with asafoetida flavor, and add mango in mango season. Always need a tempting factor in each dish I have.
This time, I wanted to try with pattani as I had this green peas in stock for long time now and wanted to finish it off. I made the simple flavored one this time, but sure have to try white pattani beach sundal once (preferably after tasting, not sure if it would happen).
So if you are like me and not a big fan of sundal, you can definitely vouch for this and go ahead to try.
Thenga manga pattani sundal
- ½ cup Dried peas I used green
- 1 Onion Optional
- ¼ cup Shredded mango
- ¼ cup Shredded carrot
- ¼ cup Grated coconut
- ¼ cup Coriander leaves Optional
- Salt as needed
- 1 tablespoon Oil – 1 tablespoon
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 Sprig Curry leaves
- 3 Green chilli
- ⅛ teaspoon Asafoetida
- Soak peas overnight. Next day, change the water, pressure cook with enough salt in a pressure cooker for 4 whistles.
- Meanwhile, keep the other ingredients ready.
- Once done, heat a kadai with oil and splutter mustard, followed by urad dal and curry leaves.
- Add green chilli, asafoetida, followed by onion. Add cooked peas.
- Top with mango, carrot, coconut and coriander. Mix well for 2 mins.
- I added onion and layered peas over it followed by other ingredients. Later started mixing after a minute.
- Make sure to cook with salt, otherwise the peas will turn soft.
📸 Stepwise photos
1. Soak peas overnight. Next day, change the water, pressure cook with enough salt in a pressure cooker for 4 whistles.
2. Meanwhile, keep the other ingredients ready. Once done, heat a kadai with oil and splutter mustard, followed by urad dal and curry leaves.
3. Add green chilli, asafoetida, followed by onion. Add cooked peas.
4. Top with mango, carrot, coconut and coriander. Mix well for 2 mins.
Serve hot the best!