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 flavourful 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. I thought I should try at home too. But it was just manga pattani sundal, I don’t think they added coconut as it would get spoilt soon. Usually elders at home never allow to eat pattani sundal outside as it would be spoilt or no hygienic. That’s the reason why I haven’t eaten it out. There are various versions with or without onion, simple asafoetida flavour or masala flavoured. I love masala flavoured ones obviously, but haven’t tasted properly to guess the ingredients, but I know it smells great.

I mostly make the simple chana sundal with asafoetida flavour, and add mango in mango season. I a do not like to eat sundal that much, but if I add mango, I finish it properly. 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).

How to make thenga manga sundal step by step pictures:

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!