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pattani sundal
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Pattani sundal recipe

Pattani sundal with dried peas and a special sundal podi, making it tasty, flavorful and special.
Prep Time10 mins
Cook Time20 mins
Soaking time10 hrs
Course: Snack
Cuisine: Indian, South Indian
Servings: 4 people


  • ½ cup Dried green peas
  • 3 tablespoon Grated coconut
  • Salt as needed
  • 1 pinch Asafoetida

To roast and powder

  • ¼ cup Coriander seeds
  • 6 Red chilli
  • 1 tablespoon Black Pepper
  • 1 tablespoon Cumin seeds

To temper

  • 2 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 1 Curry leaves sprig
  • 1 Green chilli


  • Soak green peas overnight and pressure cook with half the salt required and water just to immerse the peas, for 3 to 4 whistles.
  • Adding salt prevents peas from getting mashed and also tasty as salt gets into the peas.
  • Dry roast all the ingredients under ‘To roast and powder’ until golden in colour without burning it.
  • Grind to a coarse powder. You can store in an airtight container for future use as this will be more in quantity.
  • Heat a kadai with oil and temper with the items given under ‘To temper’ table in order. Add asafoetida.
  • Drain the cooked peas and add it to the kadai. Stir well, add salt if needed. Mix well.
  • Lastly add the powder and coconut gratings and mix in medium flame for a minute.


  • You can skip the powder part and make it as usual sundal.
  • Can add finely chopped ginger for that sundal.