So it was a pleasant surprise when I landed in Coimbatore last week and my TH’s mom had made pattani thenga mangai sundal (peas sundal with coconut and raw mango). It was delicious with small bites of sour mango pieces, softly cooked peas with coconut and was a great pairing with some spicy rasam and rice. It tastes great as it is for evening snack too.
Pattani Thenga Mangai Sundal (Green Peas Sundal Recipe)
Preparation time: 8 hours Cooking time: 10 mins Serves: 4
Ingredients: 1 cup dried peas (use white or green) ⅓ cup grated coconut 2-3 green chillies, split ¼ cup diced raw mango 2 teaspoon oil ¼ teaspoon black mustard seeds A pinch of hing (asafoetida or perungaayam) A few curry leaves Salt to taste
Instrustions:
Soak the dried peas overnight or at least for 8 hours. Drain and pressure cook for 2 whistles until soft yet not mushy. It’s safer to use an open pot with boiling water to cook the peas so you can check and stop when it’s done. Sometimes, pressure cooking may overcook the peas.
Heat oil in a pan and add the mustard seeds. When they start to pop, add the green chillies and curry leaves. Fry for a few seconds and add the cooked, drained peas and the asafoetida along with the salt. Mix well and add the diced mango and coconut.
- Let it sit on low flame until the moisture is completely absorbed. Serve hot. Pin
