Рецепт Thenga Manga Pattani Sundal Recipe / Beach Sundal | Navaratri Sundal Recipes
Thenga Manga Pattani Sundal Recipe / Beach Sundal | Navaratri Sundal Recipes
The Summer in Chennai is synonymous to Marina Beach, Molaga bajji, the crowd, balloons, fans and mask sellers, panju mittai (cotton candy), cone ice cream carts with bells and above all the sundal sold at the beach. There is immense pleasure in munching on them while enjoying the gentle chill breeze, listening to the waves lapping at the shore. This beach sundal recipe is an authentic one and I got it from a person who used to sell it on the beach as a kid.
In fact I grew up eating this year after year not at the beach but in a church in our neighborhood where we used to attend VBS class as kids and this person was the caretaker there. All the kids who attend the class will be given some healthy snacks during the break time and this sundal will be served on most days to us in paper cones just like in the beach to cheer us all.
My kids love them so much and most Sundays this is our snack in the Evenings. Arjun always prefer to eat them from paper cones and wanted to pose with the cone made by him. Its not perfect looking but I did not want to disappoint him.
Thenga Manga Pattani Sundal
Prep time: 10 mins | Cook time: 20 mins | Serves: 4
Ingredients:
- Dry white peas – 1 cup (200 gms)
- Turmeric powder – 1/2 tsp (optional)
- Green Chilies – 3
- Fresh grated coconut – 3 tbsp
- Ginger – 1 inch piece
- Grated Mang0 – 1/4 cup
- Mustard seeds – 1 tsp
- Lemon juice – 1 tbsp
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 1 tsp
Instructions:
1. Soak dry peas in enough water over night or for 8 – 10 hours.
2. Next day discard the soaked water and wash the peas with fresh water. Place peas in the pressure cooker and add enough so that the water stands 1 inch above the peas. Add salt and turmeric powder. Place the cooker on the small burner of the gas stove and cook for 2 whistles. After the pressure is released, drain excess water and keep aside. The peas should have been cooked soft.
3. Meanwhile, place coconut, ginger piece, green chili in a mixer grinder and first pulse the contents and then grind to a coarse paste without adding any water.
4. Heat a pan with oil. Add mustard seeds and when it crackles, add curry leaves. Now add the coarsely ground paste and sauté for 1/2 minute.
5. Add the cooked peas and mix well. Check salt at this stage and add if not enough and take off from fire.
6. Squeeze the lemon juice and sprinkle the grated mango all over and once again toss well for all the contents to mix well.
7. Garnish with coriander leaves, if preferred and serve hot in paper cones just as they do at the Beach.
Notes:
1. If you want the typical aroma of the sundal as they do at the Beach, after mixing well, line a bowl with fresh banana leaves (Vazhai ilai) and transfer the sundal to it and close the bowl with a lid tightly. Leave it for 10 –15 minutes and then serve.
2. Do not miss the lemon juice as that’s what makes it a typical beach style sundal. The taste will definitely vary if you miss it.
3. You can either grate or chop the raw mango into fine pieces. It is your choice. I usually grate them to save time.
4. An authentic one does not have onions in it but if you prefer, then you can add it. You can also add some finely chopped cucumber and tomatoes and enjoy it like a salad.